If there's one breakfast dish that has captured the hearts and taste buds of people across India, it's undoubtedly poha. This humble dish made from flattened rice flakes is a breakfast staple that's loved for its versatility and deliciousness. Whether you prefer the classic flavors of traditional poha or crave the fiery kick of a spicy variation, we've got you covered. In this article, we'll explore a range of mouthwatering poha recipes that cater to various palates.

Poha, also known as flattened rice or beaten rice, is a lightweight and easily digestible ingredient that has been a part of Indian cuisine for generations. It is rich in carbohydrates and provides an instant energy boost, making it an ideal choice for breakfast. Poha's neutral taste acts as a canvas for various flavors, and chefs have taken full advantage of this to create an array of delectable recipes.

Traditional Poha Recipe

Ingredients:

• 2 cups of poha (flattened rice)
• 1 finely chopped onion
• 1-2 green chilies, chopped
• 1/4 cup peanuts
• 1/2 teaspoon mustard seeds
• Curry leaves
• 1/4 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves for garnishing
• Lemon wedges

Instructions:

1. Start by washing the poha in a colander under running water. Let it sit for about 5 minutes to soften, then fluff it gently with a fork.
2. In a pan, heat oil and add mustard seeds. Once they splutter, toss in the peanuts and sauté until they turn golden brown.
3. Add chopped green chilies, curry leaves, and onions. Sauté until the onions become translucent.
4. Sprinkle turmeric powder and salt over the mixture, and give it a quick stir.
5. Add the soaked poha and mix well, ensuring the turmeric coats the poha evenly. Cook for a few minutes on low heat.
6. Turn off the heat and cover the pan. Allow the flavors to meld for a couple of minutes.
7. Serve hot, garnished with fresh coriander leaves and a squeeze of lemon juice.

Poha with a Twist: Peas and Potato Delight

Poha's adaptability shines in this delightful recipe that incorporates the goodness of green peas and potatoes.

Ingredients:

• 2 cups of poha
• 1/2 cup boiled green peas
• 1 boiled and diced potato
• 1 onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnishing

Instructions:

1. Rinse the poha and set it aside to drain.
2. In a pan, heat oil and add cumin seeds. Allow them to splutter, then add asafoetida and ginger-garlic paste. Sauté until aromatic.
3. Add chopped onions and cook until they turn golden brown.
4. Toss in the boiled green peas and diced potatoes. Cook for a few minutes until the potatoes develop a light golden crust.
5. Season with red chili powder, garam masala, and salt. Mix well.
6. Gently fold in the soaked poha and stir until everything is well combined.
7. Cover and cook on low heat for 5-7 minutes, allowing the flavors to meld.
8. Garnish with fresh cilantro and serve hot.

Spicy and Tangy Poha

For those who crave bold flavors in the morning, this spicy and tangy poha recipe will certainly hit the spot.

Ingredients:

• 2 cups of poha
• 1 onion, finely chopped
• 2-3 green chilies, slit
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon pav bhaji masala
• Salt to taste
• Tamarind pulp for tanginess
• Fresh coriander leaves for garnishing

Instructions:

1. Wash the poha and let it sit in a colander to drain.
2. In a pan, heat oil and add mustard seeds and cumin seeds. Once they crackle, add asafoetida.
3. Add chopped onions and slit green chilies. Sauté until the onions turn translucent.
4. Sprinkle turmeric powder, red chili powder, and pav bhaji masala. Mix well.
5. Incorporate the soaked poha and tamarind pulp. Gently combine everything.
6. Cook on low heat for 5-7 minutes, allowing the flavors to infuse.
7. Garnish with fresh coriander leaves and serve with a side of yogurt for a cooling contrast.

Nutty Delight: Dry Fruits Poha

Elevate your poha experience with the richness of dry fruits, creating a breakfast that's as nutritious as it is delicious.

Ingredients:

• 2 cups of poha
• Mixed dry fruits (cashews, almonds, raisins)
• 1 finely chopped onion
• 1/2 teaspoon mustard seeds
• Curry leaves
• 1/4 teaspoon turmeric powder
• Salt to taste
• Ghee for roasting dry fruits
• Fresh mint leaves for garnishing

Instructions:

1. Begin by washing the poha and letting it drain.
2. Heat ghee in a pan and roast the mixed dry fruits until they turn golden. Remove and set aside.
3. In the same pan, add mustard seeds and let them splutter. Add curry leaves and chopped onions. Sauté until the onions become golden.
4. Sprinkle turmeric powder and salt. Mix well.
5. Add the soaked poha and roasted dry fruits. Gently combine everything.
6. Cook on low heat for a few minutes, allowing the flavors to meld.
7. Garnish with fresh mint leaves and serve.

Poha Upma Fusion

When South Indian upma meets the flavors of poha, you get a fusion dish that's sure to tantalize your taste buds.

Ingredients:

• 2 cups of poha
• 1 cup of semolina (rava)
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1/2 cup green peas
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 1/2 teaspoon chana dal
• Curry leaves
• 2-3 green chilies, chopped
• 1/4 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves for garnishing
• Lemon wedges

Instructions:

1. Rinse the poha and let it sit in a colander.
2. Dry roast the semolina until it turns golden and aromatic. Set aside.
3. In a pan, heat oil and add mustard seeds, urad dal, and chana dal. Let them splutter.
4. Add chopped onions, green chilies, and curry leaves. Sauté until the onions turn translucent.
5. Toss in the chopped carrot and green peas. Cook for a few minutes.
6. Season with turmeric powder and salt.
7. Add the soaked poha and roasted semolina. Mix gently to combine.
8. Cook on low heat for a few minutes, allowing the flavors to come together.
9. Garnish with fresh coriander leaves and serve with lemon wedges.

Poha Cutlets: A Crispy Treat

Turn your leftover poha into delicious cutlets that are crispy on the outside and soft on the inside.

Ingredients:

• 2 cups of poha
• 2 boiled and mashed potatoes
• 1/2 cup bread crumbs
• 1/4 cup grated carrots
• 1/4 cup finely chopped beans
• 1/4 cup green peas
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• Oil for shallow frying

Instructions:

1. Wash the poha and set it aside to drain.
2. In a mixing bowl, combine mashed potatoes, grated carrots, chopped beans, and green peas.
3. Add the soaked poha, ginger-garlic paste, cumin powder, garam masala, and salt. Mix everything thoroughly.
4. Shape the mixture into small cutlets and coat them with bread crumbs.
5. Heat oil in a pan and shallow fry the cutlets until they turn golden brown on both sides.
6. Place the cutlets on a paper towel to remove excess oil.
7. Serve the crispy poha cutlets hot with your favorite dipping sauce.

Poha Dhokla: Where Two Classics Meet

Experience the fusion of poha and dhokla, resulting in a light and fluffy snack that's perfect for breakfast.

Ingredients:

• 2 cups of poha
• 1 cup gram flour (besan)
• 1/4 cup yogurt
• 1 teaspoon ginger-green chili paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon eno (fruit salt)
• Salt to taste
• Tempering: oil, mustard seeds, curry leaves, green chilies

Instructions:

1. Wash the poha and let it drain.
2. In a mixing bowl, combine gram flour, yogurt, ginger-green chili paste, turmeric powder, and salt.
3. Add the soaked poha and mix well. Allow the mixture to rest for 15-20 minutes.
4. Just before steaming, add eno to the batter and mix gently.
5. Grease a steaming pan and pour the batter into it.
6. Steam the batter for 15-20 minutes or until a toothpick inserted comes out clean.
7. In a separate pan, prepare the tempering by heating oil and adding mustard seeds, curry leaves, and green chilies.
8. Pour the tempering over the steamed dhokla.
9. Allow it to cool slightly before cutting into pieces and serving.

Poha Pancakes: A Modern Twist

Give your poha a contemporary makeover by turning it into fluffy and savory pancakes.

Ingredients:

• 2 cups of poha
• 1 cup whole wheat flour
• 1/2 cup yogurt
• 1 finely chopped onion
• 1 finely chopped tomato
• 2-3 green chilies, chopped
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder
• A pinch of asafoetida
• Salt to taste
• Fresh cilantro for garnishing

Instructions:

1. Rinse the poha and let it drain.
2. In a mixing bowl, combine whole wheat flour, yogurt, chopped onions, tomatoes, green chilies, cumin powder, red chili powder, asafoetida, and salt.
3. Add the soaked poha and mix well to form a batter.
4. Heat a non-stick skillet and grease it lightly.
5. Pour a ladleful of batter onto the skillet to form a pancake.
6. Cook until the edges turn golden and bubbles appear on the surface.
7. Flip the pancake and cook the other side until golden.
8. Serve the poha pancakes hot, garnished with fresh cilantro.

Instant Poha Idli

Indulge in the goodness of idli with a quick and easy twist using poha.

Ingredients:

• 2 cups of poha
• 1 cup semolina (rava)
• 1/2 cup yogurt
• 1 teaspoon fruit salt (eno)
• Salt to taste
• Tempering: oil, mustard seeds, urad dal, chana dal, curry leaves

Instructions:

1. Wash the poha and let it drain.
2. In a mixing bowl, combine semolina, yogurt, and soaked poha.
3. Add water as needed to form a batter. Allow it to rest for 10-15 minutes.
4. Just before steaming, add fruit salt and mix gently.
5. Grease idli molds and pour the batter into them.
6. Steam the idlis for 10-12 minutes or until cooked through.
7. In a pan, prepare the tempering by heating oil and adding mustard seeds, urad dal, chana dal, and curry leaves.
8. Pour the tempering over the steamed idlis and serve hot.

Poha Tikki Chaat

Combine the crunch of tikki with the zing of chaat in this mouthwatering recipe.

Ingredients:

• 2 cups of poha
• 2 boiled and mashed potatoes
• 1/4 cup bread crumbs
• 1/4 cup grated carrots
• 1/4 cup boiled and mashed peas
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin powder
• 1/2 teaspoon chaat masala
• Salt to taste
• Oil for shallow frying
• Tamarind chutney and mint chutney for serving

Instructions:

1. Wash the poha and let it drain.
2. In a mixing bowl, combine mashed potatoes, grated carrots, mashed peas, ginger-garlic paste, cumin powder, chaat masala, and salt.
3. Add the soaked poha and mix well.
4. Shape the mixture into small tikkis and coat them with bread crumbs.
5. Heat oil in a pan and shallow fry the tikkis until golden brown on both sides.
6. Serve the poha tikki hot, drizzled with tamarind chutney and mint chutney.

Poha Burrito: When East Meets West

Experience a fusion of flavors with this creative poha burrito.

Ingredients:

• 2 cups of poha
• Flour tortillas
• 1 cup black beans, cooked and seasoned
• 1 avocado, sliced
• 1/2 cup diced tomatoes
• 1/4 cup finely chopped onions
• 1/4 cup shredded cheese (cheddar or Monterey Jack)
• Sour cream and salsa for serving

Instructions:

1. Wash the poha and let it drain.
2. In a mixing bowl, combine the soaked poha with diced tomatoes and chopped onions.
3. Warm the flour tortillas and layer them with black beans, poha mixture, avocado slices, and shredded cheese.
4. Roll up the tortillas to form burritos.
5. Serve the poha burritos with a side of sour cream and salsa.

Poha Kheer: A Sweet Sensation

Indulge in the sweetness of poha with this delectable kheer.

Ingredients:

• 2 cups of poha
• 1 liter milk
• 1/2 cup sugar
• 1/4 cup mixed nuts (cashews, almonds, raisins)
• 1/4 teaspoon cardamom powder
• Saffron strands for garnishing

Instructions:

1. Wash the poha and let it drain.
2. In a heavy-bottomed pan, bring the milk to a boil.
3. Add the soaked poha to the milk and let it simmer on low heat until the poha is soft and the mixture thickens.
4. Add sugar, mixed nuts, and cardamom powder. Mix well.
5. Continue to cook until the kheer reaches the desired consistency.
6. Garnish with saffron strands and serve the poha kheer warm or chilled.

Poha Salad Bowl

Enjoy a nutritious and refreshing poha salad bowl that's perfect for a light breakfast.

Ingredients:

• 2 cups of poha
• Mixed greens (lettuce, spinach, arugula)
• 1/2 cup diced cucumbers
• 1/2 cup diced bell peppers
• 1/4 cup grated carrots
• 1/4 cup pomegranate seeds
• 1/4 cup chopped fresh herbs (mint, parsley, cilantro)
• Lemon vinaigrette dressing

Instructions:

1. Wash the poha and let it drain.
2. In a large bowl, combine mixed greens, diced cucumbers, bell peppers, grated carrots, pomegranate seeds, and chopped herbs.
3. Add the soaked poha and drizzle with lemon vinaigrette dressing.
4. Toss everything together to coat the ingredients with the dressing.
5. Serve the poha salad bowl for a refreshing and wholesome breakfast.

Poha, with its remarkable versatility and deliciousness, has secured its place as a beloved breakfast option in households across India. From the classic traditional recipe to innovative and spicy variations, poha offers a world of flavors to explore. Whether you prefer the comfort of traditional tastes or the excitement of modern fusions, these poha recipes are sure to satisfy your cravings and delight your taste buds.

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