North Indian Poha - Potatoes & Peas with Flattened Rice

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May 14

Written By Anadi Misra

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**Poha** originates from the Indian state of Maharashtra, but the ease and convenience of this dish has made it popular all over the subcontinent of India. Enjoy this poha recipe for a healthy start to the day!

What is Poha?

Poha is also known as flattened rice which is made when rice is literally flattened into thin, dry flakes. Poha can be consumed without the need for any additional cooking since the rice is parboiled before flattening. Traditionally, the poha is washed under water, which they absorb and swell up to become fluffy. There are several thickness of poha you may find, the most common one in use in my household is the thick variety.

One of the most popular dishes made with poha is aptly named poha, from the state of Maharashtra, India which can either be made with kanda (onion) or kanda & batata (onion & potato). I find that the addition of potatoes makes this dish kid friendly, and I am speaking from experience.

My favourite childhood version is just a simple batata poha or aloo poha (potato poha) with green peas. And I have had so many variations, from the desi style from the small town of Jaunpur to North Indian. With this recipe, I have attempted to combine the best of them all and I am really happy with it.

I would like to note that traditionally poha is yellow since turmeric is used during cooking. I like the look of a white poha with the yellow and green from the potatoes and peas which is why I omit it. Feel free to add turmeric if desired.

Tips to Make a Fantastic Poha

Choose the right variety: Medium to thick poha works best with this recipe. Since during the cooking process, the poha does not turn mushy. Small poha tends to disintegrate when soaked and cooked in this method.

Rinse & soak: Poha contains a lot of starch which needs to be rinsed off to avoid a mushy mess. Rinse under cold water until the water is clear, you can also fill up a bowl and rinse and repeat until the water is no longer cloudy.

In terms of soaking, an under-soaked poha will result in a flat crispy poha while a over-soaked poha will turn it mushy. To get the perfect fluffy texture, I like to start rinsing and soaking the poha once I have added the potatoes to the pan. I rinse it 5-6 times, drain it completely and let it sit. The residual water will be absorbed to make the poha fluffy.

How to Make North Indian Poha

Here’s what you need to do to make a yummy poha for an exciting brunch this morning! Don’t forget that the FULL PRINTABLE RECIPE is available at the bottom of this post!

Begin by peeling and chopping your potato.

Rinse your potatoes.

Heat oil in a pan on medium heat. When the oil is hot, add the cumin seeds, hing and dried Kashmiri red chilies. Cook until the cumin seeds become a reddish brown.

Then add your potatoes and mix well.

Cover the pan and cook until the potatoes are crispy on both sides. This will take about 5 minutes.

In the meanwhile, wash the poha 5 to 6 times under cold running water until the water runs clear.

Then drain the water and let the poha sit. Chop your onions in the meanwhile.

After 5 minutes, take the lid off the pan and stir well. Put the lid back on and cook for 2-3 minutes.

Remove the lid from the pan. Add the onions and turn the heat down to medium-low (if using fresh peas, add them now with the onions). Cook for 1-2 minutes.

Add turmeric and 1/2 tsp salt, mix well and cook covered for 5 minutes.

Add the frozen peas to the pan. Cook uncovered for 3-4 mins or until the potatoes are soft.

By this point, the poha should have puffed up.

Add the poha to the pan. Season with salt and mix well.

Add in the fresh cilantro for garnish and a squeeze of lime juice. Cook for 2-3 minutes or until the poha is warmed through. Adjust for seasoning according to your taste.

Serve hot and enjoy!

Make It Your Own!

Poha is so versatile, you can almost use it like rice or noodles. So pick your favourite veggies, spices and make this dish your own. My suggestion will include carrots, scallions, dried Kashmiri red chilies.

Watch How to Make North Indian Poha Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

breakfast, North Indian poha, North Indian poha recipe, traditional poha recipe, vegetarian Indian poha

Indian, breakfast, vegetarian

Indian

Yield: 4

Author: Anadi

Aloo Kanda Poha | Flattened Rice w/ Potatoes & Onions | Gluten Free Recipes | Poha for Weight losshttps://youtu.be/wn0cRN39BJgAloo Kanda Poha is a North Indian flattened rice dish with potatoes, onions and peas. This poha is light which is a perfect diet poha recipe. Poha of all kinds are gluten free recipes, and because it is light poha for weight loss is an excellent option.2021-05-14

North Indian Poha - Potatoes and Peas with Fluffy Flattened Rice

Poha originates from the Indian state of Maharashtra, but the ease and convenience of this dish has made it popular all over the subcontinent of India. Enjoy this poha recipe for a healthy start to the day! recipe for poha is a traditional North Indian breakfast dish that consists of ginger, cilantro and lemon juice with sautéed potatoes and peas.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

1 Tbsp ghee/olive oil
1 yellow potato, cut into 1/3 inch dice
2 dried red chillies
1/2 tsp cumin seeds
pinch of hing
1/4 onion, finely diced
1/4 tsp turmeric
1 Cup peas (fresh or frozen)
2 Cups poha/flattened rice
1/4 Cup cilantro, finely chopped for garnish
1 Tbsp lime juice, for garnish
salt to taste

Instructions

Begin by peeling and chopping your potato. Then, rinse your potatoes.
Heat oil in a pan on medium heat. When the oil is hot, add the cumin seeds, hing and dried Kashmiri red chilies. Cook until the cumin seeds become a reddish brown. Then add your potatoes and mix well. Cover the pan and cook until the potatoes are crispy on both sides. This will take about 5 minutes.
In the meanwhile, wash the poha 5 to 6 times under cold running water until the water runs clear. Then drain the water and let the poha sit. Chop your onions in the meanwhile.
After 5 minutes, take the lid off the pan and stir well. Put the lid back on and cook for 2-3 minutes.
Remove the lid from the pan. Add the onions and turn the heat down to medium-low (if using fresh peas, add them now with the onions). Cook for 1-2 minutes. Add turmeric and 1/2 tsp salt, mix well and cook covered for 5 minutes.
Add the frozen peas to the pan. Cook uncovered for 3-4 mins or until the potatoes are soft. By this point, the poha should have puffed up.
Add the poha to the pan. Season with salt and mix well. Add in the fresh cilantro for garnish and a squeeze of lime juice. Cook for 2-3 minutes or until the poha is warmed through. Adjust salt for seasoning according to your taste. Serve hot and enjoy!