Fluffy flattened rice tossed with ginger-spiced potatoes and peas, North Indian Poha makes a satisfying, quick brunch. A simple, flavorful recipe ready in minutes.
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 thicknesses 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 favorite 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 an 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.
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 favorite veggies, spices and make this dish your own. My suggestion will include carrots, scallions, dried Kashmiri red chilies.
Frequently Asked Questions
How do I keep poha from getting mushy?▼
The secret is in the rinse: wash the poha 5–6 times under cold running water until the water runs clear, then drain it well and let it sit. This softens it just enough without turning it to mush — don’t leave it soaking in standing water.
How long does poha take to make?▼
It’s a quick breakfast — about 25 minutes total, with just 5 minutes of prep. Most of the time is gently cooking the potatoes until soft.
Is poha vegetarian, and can I make it vegan?▼
It’s naturally vegetarian, and easy to make vegan — just use oil instead of ghee (the recipe gives both options). Everything else, from the potatoes and peas to the flattened rice, is already plant-based.
What do you serve with poha?▼
Poha is great on its own for breakfast, finished with fresh cilantro and a squeeze of lime. It’s lovely with a hot cup of chai, and some people add a sprinkle of sev or roasted peanuts on top for crunch.
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 @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
North Indian Poha Recipe - Flattened Rice with Potatoes
Fluffy flattened rice tossed with ginger-spiced potatoes and peas, North Indian Poha makes a satisfying, quick brunch. A simple, flavorful recipe ready in minutes.
Begin by peeling and chopping your potatoes. Then, rinse them.
Begin by peeling and chopping your potatoes. Then, rinse them.
2
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.
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.
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.
4
After 5 minutes, take the lid off the pan and stir well. Put the lid back on and cook for 2-3 minutes.
After 5 minutes, take the lid off the pan and stir well. Put the lid back on and cook for 2-3 minutes.
5
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 ½ tsp salt, mix well and cook covered for 5 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 ½ tsp salt, mix well and cook covered for 5 minutes.
6
Add the frozen peas to the pan. Cook uncovered for 3-4 minutes or until the potatoes are soft. By this point, the poha should have puffed up.
Add the frozen peas to the pan. Cook uncovered for 3-4 minutes or until the potatoes are soft. By this point, the poha should have puffed up.
7
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!
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!
Nutrition per serving
186
Calories
7g
Protein
31g
Carbs
5g
Fat
6g
Fiber
5g
Sugar
591mg
Sodium
Share This Recipe
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Free weekly newsletter
Cook something new every week
One tested recipe and a real weeknight tip from my kitchen, every Friday.
Join 40,000+ home cooks who visit Cooking With Anadi every month.
Make this easy vegan South Indian Rava Upma for a quick, satisfying breakfast. Fluffy semolina, fresh curry leaves, and bold spices come together in one simple, delicious dish.
25 minEasy2 servings
Recipe history
April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Quick, spicy, and packed with flavor, this Indian Egg Fried Rice is the perfect homemade meal for brunch or lunch. Ready in minutes with simple ingredients you already have at home.
Crispy, cheesy and packed with spice, this Indian Masala Cheese Toast is the ultimate easy breakfast. Ready in minutes with simple ingredients you already have at home.
Egg Bhurji is a spicy Indian scrambled egg masala made with onions, tomatoes, and bold spices. Quick, flavorful, and perfect stuffed in a wrap for a satisfying lunch.
Craving Indian street food at home? This Spicy Egg Roll is a crispy, flavor-packed lunch wrap ready in minutes. A must-try vegetarian recipe that delivers bold street food taste.
Crispy, protein-packed Indian Besan Chilla is the savory pancake you need. Made with spiced chickpea flour, it's quick to prepare and perfect as a healthy vegetarian starter or light meal.
Comments
No comments yet — be the first to share your thoughts!
Leave a review
Be the first to share how it went — your note helps other cooks (and earns the recipe its stars).