The Breakfast That's Ready Before Your Coffee Brews

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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.

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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 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 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 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.

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.

Peeling a raw potato with a vegetable peeler held in hand.

Diced potatoes on a white surface, ready to be rinsed and cooked for poha.

Rinse your potatoes.

Chopped potatoes being rinsed in a metal strainer under running water.

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.

Hot oil in pan with cumin seeds, hing, and dried red chilies sizzling during tempering for poha recipe.

Then add your potatoes and mix well.

Diced potatoes cooking in a dark pan with cumin seeds and dried red chilies.

Diced potatoes cooking in a dark pan with cumin seeds and dried red chilies in oil.

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

Pan with glass lid covering potatoes cooking in oil on stovetop for poha recipe.

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

Washed and drained poha (flattened rice) in a fine mesh strainer, ready to be added to the dish.

Washed poha (flattened rice) draining in a mesh strainer under running water.

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

Chopped red onions on a cutting board with a knife, prepared for North Indian Poha recipe.

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

Diced potatoes cooking in a pan with dry red chilies, partially golden and softened.

Diced potatoes frying in a dark nonstick pan with cumin seeds and two dried red chilies.

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.

Diced potatoes and chopped red onions cooking in a dark pan with dried red chilies, mid-preparation for poha.

Diced potatoes and chopped red onions cooking in a dark pan with whole dried red chilies, mid-preparation of poha.

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

Diced potatoes and onions cooking in a pan with turmeric and spices, mid-preparation.

Diced potatoes cooking in a dark pan with a dry red chili, golden and partially browned.

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

Cooked diced potatoes and frozen peas in a dark pan with dried red chilies, before adding poha.

Golden potato cubes and bright green peas cooking together in a dark pan during poha preparation.

By this point, the poha should have puffed up.

Fluffy puffed poha (flattened rice) ready to be added to the pan with potatoes and peas.

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

Poha being added to a pan of sautéed potatoes, peas, and onions in a dark skillet.

Fluffy poha mixed with salt in a dark pan, showing the puffed and separated rice flakes with visible seasonings.

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.

Finished poha in a dark pan garnished with fresh cilantro and green peas, mixed with golden potatoes and flattened rice.

Finished poha in a wok with yellow flattened rice, peas, potatoes, and cilantro, stirred with a wooden spatula.

Serve hot and enjoy!

Finished bowl of golden poha with potatoes, peas, and fresh cilantro garnish with a dried chili on top.

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.

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.

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5 min

Prep

20 min

Cook

25 min

Total

servings

easy

Level

Ingredients

Tap any quantity to scale

(15 ml) gheeShop →
yellow potato(cut into 1/3 inch dice)
dried red chilliesShop →
(1 g) cumin seedsShop →
hingShop →
onion(finely diced)
(1 g) turmericShop →
(130 g) peas(fresh or frozen)
(260 g) poha (flattened rice) · make your ownShop →
(33 g) cilantro(finely chopped, for garnish)
(15 ml) lime juice(for garnish)
salt(to taste)Shop →

Instructions

1
Begin by peeling and chopping your potato. Then, rinse your potatoes.
Begin by peeling and chopping your potato. Then, rinse your potatoes.
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.
3
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 mins 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 mins 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

Protein

32g

Carbs

Fat

Fiber

Sugar

591mg

Sodium

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Tested & written in Anadi’s kitchen

What Is Poha?

Tips to Make a Fantastic Poha

How to Make North Indian Poha

Make It Your Own!

Frequently Asked Questions