Poha

• Cuisine: Indian
• Diet: lacto-vegetarian (no eggs, meat, or fish)
• Serves: 2
• Time: prep 5 min / cook 15 min
• Source: original
• Added: 2026-09-27

Ingredients

• 1.5 cups poha (flattened rice)
• 1 tbsp ghee
• 1/2 tsp mustard seeds
• Curry leaves, if available (optional)
• Handful peanuts (optional)
• 1/2 onion, diced
• 1 Thai chili, chopped
• 1/4 tsp turmeric
• 1/4 tsp Kashmiri chili powder or paprika, optional (for a little warmth)
• Salt
• Juice of 1/2 lemon
• Cilantro, to finish

Instructions

1. Rinse the poha briefly in a sieve under running water just until it softens, about 10-20 seconds — don't soak it, or it turns mushy. Drain and set aside. 2. Heat the ghee, splutter the mustard seeds, then add the curry leaves and peanuts if using, followed by the onion and chili. Sauté until the onion softens, then stir in the turmeric for 15-20 seconds so it blooms in the fat. 3. Add the drained poha, chili powder if using, and salt. Toss gently to combine and warm through, 2-3 minutes. 4. Off heat, finish with lemon juice and cilantro.

Notes / Variations

• Turmeric gives poha its signature yellow. Bloom it in the hot ghee with the onions rather than sprinkling it over the poha, otherwise it tastes raw and colors unevenly. Toss gently so every flake turns evenly yellow without breaking.
• Why this stays on the stovetop (not the air fryer): rinsed poha needs a quick, gentle toss in a hot pan so it steams through while staying soft. The air fryer blows dry heat over it, so the flakes would dry out and harden at the edges. It's only a 10-minute job anyway, so make it on the stove while the oven handles a slower dish.

Cooking History

• YYYY-MM-DD — rating /5 — brief note