Poha is a popular vegetarian breakfast from Maharashtra State in India, made from flattened rice, herbs and spices. Poha is a staple breakfast in my home. 



  • Poha (Rice Flakes) – Thick quality – 600 gms.
  • Pyaz (Onion) – 3 medium size.  Finely chopped.
  • Dhaniya (Coriander) Leaves – Half cup. Finely chopped.
  • Shengdana (Groundnuts) – Half cup. Soaked in water for at least 30 minutes.
  • Kadipatta (Fresh Curry Leaves) – 15 leaves.
  • Jeera (Cumin Seeds) – One tsp.
  • Rai (Mustard Seeds) – One tsp.
  • Hari Mirchi (Green Chili) – 4 to 5 medium size. Finely chopped.
  • Salt to taste.
  • Haldi (Turmeric) powder – Half tsp.
  • Chini (Sugar) – Half tsp.
  • Nariyal (Fresh Coconut) – 5 tbs freshly grated.
  • Nimboo (Fresh Lime) – One small size.
  • Extra Virgin Olive Oil – 5 tbs.  If you want, you can use any cooking oil instead of Olive oil.


  • Take a large strainer and rinse the Poha 2 to 3 time under running water.  Strain all the water out.  Place this washed Poha in a large plate or bowl and spread it evenly.  Keep this plate under the fan to dry up for 30 minutes.  Gently stir it once in 30 minutes.
  • After the Poha is dried a bit, add haldi powder, sugar and salt to taste in to this, mix it properly, and leave it for 5 to 10 minutes.
  • Take a deep kadai or wok.  Add extra virgin olive oil and heat it up.
  • After the oil is hot, add rai and jeera.  Allow it to crackle. 
  • Then add finely chopped hari mirchi and fry it for half a minute.
  • Add kadipatta leaves and stir it for few seconds.
  • Add finely chopped pyaz (onion) in to the kadai.  Stir it properly.
  • Add soaked Shengdana (strain the water out) in to the kadai.  Stir it properly.
  • Fry the pyaz on high flame until it becomes translucent.
  • Then add Poha (mixed with haldi, chini and salt) in to the kadai.  Mix it very gently so that the Poha does not become mashie. 
  • After Poha is added this dish do not take much time to cook.
  • Cover it with a lid. Reduce the flame to slow to medium and cook it for 2 to 3 minutes.
  • After 2 to 3 minutes, remove the lid, add finely chopped dhaniya leaves, and mix it well.
  • Turn off the flame.
  • Again cover it with a lid and leave it for a minutes of so.
  • Poha is ready to be served. 
  • Sprinkle some grated fresh Nariyal, squeeze half the lime juice, garnish it with chopped dhaniya leaves and serve hot Poha.
  • Happy Eating.