Poha Recipes You Never Knew!

Poha recipes have been evolving for quite some time now! To begin with, Poha is nothing but beaten rice! The rice is first parboiled, then rolled and flattened to get the final product. Poha can be of various thickness depending on the amount of pressure applied while rolling. This thin or thick poha is then used to make various dishes with it as the main ingredient! Given below are the few recipes you can easily make!

Must-try Poha Recipes!

It is the staple breakfast for central India. Some eat poha with jalebi, some with sambhar and most with tea! However, there are certain parts of India Like the North and East where people are unaware of the authentic poha recipe. However, this healthy and quick breakfast item is a blank canvas! Several other recipes can be made from Poha and each having a different taste! Here are a few quick and easy poha recipes you should try!

The authentic poha recipe!

• Rinse the poha in water till they soften and can be easily mashed.
• Now add sugar, salt, and turmeric powder to the poha and gently mix.
• Dry roast the peanuts in a pan till they become crunchy.
• To make the poha, heat oil in the same pan. Crackle the mustard seeds first.
• Then add onions and saute them till they become translucent.
• Add curry leaves and green chilies. Saute for half a minute.
• Add the roasted peanuts and stir.
• Add the poha and stir.
• Cover and steam the poha for 2-3 minutes on a low flame.
• When cooking check after 1 or 1.5 minutes and give a stir again.
• Switch off the fire and let the Kanda poha remain covered for 1-2 minutes.
• Remove the lid and sprinkle some lemon juice, coriander leaves and grated coconut(optional) on poha.
• Give a gentle stir and serve Kanda poha hot with tea.

1) Poha dhokla– breakfast poha recipes

The best meal of the day should be breakfast! And a good breakfast means a good day! This recipe is going to be your go-to breakfast as it’s healthy and doesn’t even require any fermenting!

• In a bowl, take 1 cup coarsely ground thick poha and add 1/2 cup Sooji, 1/2 cup Curd, and salt to taste.
• Add water and adjust the consistency to medium for dhokla.
• Cover it and let it rest for about 10 minutes.
• Meanwhile, heat the water in the steamer.
• Add 1 tsp Eno fruit salt to the batter and a little water as per the requirement.
• Fill half the tin with the batter and let it steam. It will take around 10-15 mins to get cooked.
• Insert a toothpick to check if the dhokla is ready. If the toothpick comes out clean, they’re ready!
• Let them cool down completely before de-molding them.
• For tempering, add mustard seeds, hing and green chilies in the tadka pan along with oil. You can also add sesame seeds and curry leaves! Now pour the tempering over the dhokla.
• Garnish it with finely chopped green chilies, coriander, and enjoy with mint chutney!

2) Poha upma

Poha upma is the baby of poha and upma. It’s the best of both the recipes and tastes heavenly! Not only is this a quick dish to make, but is also healthy, tasty, and a fusion of flavors! We would encourage you to step out of the box and try this hatke recipe- you shouldn’t be disappointed!

• Add 2 cups of poha in a bowl and wash it thoroughly. Thick poha may need soaking for 10-15 minutes. Break the lumps and set aside.
• Pour oil into a hot pan. Add 1tsp chana dal, 1tsp urad dal and 2tbsp peanuts, fry till the dals turn golden.
• Add 1/4 tsp mustard, 1/2 tsp cumin, and a pinch of hing and allow them to crackle.
• Now add finely chopped 2 green chilies, grated ginger, 1 medium-sized onion sliced, and curry leaves.
• Once the onions turn transparent add in 1 medium-sized chopped tomato and turmeric and salt. You can skip tomatoes also and add lemon at the end of the recipe instead. Fry until the tomatoes are soft and mushy.
• Add the soaked poha and coconut (optional) and mix well.
• Cook for 2 mins and your poha upma is ready to eat!

3) Poha cutlet- snacktime poha recipes

You might have heard of vegetable cutlet but never of poha cutlet! Well, this recipe is a great option for Shaam ki chhoti-moti bhookh! This 15-20 min recipe will not only fill your stomach but will give a burst of flavors in each bite! This is also a good tiffin option for kids.

• Firstly, add 1 cup washed poha and 2 boiled and mashed potatoes.
• Also add ¼ tsp turmeric, ½ tsp chili powder, ½ tsp garam masala powder, ¼ tsp amchur, ½ tsp chaat masala, ½ tsp ginger garlic paste and ¼ tsp crushed pepper.
• Additionally add 1 tbsp cornflour, ½ tsp salt, and 2 tbsp coriander leaves.
• Now combine well making sure dough is formed.
• Prepare a small ball sized patties greasing hand with oil.
• Now dip in maida-corn flour batter and coat with bread crumbs all sides.
• Shallow fry or deep fry or pan fry in hot oil on medium heat. Fry till golden brown.
• Enjoy your poha cutlet with mint dip or tomato sauce.

4) Poha chivda

Chivda is the ultimate Indian snack! But trust me, Poha chivda is another level! It’s perfect for your Shaam ki chai and also as your in-between meals snack! The salty-sweet flavor takes you on a ride! This is commonly made in Gujarat and Maharashtra households. This is a Must-Try poha recipe!

• Heat a wide, thick-bottomed pan or Kadai with a handle.
• Keep the flame to a low. Then add 2 cups of thin poha in it.
• Roast the poha for 3-4 min or till it becomes crisp. Gently shake the pan so that it gets evenly roasted, as constant stirring with a spoon might break the poha.
• Don’t brown the poha. Remove the roasted poha on a plate and place it aside.
• Heat oil for deep frying in a small pan or tadka pan.
• Add 1/3 cup peanuts and fry them till they become crisp and keep them aside.
• Similarly, fry ⅓ cup roasted chana dal, ⅓ cup cashews, 2 tbsp golden raisins, ¼ cup chopped dry coconut slices (optional) individually and keep them aside.
• Now heat ½ tablespoon of oil in the same pan or Kadai in which we used for roasting. Lower the flame and add curry leaves, green chilies and a generous pinch of asafoetida.
• Stir and saute on a low flame, till the chilies and curry leaves become crisp.
• Then add sprinkle ¼ turmeric powder, 2 tbsp of powdered sugar or sugar and salt as per taste.
• Then add the roasted poha along with the fried ingredients – peanuts, raisins, cashews, and chana dal. Shake the pan so that everything gets mixed.
• Saute for 4 to 5 minutes.
• Switch off the flame. Let the chivda sit in the hot pan for 1 to 2 mins more.
• Then remove the chivda on another plate and let it cool at room temperature. Once cooled, then store in an air-tight box and container.
• Serve the chivda as a tea time snack!

5) Poha laddoo– dessert poha recipes

How can we forget dessert! This versatile ingredient allows you to make a hassle-free, less- ingredient, and quick dessert! These delicious laddoos will make you ask for more! This s not a famous poha recipe but it’s a must-try!

• Dry roasted 1 cup of thick poha on a heavy base pan for 5 minutes. Transfer it into a plate and let it cool completely.
• When cooled, blend it in a mixer to make a coarse powder.
• Add1/4th cup finely chopped jaggery and blend again.
• Transfer the mixture into a mixing bowl.
• Add 3 tbsp melted ghee, 1tbsp chopped and roasted almonds and 1/4 tsp elaichi powder, and mix well.
• Divide the mixture into 9 equal parts. Make laddoos and store in an airtight container.

Concludingly, the list for poha recipes is a long one! You can even make dosas and idlis out of them! We chose recipes that had poha as the star ingredient. Do give these recipes a try and let us know how it went! Also, if you want more such recipes, let us know in the comments section below!

Till then, Stay safe and eat Poha!