Poha

Method

1. 1

   About Poha: Poha (flattened rice) is one of the most popular and wholesome Indian breakfasts. It is light, quick to make and deeply satisfying. A perfect dish for beginners as it comes together in under 15 minutes once the poha is soaked.

2. 2

   Choose the right poha: Use thick poha (thick flattened rice flakes) which holds its shape better. Thin poha becomes mushy very quickly. Measure 2 cups of thick poha.

3. 3

   Wash and soak the poha: Place the poha in a fine mesh strainer. Run cold water over it while gently mixing with your hand for about 30 seconds. Then leave in the strainer for 5-7 minutes. Do not soak in a bowl of water as it will become too soft and mushy. The poha is ready when it is moist and soft but each flake is still separate. Sprinkle a little salt and half tsp turmeric over it and mix gently.

4. 4

   Prepare the tempering: Heat 2 tbsp oil in a wide pan on medium heat. Add 1 tsp mustard seeds and wait for them to pop. Add 10-12 curry leaves (they will sizzle dramatically — keep a safe distance), 2 green chillies slit lengthwise, and 1 inch ginger finely chopped.

5. 5

   Fry the peanuts: Add a generous handful of raw peanuts to the pan and fry, stirring continuously, for 2-3 minutes until the peanuts turn golden and crispy. Peanuts add crucial crunch to poha — do not skip them.

6. 6

   Add onion: Add 1 large onion finely chopped and cook for 5 minutes until softened and translucent. It does not need to brown.

7. 7

   Add optional vegetables: At this stage you can add half cup frozen peas (no need to thaw) or finely diced boiled potato. Cook 2 minutes.

8. 8

   Add the poha: Add the soaked poha to the pan and gently fold everything together using a spatula. Do not stir vigorously as the poha will break. Fold gently from the bottom up. Cook for 2-3 minutes on low heat.

9. 9

   Final seasoning: Add 1 tsp sugar (this balances the flavours and is traditional), 1 tbsp lemon juice and more salt if needed. Mix gently. The poha should be moist but not wet, each flake separate and lightly golden from the turmeric.

10. 10

    Serve: Transfer to a plate, garnish generously with fresh coriander leaves, a little grated fresh coconut if available, a squeeze of lemon and a couple of thin lemon slices. Serve immediately with a cup of masala chai.