A wholesome homely breakfast staple to households from the Maharashtra state of India. This recipe is what I have grown up eating and enjoyed it each time.

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Total cook time: 40 minutes

Servings: 2


Ingredients for poha


  • I use medium rice flakes and for this dish I would recommend using medium to thick flakes.
  • Add the poha (flattened rice) to a sieve and wash it under cold running water for 1 minute to soften it. Ensure it is not kept under running water for longer as it may turn soggy. Leave aside as the remaining water drains out from the sieve.


  1. In a pan, heat the oil/ghee.
  2. Once hot, add the mustard seeds, curry leaves, peanuts and chopped green chilli.
  3. Once the mustard seeds crackle and peanuts brown, add the chopped onion and cook until golden brown on medium heat.
  4. Add the potatoes with a 1 tbsp water, salt and tumeric powder (You may require a few more spoons of water if the potatoes stick to the pan).
  5. Cover with a lid and cook on medium heat for 5-6 minutes until the potatoes soften.
  6. Add the tomatoes and cook for a further 2-3 minutes.
  7. Add the chopped coriander leaves and stir.
  8. Add the soaked flattened rice and stir until it’s evenly yellow.
  9. Cook and stir for a further 2-3 minutes on low heat ensuring it does not stick to the base.
  10. Add the fresh lemon juice, stir and serve.

Hope you enjoy this!


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