Curried Poha (Flattened Rice)


Curried Poha (Flattened Rice)

The concept of a savory breakfast may seem strange in the United States, but in many other parts of the world people start their day with a good salty meal. I add peanuts to this tangy rice dish because they bring in a nice crunchy element and some protein, which is always important to start your day with.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Allergens: Peanuts
  • Servings: 4


  • 1 yellow onion (medium, chopped)
  • 1 tomato (medium, chopped)
  • 1 green chili (chopped, optional)
  • 1/4 cup cilantro leaves (chopped)
  • 3 tablespoons peanut or vegetable oil
  • 1/2 cup peanuts (raw)
  • 1 tablespoon black mustard seeds
  • 3 curry leaves
  • 1/2 tablespoon turmeric powder
  • 1/2 cup peas (fresh or frozen)
  • 2 cups poha (flattened rice)
  • 2 tablespoons lemon juice
  • Salt
  • 1 lime (sliced)


  1. Chop onion, tomato, chili, and cilantro leaves. Set aside.
  2. Heat peanut or vegetable oil and add raw peanuts.
  3. Cook until golden brown (about 2-3 minutes), then remove peanuts from pan and set aside.

  4. Add black mustard seeds and curry leaves to oil and fry until they crackle.
  5. Add chopped onion and chili and cook until onions turn light pink. Season with salt and turmeric powder.
  6. Add chopped tomato and peas, then cook another 4-5 minutes.
  7. Lightly wash and drain poha in cold water. Do not leave poha in water for too long as it is very delicate!)

  8. Add poha, peanuts, and cilantro leaves to pan with veggies, then stir softly and cook on slow flame for 5-7 minutes.

  9. Remove from heat and let sit for 2-3 minutes.

  10. Stir in lemon juice and cilantro leaves.

  11. Garnish with lime wedge.

Bon appétit!