Base (2 servings)

• 1 cup thick poha (flattened rice)
• ¾–1 cup water (for rinsing + sprinkling)
• 1–1½ tsp oil (peanut/neutral) or 1 tsp ghee
• ½ tsp mustard seeds
• 6–8 curry leaves (optional but lovely)
• 1 small onion, finely chopped (optional)
• ½ cup green peas (fresh/frozen)
• ½ cup finely diced carrot (or capsicum)
• ¼ tsp turmeric powder
• ½–¾ tsp salt (to taste; see swaps)
• ½ lemon (wedges to serve)
• 2 tbsp chopped cilantro

Optional add-ins

• 2 tbsp peanuts or roasted chana dal (protein/crunch)
• 1 small green chili, slit (or a pinch of red chili—optional)
• 1 pinch hing (asafoetida)
• 1 tsp sugar (traditional in some regions; optional)
• 2 tbsp grated coconut for garnish (optional)

Tip: For extra softness, keep a small spray bottle of water to mist the poha while cooking.

1) Rinse & rest (softer bite)

1. Place poha in a sieve. Rinse under running water 10–15 seconds while gently fluffing with fingers.
2. Drain well and rest 5–8 minutes. Sprinkle 2–3 tbsp water if it still feels dry. Avoid soaking.

2) Temper & cook veggies

1. Heat oil in a non-stick pan. Add mustard seeds; let crackle. Add hing, curry leaves, and chili (if using).
2. Add onion; sauté 2–3 minutes till translucent. Add peas and carrots; cook 3–4 minutes till tender.
3. Stir in turmeric and salt.

3) Add poha & steam

1. Add rinsed poha (and peanuts if using). Toss very gently to coat yellow.
2. Mist/sprinkle 1–2 tbsp water around the pan. Cover 2 minutes on low to steam.
3. Switch off heat. Rest 1 minute. Finish with lemon juice and cilantro. Fluff and serve warm.

Safety: keep flame low after adding poha to prevent sticking or drying.

Prep ahead

• Chop onion/veggies and store 1–2 days in the fridge.
• Dry-roast peanuts and keep in a jar (sprinkle at serving).

Store & reheat

• Refrigerate cooked poha up to 2 days.
• Reheat on low with a splash of water; cover to steam 1–2 minutes. Or microwave 45–60 sec, stirring once.
• Add lemon and cilantro fresh to brighten.

• Pinch of cumin and a tiny sugar squeeze balances flavors (optional).
• Grated coconut or pomegranate arils for garnish (skip/limit for CKD/diabetes as advised).
• For extra softness, sprinkle 1–2 tbsp water before the final steam.

Thick vs thin poha?

Use thick poha for this recipe—it holds shape after rinsing. Thin poha can turn mushy; use for chivda-style snacks instead.

No onion/peanut?

Skip onion and add more peas/carrots. Replace peanuts with roasted chana dal or seeds, or omit for a softer texture.

Too dry / too mushy?

Dry: mist 1–2 tbsp water and steam covered. Mushy: reduce rinsing time and avoid soaking; handle gently.

Microwave version?

Temper mustard/curry leaves in 1 tsp oil (microwave-safe bowl, 40–60 sec), add veggies and microwave 2 min, fold in rinsed poha + turmeric + salt, mist water, cover, microwave 1 min, rest 1 min, finish with lemon/cilantro.