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Poha Flattened Rice Breakfast

A popular Indian breakfast of rinsed flattened rice flakes stir-fried with mustard seeds, turmeric, onion, green chili, and fresh lemon. Light, quick, and naturally vegan, Poha is a pantry-friendly morning staple.

22 minEasyServes 2240 cal/serving

IndianBreakfastStovetopVeganHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 cups thick or medium poha (flattened rice flakes)
  • 2 tbsp neutral oil (such as sunflower or canola)
  • 1 tsp black mustard seeds
  • 12 fresh or dried curry leaves
  • 1 yellow onion, finely diced
  • 1 serrano or green finger chili, finely chopped
  • 1/2 tsp ground turmeric
  • 1/2 tsp granulated sugar
  • 1 tsp kosher salt
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh cilantro, roughly chopped

Instructions

  1. 1

    Place 2 cups thick or medium poha (flattened rice flakes) in a fine-mesh strainer and rinse under cool running water for 30 seconds, gently fluffing with your fingers. Let drain for 5 minutes. Sprinkle with 1 tsp kosher salt, 1/2 tsp ground turmeric, and 1/2 tsp granulated sugar and toss gently.

  2. 2

    Heat 2 tbsp neutral oil (such as sunflower or canola) in a wide skillet over medium heat. Add 1 tsp black mustard seeds and cover loosely; let them pop for about 30 seconds. Add 12 fresh or dried curry leaves and stand back.

  3. 3

    Add 1 finely diced yellow onion and 1 finely chopped serrano or green finger chili and cook, stirring, until the onion is soft and lightly golden, about 4-5 minutes.

  4. 4

    Add the seasoned poha to the skillet. Gently toss everything together over low heat until warmed through and evenly coated with the turmeric, about 2-3 minutes.

  5. 5

    Remove from heat. Drizzle with 2 tbsp fresh lemon juice and toss. Taste and adjust salt. Garnish with 1/4 cup roughly chopped fresh cilantro and serve hot.

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Questions

What should Poha Flattened Rice Breakfast look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until the onion is soft and lightly golden. Step 4: cook until warmed through and evenly coated with the turmeric.

Do I need to rinse the grain for Poha Flattened Rice Breakfast?

Step 1 reads: "Place 2 cups thick or medium poha (flattened rice flakes) in a fine-mesh strainer and rinse under cool running water for 30 seconds, gently fluffing with your fingers." Yes. Step 1 washes off what coats the grain: surface starch on rice, which makes it clump and turn gummy, or the bitter natural coating on quinoa. Rinse until the water runs mostly clear.

What can I use instead of curry leaves in Poha Flattened Rice Breakfast?

The entry for Poha Flattened Rice Breakfast calls for 12 fresh or dried curry leaves. In its place: Nothing matches them. Leave them out, or add a bay leaf and a strip of lime zest for a different but pleasant aroma.

How hot is Poha Flattened Rice Breakfast?

Moderately. The heat in Poha Flattened Rice Breakfast comes from 1 serrano or green finger chili, finely chopped. For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Poha Flattened Rice Breakfast?

One serving (the recipe makes 2) is about 240 calories, with 9 g protein, 24 g carbohydrate and 12 g fat, plus 4 g fiber and 177 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Poha Flattened Rice Breakfast?

Refrigerate what is left of Poha Flattened Rice Breakfast within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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