Poha – The Quintessential Indian Breakfast

Who doesn’t like Poha? It’s full of energy and good carbs that help in the burning of fat. Sprinkle some sev bhujia along with finely chopped raw onions and a generous amount of fresh coriander leaves for that extra yumminess.


  • 2 Tablespoons Oil 
  • 1 Teaspoon Mustard Seeds
  • 2 Sprigs Curry Leaves
  • 2 Green Chillis (chopped)
  • 2 Onions (small & sliced)
  • 1 Carrot (medium and diced)
  • 1/2 Teaspoon Cumin Powder
  • 1 Teaspoon Turmeric Powder
  • Salt & Sugar to Taste
  • 1 Lemon (juiced)
  • 1 Potatoes (large, boiled cut into cubes)
  • A Handful of Peanuts
  • 2 Sprigs Coriander (chopped)


Prep: 5 minutes
Cooking: 15 minutes

  1. Start with tempering by heating the oil and cooking through by combining curry leaves, mustard seeds, green chillies and onions. Cook for 3-4 minutes.
  2. Add turmeric and cumin powder and cook for 2 minutes.
  3. Add tomatoes and carrots and cook. If it is drying out, deglaze with a splash of water, cooking further for 5 minutes.
  4. Quickly rinse the Poha and add to the masala. Mix well.
  5. Season as required with salt, sugar and lemon juice.
  6. Garnish with chopped coriander leaves.