Dish · indian
Poha
Flattened rice flakes rinsed briefly, then sauteed with onion, mustard seed, curry leaves, and peanuts. Light and slightly tangy, a common breakfast especially in central India.
Where it comes from
The dish grew out of Madhya Pradesh, particularly Indore, where flattened rice was a way to cook rice quickly without boiling it from raw. It became a fast, everyday breakfast eaten mostly at home or from street stalls.
What cooks argue about
Cooks argue over how much water to use rinsing poha, since thick flakes need a longer soak and thin flakes barely need one, and getting it wrong leaves the dish mushy or dry.
Versions
Nobody has published a poha here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
onion
curry leaves
peanuts