Gujarati Poha
Veg
Vegan
Flattened rice (poha) tempered with mustard seeds, curry leaves, turmeric, and peanuts, finished with fresh coconut and lemon — lighter and drier than the Malwi version, with a more coconut-forward character. A quick, everyday Gujarati breakfast.
Cuisines
Gujarati
Kathiyawadi
Surati
Best for
Breakfast
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 1.5 cups | thick poha (flattened rice) |
| 2 tablespoons | peanuts |
| 1 tablespoon | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 10-12 | curry leaves |
| 1 medium | onion, finely chopped |
| 2 | green chilies, finely chopped |
| 0.5 teaspoon | turmeric powder |
| 1 teaspoon | sugar |
| — | salt to taste |
| 2 tablespoons | lemon juice |
| 2 tablespoons | fresh coriander leaves, chopped |
| 2 tablespoons | grated coconut (optional) |
Instructions
- 1 Rinse the poha in a colander under running water until they soften, then set aside to drain.
- 2 Heat oil in a pan and add peanuts. Roast until golden and remove them from the pan.
- 3 In the same oil, add mustard seeds and let them splutter.
- 4 Add cumin seeds and curry leaves, and sauté for a few seconds.
- 5 Add chopped onions and green chilies, and sauté until the onions turn translucent.
- 6 Stir in the turmeric powder and mix well.
- 7 Add the drained poha, roasted peanuts, sugar, and salt. Mix gently to combine all ingredients.
- 8 Cover the pan and let the poha cook on low heat for 3-4 minutes.
- 9 Turn off the heat and add lemon juice. Mix well.
- 10 Garnish with chopped coriander leaves and grated coconut before serving.
Tips
For a more authentic taste, you can add a pinch of asafoetida (hing) while tempering the spices.