20 Delicious Poha Recipes Easy to Make

Dive into the world of Poha, a versatile and beloved ingredient that’s about to revolutionize your meal prep! Whether you’re craving a quick breakfast, a light lunch, or a comforting dinner, our roundup of 20 delicious Poha recipes has got you covered. Easy to make and bursting with flavors, these dishes are perfect for busy home cooks looking to spice up their routine. Let’s get cooking!

Spicy Poha with Peanuts

Spicy Poha with Peanuts is a vibrant, comforting dish that brings a little heat and a lot of flavor to your breakfast or snack time. It’s quick to make and packed with textures that will keep you coming back for more.

Ingredients

• 2 cups thick poha (flattened rice)
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1/2 cup raw peanuts
• 1 medium onion, finely chopped
• 1 green chili, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon sugar
• Salt to taste
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice

Instructions

1. Rinse the poha under running water for a few seconds, then drain and set aside to soften.
2. Heat the vegetable oil in a pan over medium heat. Add the mustard seeds and let them pop for about 30 seconds.
3. Add the peanuts and fry until they’re golden and crunchy, about 2 minutes.
4. Stir in the onion and green chili, sautéing until the onion turns translucent, about 3 minutes.
5. Sprinkle in the turmeric powder, sugar, and salt, mixing well to coat the onions and peanuts.
6. Gently fold in the softened poha, ensuring it’s evenly colored with the turmeric and well combined with the other ingredients. Cook for another 2 minutes.
7. Turn off the heat, then stir in the cilantro and lemon juice for a fresh, zesty finish.

The magic of this dish lies in the contrast between the soft poha and the crunchy peanuts, all brought together with a hint of citrus. It’s a simple yet satisfying meal that wakes up your taste buds.

Tip: For an extra layer of flavor, sprinkle some sev (crunchy chickpea noodles) on top before serving.

Sweet Poha with Jaggery and Coconut

Sweet Poha with Jaggery and Coconut is a delightful, easy-to-make dish that brings a taste of Indian tradition to your breakfast table, combining the wholesome goodness of flattened rice with the rich flavors of jaggery and coconut.

Ingredients

• 2 cups thick poha (flattened rice)
• 1/2 cup grated jaggery
• 1/4 cup freshly grated coconut
• 2 tbsp ghee (clarified butter)
• 1/4 tsp cardamom powder
• 2 tbsp chopped nuts (almonds and cashews)
• 1/4 cup water

Instructions

1. Rinse the poha under running water for a few seconds, then drain and set aside to soften for 5 minutes.
2. Heat ghee in a pan over medium heat. Add the chopped nuts and sauté until golden, about 2 minutes.
3. Add the softened poha to the pan, stirring gently to mix with the nuts and ghee.
4. In a separate small pan, melt the jaggery with 1/4 cup water over low heat until it forms a syrup, about 3 minutes.
5. Pour the jaggery syrup over the poha, adding the cardamom powder and grated coconut. Mix well to combine all the ingredients.
6. Cook for another 2 minutes, then remove from heat. Serve warm.

This Sweet Poha stands out for its perfect balance of textures—soft poha, crunchy nuts, and the melt-in-your-mouth sweetness of jaggery, all brought together with the aromatic touch of cardamom.

Tip: For an extra layer of flavor, toast the grated coconut lightly before adding it to the dish.

Poha Chivda

Start your day with a crunch! This Poha Chivda is a light, flavorful snack that’s perfect for munching anytime.

Ingredients

• 4 cups flattened rice (poha), thick variety
• 1/2 cup peanuts
• 1/4 cup cashews
• 1/4 cup raisins
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp sugar
• 1 tsp salt
• 5-6 curry leaves
• 2 green chilies, finely chopped

Instructions

1. Spread the poha on a tray and let it sit for 10 minutes to remove any excess moisture.
2. Heat oil in a large pan over medium heat. Add mustard seeds and cumin seeds, letting them splutter for about 30 seconds.
3. Add peanuts, cashews, and raisins. Fry until the nuts are golden and the raisins plump up, about 2 minutes.
4. Stir in the curry leaves and green chilies, sautéing for another minute until fragrant.
5. Lower the heat and add the poha, turmeric powder, sugar, and salt. Gently mix everything together, ensuring the poha is evenly coated with the spices.
6. Cook for 5-7 minutes, stirring occasionally, until the poha is crispy. Remove from heat and let it cool completely before serving.

The magic of this Poha Chivda lies in its perfect balance of sweet, salty, and spicy, with a delightful crunch in every bite.

Tip: Store in an airtight container to keep it crispy for days!

Kanda Poha

Start your morning with a taste of India with this simple yet flavorful Kanda Poha, a light and satisfying dish made with flattened rice, onions, and a handful of spices.

Ingredients

• 2 cups thick poha (flattened rice)
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 green chili, finely chopped
• 8-10 curry leaves
• 1/2 teaspoon turmeric powder
• 1 teaspoon sugar
• Salt to taste
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice
• 2 tablespoons roasted peanuts

Instructions

1. Rinse the poha under running water for a few seconds, then drain well and set aside to soften.
2. Heat the vegetable oil in a pan over medium heat. Add the mustard seeds and cumin seeds, and let them splutter for about 30 seconds.
3. Add the finely chopped onion, green chili, and curry leaves. Sauté until the onions turn translucent, about 3-4 minutes.
4. Stir in the turmeric powder, sugar, and salt to taste, mixing well to combine.
5. Add the softened poha to the pan, gently folding it into the onion and spice mixture until everything is evenly coated. Cook for another 2-3 minutes.
6. Remove from heat and garnish with fresh cilantro, lemon juice, and roasted peanuts.

The magic of Kanda Poha lies in its texture—soft yet slightly chewy, with a burst of flavors from the tempered spices and the crunch of peanuts.

Tip: For an extra layer of flavor, sprinkle some grated coconut on top before serving.

Batata Poha

Batata Poha is a comforting, spiced potato and flattened rice dish that’s perfect for a quick breakfast or a light lunch, offering a delightful crunch and warmth in every bite.

Ingredients

• 2 cups thick poha (flattened rice)
• 1 large potato, diced
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tbsp sugar
• Salt to taste
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice
• 1/4 cup roasted peanuts

Instructions

1. Rinse the poha under running water for a few seconds, then drain and set aside to soften.
2. Heat the vegetable oil in a pan over medium heat. Add the mustard seeds and cumin seeds, and let them sizzle for about 30 seconds.
3. Add the diced potato to the pan, sprinkle with turmeric powder, red chili powder, and salt. Stir well to coat the potatoes, then cover and cook for 5-7 minutes until the potatoes are tender.
4. Add the softened poha to the pan along with the sugar. Gently mix everything together and cook for another 2-3 minutes.
5. Turn off the heat, then stir in the fresh cilantro, lemon juice, and roasted peanuts.

The magic of Batata Poha lies in its texture contrast—soft potatoes and poha against the crunch of peanuts, all brought together with a hint of lemon.

Tip: For an extra layer of flavor, sprinkle some grated coconut on top before serving.

Poha Cutlet

These Poha Cutlets are a delightful twist on traditional Indian snacks, offering a crispy exterior with a soft, flavorful interior that’s perfect for any gathering.

Ingredients

• 2 cups thick poha (flattened rice), rinsed and drained
• 1 medium potato, boiled and mashed
• 1/4 cup finely chopped onions
• 2 tbsp chopped cilantro
• 1 green chili, finely chopped
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp salt
• 2 tbsp lemon juice
• 1/2 cup breadcrumbs
• Oil for frying

Instructions

1. In a large bowl, combine the rinsed poha, mashed potato, onions, cilantro, green chili, turmeric powder, cumin seeds, salt, and lemon juice. Mix well to form a dough-like mixture.
2. Divide the mixture into equal portions and shape each into a flat cutlet. Coat each cutlet evenly with breadcrumbs.
3. Heat oil in a pan over medium heat. Fry the cutlets in batches until golden brown and crispy on both sides, about 3-4 minutes per side.
4. Remove the cutlets from the oil and place them on a paper towel-lined plate to drain excess oil.

The magic of these cutlets lies in their contrasting textures—crispy on the outside, yet soft and fluffy inside, making them irresistibly good.

Tip: For an extra crunch, you can double coat the cutlets with breadcrumbs before frying.

Poha Idli

Transform your morning routine with these fluffy, savory Poha Idlis, a quick twist on the traditional South Indian breakfast that’s sure to delight.

Ingredients

• 1 cup flattened rice (poha), rinsed and drained
• 1/2 cup semolina (sooji)
• 1/4 cup plain yogurt
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp baking soda
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 green chili, finely chopped
• 1/4 cup cilantro, chopped
• 1/2 cup water

Instructions

1. In a large bowl, combine the rinsed poha, semolina, yogurt, salt, sugar, and baking soda. Mix well and let it sit for 10 minutes to soften.
2. Heat oil in a small pan over medium heat. Add mustard seeds and let them pop. Stir in turmeric powder and green chili, then remove from heat.
3. Add the tempered spices to the poha mixture along with cilantro and water. Stir until you achieve a thick batter consistency.
4. Grease idli molds with oil and pour the batter into each mold. Steam for 15 minutes on medium heat or until a toothpick inserted comes out clean.

These Poha Idlis stand out with their light texture and a hint of crunch from the tempered spices, making them a perfect grab-and-go breakfast.

Tip: For an extra flavor boost, serve with coconut chutney or a dollop of ghee on top.

Poha Dosa

Transform your breakfast routine with this crispy, golden Poha Dosa, a delightful twist on the traditional South Indian crepe that’s both easy to make and irresistibly tasty.

Ingredients

• 1 cup flattened rice (poha)
• 1/2 cup rice flour
• 1/4 cup semolina
• 1/4 cup yogurt
• 1/2 tsp salt
• 1/4 tsp turmeric powder
• 1 green chili, finely chopped
• 1 tbsp cilantro, chopped
• 1/2 tsp cumin seeds
• 1 cup water
• 2 tbsp vegetable oil

Instructions

1. Rinse the flattened rice (poha) under cold water for 10 seconds, then drain and let it sit for 5 minutes to soften.
2. In a large bowl, combine the softened poha, rice flour, semolina, yogurt, salt, turmeric powder, green chili, cilantro, and cumin seeds. Gradually add water, stirring until you achieve a smooth, pourable batter. Let the batter rest for 15 minutes.
3. Heat a non-stick skillet over medium heat. Pour a ladleful of batter onto the skillet, spreading it thinly in a circular motion to form a dosa.
4. Drizzle 1/2 tbsp vegetable oil around the edges of the dosa. Cook for 2-3 minutes until the bottom is golden and crispy, then flip and cook the other side for another 2 minutes.
5. Repeat with the remaining batter, adding more oil as needed.

What sets this Poha Dosa apart is its unique texture—crispy on the outside with a soft, slightly tangy interior, thanks to the yogurt and poha. Perfect for a lazy weekend breakfast or a quick dinner.

Tip: For an extra crispy dosa, spread the batter as thinly as possible and cook on a slightly higher heat.

Poha Upma

Start your morning with a twist by trying this comforting Poha Upma, a quick and flavorful Indian breakfast dish that’s sure to become a favorite.

Ingredients

• 2 cups thick poha (flattened rice), rinsed and drained
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 green chili, finely chopped
• 1/2 tsp turmeric powder
• 1/2 tsp sugar
• 1 tsp salt
• 2 tbsp roasted peanuts
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the mustard seeds and cumin seeds, and let them sizzle for about 30 seconds until fragrant.
2. Add the finely chopped onion and green chili to the pan. Sauté for 2-3 minutes until the onion turns translucent.
3. Stir in the turmeric powder, sugar, and salt, mixing well to combine with the onions.
4. Gently fold in the rinsed poha, ensuring it’s evenly coated with the spice mixture. Cook for 3-4 minutes, stirring occasionally.
5. Add the roasted peanuts and chopped cilantro, mixing them into the poha. Cook for another minute.
6. Remove from heat and drizzle with lemon juice. Give it a final stir before serving.

The magic of this dish lies in its texture—soft yet slightly chewy poha paired with the crunch of peanuts makes every bite interesting.

Tip: For an extra layer of flavor, garnish with freshly grated coconut before serving.

Poha Pancakes

Start your morning with a twist by whipping up these fluffy Poha Pancakes, a delightful fusion of traditional Indian flavors and classic American breakfast.

Ingredients

• 1 cup flattened rice (poha), rinsed and drained
• 1/2 cup whole wheat flour
• 1/4 cup yogurt
• 1/4 cup milk
• 1 tbsp sugar
• 1/2 tsp baking powder
• 1/4 tsp cardamom powder
• 2 tbsp ghee or butter, for cooking

Instructions

1. In a large bowl, combine the rinsed poha, whole wheat flour, yogurt, milk, 1 tbsp sugar, 1/2 tsp baking powder, and 1/4 tsp cardamom powder. Mix well to form a smooth batter. Let it rest for 10 minutes.
2. Heat a non-stick pan over medium heat and add 1/2 tbsp ghee or butter. Pour a ladleful of batter onto the pan, spreading it slightly to form a pancake.
3. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 2 minutes until golden brown. Repeat with the remaining batter, adding more ghee or butter as needed.

These Poha Pancakes stand out with their unique texture—soft yet slightly crispy edges, infused with the aromatic hint of cardamom.

Tip: For an extra touch of sweetness, drizzle with honey or maple syrup before serving.

Poha Kheer

This Poha Kheer is a delightful twist on the traditional Indian rice pudding, offering a lighter texture and a subtly sweet flavor that’s perfect for any time of the day.

Ingredients

• 1 cup flattened rice (poha)
• 4 cups whole milk
• 1/2 cup sugar
• 1/4 teaspoon cardamom powder
• 2 tablespoons chopped nuts (almonds and pistachios)
• 1 tablespoon raisins
• 1 teaspoon ghee (clarified butter)

Instructions

1. Rinse the flattened rice (poha) under cold water for a few seconds, then drain and set aside.
2. In a heavy-bottomed pan, heat the ghee over medium heat. Add the chopped nuts and raisins, sautéing until the nuts are lightly toasted and the raisins plump up, about 2 minutes.
3. Add the milk to the pan and bring to a gentle boil, stirring occasionally to prevent sticking.
4. Once the milk is boiling, reduce the heat to low and add the rinsed poha. Simmer for 10 minutes, stirring frequently, until the poha is soft and the mixture thickens slightly.
5. Stir in the sugar and cardamom powder, cooking for another 5 minutes until the sugar is completely dissolved and the kheer has reached your desired consistency.
6. Remove from heat and let it cool slightly before serving. Garnish with additional nuts if desired.

The magic of this Poha Kheer lies in its effortless elegance—the poha absorbs the milk beautifully, creating a pudding that’s both creamy and light, with the aromatic hint of cardamom tying it all together.

Tip: For an extra layer of flavor, toast the poha lightly in a dry pan before rinsing, to bring out its nuttiness.

Poha Ladoo

These Poha Ladoo are a delightful treat, combining the lightness of flattened rice with the richness of ghee and the sweetness of sugar, perfect for a quick snack or a festive occasion.

Ingredients

• 2 cups thick poha (flattened rice)
• 1/2 cup ghee
• 1/2 cup powdered sugar
• 1/4 cup chopped nuts (almonds and cashews)
• 1/4 tsp cardamom powder

Instructions

1. Heat a pan on medium heat and dry roast the poha for 2-3 minutes until crisp. Let it cool.
2. Once cooled, grind the poha into a coarse powder using a blender or food processor.
3. In the same pan, heat 1/2 cup ghee and lightly fry the chopped nuts until golden. Remove and set aside.
4. Add the ground poha to the pan with the remaining ghee and roast on low heat for 2 minutes.
5. Turn off the heat and mix in 1/2 cup powdered sugar, 1/4 tsp cardamom powder, and the fried nuts.
6. While the mixture is still warm, shape into small ladoos by pressing firmly in your palms.
7. Let the ladoos cool completely before serving to allow them to set.

The magic of these ladoos lies in their melt-in-the-mouth texture, achieved by the perfect balance of crispy poha and creamy ghee.

Tip: For an extra aromatic touch, you can add a pinch of saffron soaked in a tablespoon of warm milk to the mixture before shaping.

Poha Bhel

Looking for a quick, flavorful snack that’s bursting with textures? This Poha Bhel is a delightful mix of crispy, soft, and tangy, all in one bite!

Ingredients

• 2 cups flattened rice (poha), rinsed and drained
• 1/2 cup sev (thin chickpea noodles)
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped tomatoes
• 1/4 cup finely chopped cilantro
• 1 tbsp lemon juice
• 1 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 1/2 tsp salt
• 1 tbsp tamarind chutney
• 1 tbsp green chutney

Instructions

1. In a large bowl, combine the rinsed poha with onions, tomatoes, and cilantro.
2. Add lemon juice, chaat masala, roasted cumin powder, and salt. Mix gently to avoid breaking the poha.
3. Drizzle tamarind chutney and green chutney over the mixture. Toss lightly to coat evenly.
4. Just before serving, sprinkle sev on top for that irresistible crunch.

The magic of this Poha Bhel lies in the contrast between the soft poha and the crispy sev, with the chutneys adding a sweet and spicy kick.

Tip: For an extra crunch, add some puffed rice or roasted peanuts to the mix!

Poha Salad

Start your day with a burst of flavors with this easy-to-make Poha Salad, a light yet satisfying dish that’s perfect for a quick breakfast or a refreshing side.

Ingredients

• 2 cups thick poha (flattened rice), rinsed and drained
• 1 medium cucumber, diced
• 1 medium tomato, diced
• 1 small red onion, finely chopped
• 1 green chili, finely chopped (optional)
• 1/4 cup roasted peanuts
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp turmeric powder
• 1 tbsp vegetable oil
• 1/2 tsp mustard seeds

Instructions

1. In a large bowl, combine the rinsed poha with turmeric powder and set aside for 5 minutes to soften.
2. Heat vegetable oil in a small pan over medium heat. Add mustard seeds and let them pop for about 30 seconds. Pour this over the poha and mix well.
3. Add cucumber, tomato, red onion, green chili (if using), roasted peanuts, and cilantro to the poha. Gently toss to combine.
4. Sprinkle lemon juice, salt, and sugar over the salad. Mix everything together until well incorporated.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

The crunch of peanuts against the softness of poha creates a delightful texture contrast, while the lemon juice adds a zesty kick that wakes up your taste buds.

Tip: For an extra burst of freshness, add a handful of pomegranate seeds to the salad before serving.

Poha Burger

Transform your breakfast routine with this Poha Burger, a delightful twist on the classic burger that’s both nutritious and bursting with flavor.

Ingredients

• 2 cups thick poha (flattened rice), rinsed and drained
• 1 medium potato, boiled and mashed
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped cilantro
• 1 green chili, finely chopped
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1 tbsp lemon juice
• 1/2 tsp salt
• 2 tbsp oil
• 4 burger buns, toasted
• 4 lettuce leaves
• 4 slices tomato

Instructions

1. In a large bowl, combine the rinsed poha, mashed potato, onions, cilantro, green chili, turmeric powder, cumin seeds, lemon juice, and salt. Mix well to form a dough-like consistency.
2. Divide the mixture into 4 equal portions and shape each into a patty.
3. Heat oil in a pan over medium heat. Cook the patties for 3-4 minutes on each side until golden and crispy.
4. Place a lettuce leaf and a tomato slice on the bottom half of each toasted bun. Top with a poha patty and cover with the other half of the bun.

The Poha Burger stands out with its crispy exterior and soft, flavorful interior, making it a perfect grab-and-go meal that doesn’t compromise on taste or texture.

Tip: For an extra crunch, add a thin slice of cucumber to your burger.

Poha Sandwich

Transform your morning routine with this Poha Sandwich, a delightful twist on the classic Indian breakfast, now reimagined for your sandwich press.

Ingredients

• 2 cups thick poha (flattened rice), rinsed and drained
• 1 medium potato, boiled and mashed
• 1/4 cup roasted peanuts, coarsely crushed
• 1/4 cup finely chopped onions
• 1 green chili, finely chopped
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro
• 4 slices of whole wheat bread
• 1 tbsp butter

Instructions

1. In a large bowl, combine the rinsed poha, mashed potato, crushed peanuts, onions, green chili, turmeric powder, salt, lemon juice, and cilantro. Mix well to form a uniform mixture.
2. Divide the mixture into two equal portions and spread each portion evenly on a slice of whole wheat bread. Top with another slice to form a sandwich.
3. Heat a sandwich press or a skillet over medium heat. Butter the outer sides of the sandwiches and place them in the press or skillet.
4. Cook for 3-4 minutes on each side until the bread is golden brown and crispy, and the filling is heated through.

The Poha Sandwich stands out with its unique texture—crispy on the outside with a soft, flavorful filling inside, making it a perfect grab-and-go breakfast.

Tip: For an extra crunch, add a few more crushed peanuts to the filling before cooking.

Poha Pizza

Transform your breakfast favorite into a fun, savory pizza with this Poha Pizza recipe—a delightful twist that’s sure to surprise and satisfy.

Ingredients

• 2 cups thick poha (flattened rice), rinsed and drained
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped tomatoes
• 1/4 cup finely chopped bell peppers
• 1/4 cup sweet corn kernels
• 1 tbsp olive oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp salt
• 1/2 cup shredded mozzarella cheese
• 1 tbsp chopped cilantro for garnish

Instructions

1. Heat olive oil in a pan over medium heat. Add mustard seeds and let them pop for about 30 seconds.
2. Add onions, tomatoes, bell peppers, and sweet corn. Sauté for 2 minutes until vegetables soften.
3. Stir in turmeric powder, red chili powder, and salt. Mix well and cook for another minute.
4. Add the rinsed poha to the pan. Gently mix everything together and cook for 3-4 minutes until the poha is soft and well combined with the spices.
5. Preheat your oven to 400°F. Spread the poha mixture evenly on a greased pizza pan or baking sheet.
6. Sprinkle shredded mozzarella cheese on top. Bake for 10 minutes or until the cheese is bubbly and slightly golden.
7. Garnish with chopped cilantro before serving.

The crispy edges and soft center of this Poha Pizza create a delightful contrast, while the spices bring a warm, comforting flavor that’s perfect for a cozy weekend brunch.

Tip: For an extra crunch, sprinkle some sev or crushed peanuts on top before baking.

Poha Dhokla

Start your morning with a light and fluffy Poha Dhokla, a steamed Indian cake that’s surprisingly simple to whip up with pantry staples.

Ingredients

• 1 cup flattened rice (poha)
• 1/2 cup semolina (sooji)
• 1/4 cup yogurt
• 1/2 cup water
• 1 tbsp lemon juice
• 1 tsp ginger paste
• 1 green chili, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tbsp fresh cilantro, chopped
• 1 tbsp grated coconut

Instructions

1. Rinse the flattened rice under running water, then soak in 1/2 cup water for 5 minutes until soft. Drain any excess water.
2. In a bowl, mix the soaked poha, semolina, yogurt, lemon juice, ginger paste, green chili, turmeric powder, sugar, and salt. Let the batter rest for 15 minutes.
3. Grease a steaming tray with oil. Add baking soda to the batter and mix gently. Pour the batter into the tray.
4. Steam for 15 minutes on medium heat until a toothpick inserted comes out clean.
5. Heat oil in a small pan, add mustard seeds, and let them pop. Pour this tempering over the dhokla.
6. Garnish with cilantro and grated coconut before serving.

The magic of Poha Dhokla lies in its dual texture—soft and spongy inside with a slight crunch from the tempering on top.

Tip: For an extra tangy flavor, let the batter ferment for an hour before steaming.

Poha Kachori

Start your morning with a burst of flavors with this easy-to-make Poha Kachori, a delightful Indian snack that’s perfect for a cozy breakfast or a quick snack.

Ingredients

• 1 cup flattened rice (poha)
• 1/2 cup all-purpose flour
• 1/4 cup semolina
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 2 tbsp chopped cilantro
• 1 tbsp lemon juice
• 1/2 tsp sugar
• Salt to taste
• Oil for deep frying

Instructions

1. Rinse the flattened rice (poha) under running water for a few seconds, then drain and set aside for 5 minutes to soften.
2. In a large bowl, combine the softened poha, all-purpose flour, semolina, turmeric powder, red chili powder, cumin seeds, asafoetida, chopped cilantro, lemon juice, sugar, and salt. Mix well to form a dough. If the mixture is too dry, add a little water.
3. Divide the dough into small portions and roll each into a ball, then flatten slightly to form kachoris.
4. Heat oil in a deep pan over medium heat. Once the oil is hot, fry the kachoris in batches until they are golden brown and crispy, about 3-4 minutes per side.
5. Remove the kachoris with a slotted spoon and drain on paper towels.

The magic of Poha Kachori lies in its crispy exterior and the soft, flavorful interior, making it a textural delight that’s hard to resist.

Tip: For an extra crunch, you can add a tablespoon of crushed peanuts to the dough mixture.

Poha Paratha

Transform your leftover rice into something magical with this Poha Paratha, a delightful Indian flatbread that’s both hearty and comforting.

Ingredients

• 1 cup flattened rice (poha), rinsed and drained
• 1 cup whole wheat flour
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin seeds
• 1 tbsp fresh cilantro, finely chopped
• 1 tbsp vegetable oil
• 1/2 tsp salt
• Water, as needed

Instructions

1. In a large bowl, combine the rinsed poha, whole wheat flour, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp cumin seeds, 1 tbsp fresh cilantro, and 1/2 tsp salt. Mix well.
2. Gradually add water, a little at a time, and knead into a soft dough. Cover and let it rest for 10 minutes.
3. Divide the dough into 4 equal parts. Roll each part into a ball, then flatten into a disc using a rolling pin.
4. Heat a skillet over medium heat. Cook each paratha for 2 minutes on one side, then flip, drizzle with 1/4 tbsp vegetable oil, and cook for another 2 minutes until golden brown spots appear.
5. Repeat with the remaining dough, adding oil as needed.

The magic of Poha Paratha lies in its texture—crispy on the outside, yet soft and flavorful inside, thanks to the unique addition of flattened rice.

Tip: For an extra crunch, sprinkle some sesame seeds on the paratha before flipping.

Conclusion

We hope this roundup of 20 delicious Poha recipes inspires your next kitchen adventure! Each dish is a testament to the versatility and ease of making Poha, perfect for any home cook. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!