Poha – Punjabi style (flattened rice)

For me it was always Poha until I got to know the difference between Indori Poha and Punjabi Poha. The one we usually get at the street side topped with raw veggies and namkeen is the Indori version apparently. The one we are going to make now is the Punjabi one. Irrespective of the name, Poha is one of the universal break-fast in India. I am yet to find someone who doesn’t like it, if prepared well. So, let’s begin….


  • Poha – 2 fist full (that’s how I measure it in absence of a weighing scale in my kitchen)
  • Onion/ tomato/ green chili – 1 each finely chopped
  • 3-4 teaspoon cooking oil
  • Curry leaves – 5-8
  • Mustard seeds – ¼ teaspoon
  • Red chili powder – ¼ teaspoon
  • Turmeric powder – ¼ teaspoon
  • Salt to taste (I usually take ½ teaspoon)


  • Finely chop all the vegetables
  • Wash Poha in a strainer under running water. Keep aside and let it drain
  • Heat oil in a non-stick pan, once hot, add mustard seeds and curry leaves to it
  • Once the seeds start to crackle, add onions and green chili
  • Saute for a 1-2 minutes till the onions lose their firmness
  • Now lower the flame, add tomatoes, red chili powder, turmeric powder and salt
  • Turn the flame back up to medium and mix
  • Keep constantly stirring for few minutes until the tomatoes are done. Usually just saute until tomatoes don’t look raw
  • Lower the flame, add Poha and mix lightly
  • Keep mixing until you see uniform texture  

Garnish your Poha with finely chopped coriander and do add namkeen/ roasted papad of your choice on top while plating it, would definitely add to the kick. Enjoy!

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