A Quick Indian Breakfast with a Crunchy Twist
Looking for an easy Indian breakfast that is light, colourful, and full of flavour? Indori Poha is a much-loved street-style breakfast featuring soft flattened rice, a fragrant mustard seed tempering, fresh coriander, a squeeze of lemon, and a generous topping of crunchy sev.
The secret to delicious poha lies in keeping the flakes fluffy rather than mushy. Finish it with your favourite namkeen for that irresistible contrast of soft, tangy, and crunchy textures.
Ingredients
- 2 cups thick poha (flattened rice)
- 1 tablespoon soybean oil or groundnut oil
- 1/2 teaspoon mustard seeds
- 1 small onion, finely chopped (optional)
- 1 green chilli, finely chopped
- 8–10 curry leaves
- 2 tablespoons roasted peanuts
- 1/4 teaspoon turmeric powder
- Salt and sugar to taste
- 1/2 lemon
- Fresh coriander, chopped
- 1/2 cup sev or Indori-style namkeen, for topping
Method
- Rinse the poha: Place the poha in a sieve, rinse briefly, and let it rest for 5 minutes until soft but separate.
- Prepare the tadka: Heat the oil in a pan. Add mustard seeds, curry leaves, green chilli, and peanuts. Add onion if using and sauté until softened.
- Add the spices: Stir in turmeric and salt. Add a little sugar if you prefer the characteristic mild sweetness of Indori-style poha.
- Cook gently: Add the softened poha and toss lightly over low heat for 2–3 minutes. Cover briefly if needed.
- Finish and serve: Turn off the heat. Add lemon juice and fresh coriander. Top with sev just before serving.
Tips for Perfect Poha
- Use thick poha for a fluffier texture.
- Avoid soaking the flakes for too long.
- Add sev at the last moment to preserve its crunch.
- Serve fresh with a cup of chai for a satisfying breakfast.
Serving idea: Add pomegranate seeds or a little finely chopped onion for extra colour and texture.