Aloo Poha (Flattened Rice with Potatoes and Spices)

This recipe is a special dedication to my brother-in-law, APS.  He just got himself a new job and his own place in Pune.  He wants to attempt cooking for health reasons and requested me to work on some breakfast items that would be easy enough for him to make.  So this one's for you, APS... I will eventually ask you how this recipe worked out for you and I'll need answers   :-)  Congratulations on your new job!

So here we go... Poha or Pohe is a traditional Maharashtrian dish.  Maharashtra is a state in West India that borders the South Indian states of Karnataka and Andhra Pradesh.  So naturally, this dish has a South Indian touch flavored with... curry leaves, mustard seeds, and dry red chillies.  In my Mom's home, this dish was generally made Saturday or Sunday for brunch.  It goes perfectly with a nice hot cup of tea.  Here is my version of Aloo Poha, however you can choose to add peas and carrots.

NUTRITION: Poha does not have much nutritional value, however it is low fat, similar to rice.  Potatoes are a good source of Vitamin C and Fiber.  Peanuts add Protein to this dish.

  • Poha Thick - 2 cups (wash, drain, & set aside)
  • Oil - 1.75 tbsp
  • Onion - 1 medium (diced)
  • Potato - 1 medium (diced - very small cubes)
  • Green Chillies - 2 (sliced in half)
  • Curry Leaves - 8-10 leaves
  • Mustard Seeds - 1 tsp
  • Dry Red Chillies - 3 (broken)
  • Turmeric Powder - 1 tsp
  • Hing/Asafoetida - 1/8 tsp
  • Peanuts - handful or 1/4 cup (dry roasted)
  • Red Chili Powder - 1/2 tsp
  • salt to taste
  • Fresh Coriander Leaves - 1/3 - 1/2 cup
  • Juice of 1 Lemon

1. Measure 2 cups of Poha, wash, and set aside.

2. Dice the onion and potato into very small cubes.

3. Set aside the curry leaves and slice the green chillies.  Chop fresh coriander and set aside.

4. Get your spices ready... you will need to work fast.  Mustard seeds, Hing, Turmeric Powder, and Dry Red Chillies.

5. Fluff the rice with a fork and set aside.

6. On medium heat (dial #5), heat a wok type pot.  Add oil.  Add mustard seeds, saute until they splutter.

7. Add the hing, turmeric powder and dry red chillies.  Saute for 20 seconds or so. 

8. Add the curry leaves and green chillies.  Careful... there will be lots of noise and seeds flying.  Saute for 20 seconds or so.

 9. Add the diced onion and potato.  Saute for 5 minutes.  The onion and potato will slightly brown. 

10. In the meantime, heat a pan on medium and dry roast the peanuts.  This will take about 10 minutes, stir in between.  Keep a close eye.  

11. Back to the onion and potato.  After 5 minutes, add the red chili powder and salt.  Stir.  

12. Lower the heat to dial #3.  Cover with a lid and allow this mixture to cook for 15 minutes, or until the pototo is edible and soft.  Stir in between.  

13. Check on the peanuts, this is what you want.  

14. Check on the onion and potato mixture, this is the look you want.  Make sure the potato is edible.  

15. Add the peanuts to the mixture and combine.  

16. Add the poha.   

17. Combine and salt generously.  

18. Top with lemon juice.  I used the juice of 1 lemon, you can use less if you'd like.  

19. Garnish with coriander.  Combine and serve hot.


  1. Hi, I didn't know how to contact you so I left a comment here. I like to invite you to, a food & wine social network, where you can share photos, videos and a link to your own blog.

  2. hello! first time to ur blog!.Like ur clicks a lot!. Poha is my personal fav!. I like this way of making it than the kind we make it at home (South indian ) .

  3. Hi Nandini, Thanks so much... hope you enjoy it!

  4. you're awesome! definitely subbing your blog. i had a bit of trouble figuring out some of the spices but i see a lot of them are common but you've listed the indian names. : )

  5. hi thanks for the recipe..looks really good.i would like to know if i add carrot and peas when do i add it?thanks

  6. @Anonymous, add the peas/carrots after step 14 and before step 15.
    Once they soften and release a little water.. and hopefully evaporates, go ahead with step 15 and continue. Hope this helps!

  7. whenever I made aloo poha, it always used to come out disastrous. But today I tried your recipe for breakfast and it was a hit!! thanks soo much for the illustrations. keep posting such good recipes.


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