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Poha is a very traditional Gujarati breakfast, usually served with a spiced chai. It is a flattened rice that is easily absorbs liquid.

Makes 3 cups


2 cups poha (flattened rice)

1 cup chopped pattypan squash (see note)

1 cup chopped boiled potatoes (see note)

1/3 cup olive oil

Pinch of asafoetida

1 teaspoon black mustard seeds

1 cup diced onion

1/2 teaspoon sea salt

1/2 teaspoon ground turmeric

1 tablespoon serrano purée (or chopped serrano)

1 tablespoon ginger purée (or grated ginger)

1/2 cup ribboned cilantro

1/3 cup whole peanuts

1/3 cup fresh grated coconut

Juice of half a lemon 


Rinse the poha in cold water using a strainer. Soak for just 1 minute, drain water. Let poha sit in strainer for 5 to 10 minutes. The rice will puff a bit and have a “cooked” consistency.

Heat the oil in a wok or karahi and pop the asafoetida and mustard seeds. Immediately add the onion and squash then lower the heat to medium, cover & let sweat for 5 to 8 minutes.

Add the potatoes, salt, turmeric, serrano, and ginger purée. Stir to combine.

Move quickly on this step to ensure the poha does not clump. Add the poha and stir to combine. Add a bit of water if you notice clumping.

Remove from heat, add the cilantro, peanuts, coconut, and lemon juice and serve.


notes & variations

  • Use 2 cups of any vegetable you have on hand.