Poha is Maharashtrian at heart — but like the best things in life, it has travelled far and made itself at home everywhere. Including Baba's kitchen, where it shows up on those mornings when rice and dal feel too familiar. This is his version and mine — with coconut flakes and tomato that I can't do without now.
"Every dish has your own uniqueness. Feel free to experiment with some flavors."
— Baba's Saying
Ingredients
1 cup flattened rice (poha)
A handful of peanuts (mumphali)
2 tbsp roasted coconut flakes
1 small tomato, chopped
1 small onion, chopped
Small piece of ginger, finely chopped
2 green chillies
Mustard seeds
Curry leaves
½ tsp turmeric
Salt & sugar to taste
Fresh coriander
Lemon juice (optional)
White oil or ghee
Method
- Wash the poha gently and drain all the water. While still damp, mix in salt and a pinch of sugar directly into the flakes — this seasons them from the inside. Set aside to soften.
- Dry roast the peanuts separately in a pan until golden and slightly blistered. Keep aside — these go back in at the end for crunch.
- Heat white oil or ghee in a pan. Add mustard seeds and let them splutter. Add curry leaves, chopped ginger, and green chillies. Baba likes a good hit of ginger in the tempering, so don't be shy.
- Add the chopped onion and cook until translucent. Add the chopped tomato and cook for 2 minutes until slightly soft but still holding shape.
- Add turmeric and stir through. Add the softened poha and mix gently — don't overwork it or it'll turn mushy.
- Add the roasted coconut flakes and fold in. Taste for salt and adjust if needed.
- Turn off the heat. Add the roasted peanuts, scatter fresh coriander, and serve immediately.
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My TwistTwo additions that make this mine — roasted coconut flakes for subtle sweetness and texture, and chopped tomato for tang. If you skip the tomato, a squeeze of lemon juice at the end does the same job beautifully.
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Baba's Bonus TipBaba has made this with leftover rice from the previous night instead of poha — and it tastes amazing. Same tempering, same process, just swap the poha for cold cooked rice. A brilliant way to use up leftovers.
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A Note on This RecipePoha is originally from Maharashtra but has found its way into kitchens across India — including Bengali homes like ours. You can cook it in white oil for a lighter flavour or ghee for richness. Add cashews along with the peanuts if you like. This dish is yours to make your own — as Baba says.
