Indian · Breakfast & brunch

Vegetable poha

Name: Vegetable poha
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups thick poha; 2 tablespoons neutral oil; 1/3 cup raw peanuts; 1 teaspoon mustard seeds; 10 curry leaves; 1 small yellow onion, diced; 1 green chile, minced; 1/2 cup frozen peas; 1/2 teaspoon turmeric; 3/4 teaspoon kosher salt; 1 teaspoon granulated sugar; 2 tablespoons lemon juice; 1/4 cup chopped cilantro

Fluffy flattened rice with mustard, curry leaves, peanuts, peas, turmeric, lemon, and fresh cilantro.

About 35 minTotal

About 30 minActive

$Cost

EasyDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

3 cups thick poha
2 tablespoons neutral oil
1/3 cup raw peanuts
1 teaspoon mustard seeds
10 curry leaves
1 small yellow onion, diced
1 green chile, minced
1/2 cup frozen peas
1/2 teaspoon turmeric
3/4 teaspoon kosher salt
1 teaspoon granulated sugar
2 tablespoons lemon juice
1/4 cup chopped cilantro

Instructions

Put poha in a sieve, rinse briefly under cool water, and drain 5 minutes. A flake pressed between fingers should bend without dissolving.
. Fry peanuts until crisp and browned; remove. Crackle mustard seeds, then add curry leaves carefully.
Add onion and chile and cook until translucent. Add peas, turmeric, salt, and sugar; cook until peas are hot.
Fold in drained poha gently. Cover and steam over low heat 3 to 4 minutes, sprinkling in a tablespoon of water only if dry.
Remove from heat, fold in lemon, peanuts, and cilantro, and serve while the flakes remain separate.