Poha is one of the famous Indian breakfast recipes. This poha recipe is a very easy, quick and satisfying recipe which you can make for your breakfast. The version I am sharing today has No-onion and No-Garlic. This no-onion garlic poha version is our family favourite recipe.
Poha is a versatile recipe because You can find a lot of variations in this recipe. Indori poha and Kanda poha are two famous Poha recipe versions where Indori poha is a famous version of Indore, MP and Kanda poha is a famous version of Maharashtra. If you love 30 minutes recipes then try onion sambar and bun maska.
Ingredients required to make Poha
For the poha recipe, You will require flattened rice (known as poha), oil, mustard seeds, cumin and peanuts for tempering. For the seasoning, I have used turmeric powder, salt, sugar and lemon juice. I have added a small amount of green peas too but This is completely optional. I always sprinkle some “namkin mixture” on the top. Adding “namkin mixture” on the top of poha enhances the taste of it. In this poha recipe, I have used boondi and sev as my namkin mixture.
Reasons to love this recipe,
- very very easy to make
- no onion no garlic recipe
- 10 min recipe
- minimal ingredients required
- made with just 10 ingredients
- ingredients are easily available ( check out the notes below)
How to make poha (no onion no garlic)
Poha
Equipment
- nonstick pan
- spatula
Ingredients
- 4 cups poha (flattened rice)
- 2 tablespoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin
- 2-3 curry leaves, optional
- ½ cup peanuts, check notes
- ½ teaspoon turmeric powder
- salt to taste
- 1 tablespoon sugar, adjust to your taste
- 1 teaspoon lemon juice
- ¼ cup green peas
- corinader, for garnishing
- ½ cup Namkin mixture (I used sev+boondi)
- 1 teaspoon green chilli paste
Instructions
- Take a strainer first and transfer poha in that.
- Rinse poha in running water.make sure that you do not rinse it too much or else it breaks and gets mushy.4 cups poha (flattened rice)
- While rinsing, the poha absorbs enough water and it becomes soft. The poha must become soft but remain intact, whole and separate. This is the reason to use thick variety poha here. Pro tip-If the poha does not become soft, sprinkle few drops of water on the poha in the strainer till they get softened.
- Heat oil in a pan.2 tablespoon oil
- Add mustard seeds and cumin.½ teaspoon mustard seeds, ¼ teaspoon cumin
- When they crackle, Add peanuts and curry leaves.2-3 curry leaves, ½ cup peanuts
- Quickly stir it.
- Add soaked poha into the pan.
- Add salt, turmeric powder,green chili paste, sugar and mix evreything well.½ teaspoon turmeric powder, salt to taste, 1 tablespoon sugar, 1 teaspoon green chilli paste
- Also add Green peas and mix.¼ cup green peas
- cook everything for 2 to 3 mins on medium flame.
- Garnish with coriander.corinader
- Add lemon juice and namkin on the top.1 teaspoon lemon juice, ½ cup Namkin mixture (I used sev+boondi)
- Serve hot.
Notes
- If you have Peanut Allergy then you can completely avoid peanuts in this recipe. Always ask your doctor before trying.
Priya – this sounds wonderful! I am on a no-garlic and no-raw onion diet and this is perfect. Do you have a section on no-garlic recipes? Or do you have several you can recommend? We love Indian food so much!
Aww if you love indian food then you will love this. We have a dedicated “no onion no garlic” section on the blog.
What a beautiful picture, and what a delicious recipe! Your spicing sounds wonderful as usual 🙂
Thank you dear 🙂
Hiya Priya! Love that action shot. Your delicious meals that are made with staple pantry ingredients like this one are going to be a huge hit in our house. Love the spice combination and ease of recipe.
Thanks a lot dear 🙂
I will try this at home.
thank you 🙂