Recipe: Pauwa/ Poha with Potato and Peanuts


I made this recipe for my daughter once and she said, omg, that is just like in India! I had this for breakfast every morning. She loves the aroma as it cooks. Me too.

Poha is steamed and rolled/flattened rice – make sure that you get this and not puffed rice. Poha comes in different thicknesses  – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There are also poha types made from red rice and brown rice. For this dish, it is important that you use medium if you can. If you can only find fine poha, it wont need soaking – rinsing will be enough to soften it sufficiently. Treat it gently. Thick and Dagdi poha will need more soaking.

Are you looking for other Poha dishes? Try Kanda Poha (with Onions), Kolache Poha, and Poha with Banana, Honey and Coconut.

Browse all of our other Poha recipes and all of our Indian recipes. Our Indian Essentials are here. All of our Snacks are here. Or simply explore our very easy Mid Spring recipes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. Feel free to browse vegetarian recipes from that blog in our Retro Recipes series.

Poha with Potatoes and Peanuts

Pauwa/ Poha with Potato and Peanuts

The yummiest Indian breakfast dish that you can make any time of the day. Tim and Shaun made this at their Ayurvedic cooking class. Thanks guys – I love it!

1 onion 1 potato 1 or 2 green chillies
1 tspn black mustard seeds 1 tspn cumin seeds a handful of curry leaves
1 lime 1 tspn sugar 1 tspn sea salt
2 cm piece of ginger 2 cups Poha (rolled, flattened rice) 2 Tblspn ghee
1 small bunch fresh coriander leaves 0.5 cup shredded coconut 0.5 cup roasted unsalted peanuts (optional)
Juice of half a lime

Wash the poha and then drain. Pour 1 cup water over it and let it sit for 15 minutes. Boil the potato and chop into small cubes. Loosen and break up any lumps in the poha with your fingers. It should be soft and fluffy.  

Chop the onion into medium sized pieces. Heat ghee in a wok or large frying pan and sauté the onion until translucent. Add the potato, cumin and mustard seeds, heating until they crackle. Then add the ginger, chillies, sugar, curry leaves and rice. Wet the mixture with a little water and make sure that it does not dry up totally. Cover and steam for a few minutes. Squeeze fresh lime juice over the mixture and garnish with fresh coriander leaves.

Serve with fresh brewed coffee, with plenty of milk and rather sweet.


This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, A Life (Time) of Cooking. It appears here as part of the Retro Recipes series of recipes.