Mumbai Morning Onion Poha
Fluffy flattened rice tossed with sizzling mustard seeds, curry leaves, crunchy peanuts, and sweet sauteed onions, finished with a bright squeeze of lime. This iconic Maharashtrian breakfast comes together in under 15 minutes and tastes like a warm hug from a Mumbai street stall.
Ingredients
- 2 cups thick poha (flattened rice)
- 2 medium onions, finely sliced
- 1/4 cup raw peanuts
- 1 teaspoon mustard seeds
+ 11 more ingredients
Instructions
Place the poha in a colander and rinse gently under cold running water for about 30 seconds. The flakes should soften but not turn mushy. Let them drain completely and set aside.
Sprinkle the turmeric, salt, and sugar over the drained poha. Toss gently with your fingers to coat evenly without breaking the flakes.
Heat oil in a wide pan or kadai over medium heat. Add the peanuts and fry until golden, about 2 minutes.
Add the mustard seeds and let them pop. Follow with cumin seeds, curry leaves, and green chilies. Let everything sizzle for 30 seconds.
Add the sliced onions and saute until they turn translucent and just starting to brown at the edges, about 3-4 minutes.
Lower the heat and add the seasoned poha. Fold everything together gently using a spatula, being careful not to mash the flakes.
Cover and let it warm through on low heat for 2 minutes.
Squeeze lime juice over the top and toss once more. Garnish with fresh cilantro, grated coconut, and a handful of sev.
Serve warm immediately — poha is best eaten fresh off the stove.
Nutrition Estimate
Per serving • Estimated by Blinner AI