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Vegetable Poha (Beaten Flat Rice With Assorted Vegetables)

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“Poha is made in the states of Gujarat and Rajasthan in India. However, most of North India eats Poha now. It is known for its ZERO calories and is an excellent breakfast option for the health conscious. I have been making different versions of this dish for many years now. It's best to use thick Poha or flat rice for this dish. Thin Poha tends to get soggy and becomes tasteless. I hope you enjoy this dish as much as I do!”

Ingredients Nutrition

  • 1 12 cups thick poha (cleaned, washed in a sieve and soaked in a dish with 3-4 tbsp of water for at least 15-20 mins befor)
  • 12 cup onion, chopped finely
  • 12 cup boiled potato, chopped finely
  • 14 cup mixed vegetables (baby peas, sweet corn, finely chopped carrots, capsicum)
  • 2 -3 green chilies, chopped finely
  • 2 tablespoons peanuts (broken in small pieces and skin removed)
  • 1 teaspoon mustard seeds
  • 3 curry leaves (washed and dried)
  • 14 teaspoon turmeric powder
  • 1 teaspoon salt (to taste)
  • 1 tablespoon lime juice (to taste)
  • 12 teaspoon garam masala
  • oil (for cooking, you can also use Ghee which adds a distinct flavor to this dish making it more aromatic)
  • fresh coriander leaves, chopped finely (to garnish)


  1. Wash and soak Poha as described above. Set aside.
  2. Heat oil in a pan.
  3. Add mustard seeds. Allow to splutter.
  4. Add curry leaves. Swirl around to prevent leaves from burning.
  5. Immediately add the peanuts.
  6. Fry the peanut until light golden brown, be careful that nuts don't burn.
  7. Add chopped onions. Fry onions till transparent/light brown.
  8. Add potatoes and mix vegetables and a pinch of salt.
  9. Cover pan and cook vegetables on medium heat for about 2-3 mins, stirring
  10. in between after a minute to allow vegetables to cook evenly.
  11. While veggies are cooking, check on the poha. It should have absorbed all the water and swollen up.
  12. Loosen any poha lumps and add remaining salt, sugar and enough turmeric powder to the rice. Mix with hands. The rice should look light golden now.
  13. Set aside.
  14. Check on veggies. They should be soft and tender by now.
  15. Sprinkle remaining turmeric powder on the veggies. Mix well.
  16. Add the poha to the pan. Stir to mix properly. Heat for about a couple of minutes or so on medium heat allowing Poha to absorb the flavors of the veggies and spices.
  17. Sprinkle garam masala. Turn off heat. Cover lid and let stand for 2-3 minutes.
  18. Remove lid, thoroughly mix the garam masala by stirring lightly, being careful not to break the poha.
  19. Check seasoning. Turn into serving dish. Add the lime juice and mix well.
  20. Garnish with fresh coriander leaves and serve hot.
  21. Note: If the Poha in the pan looks thick or uncooked, sprinkle some water and cover the pan and cook on low heat for 5 more minutes.

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