Poha – Puffed Rice


  • 1 cup thick pohe (Indian flattened rice)
  • 3 tablespoons vegetable oil
  • 1 tablespoon black mustard seed
  • 1-2 ripe Serrano chili, thinly sliced, depending on how spicy you like it
  • 3-4 curry leaves
  • 3/4 cup cup diced onion
  • 1 medium potato quartered and sliced
  • 1 inch piece of fresh ginger, grated
  • 3/4 teaspoon kosher salt
  • 1 teaspoon turmeric
  • Juice of 1/2 lime
  • Cilantro
  • Grated coconut (fresh or frozen)


  1. Put the pohe in a colander, wash with water and drain. Let sit until fairly tender but not falling apart, about 15-30 minutes. Drain in a sieve, pressing lightly to remove excess water. Reserve.
  2. Put the oil in a large skillet or pan over medium-high heat. When the oil is shimmering, mustard seeds. When they start to  pop add the onion and ginger and fry until the onion begins to soften, about 3-5 minutes.
  3. Add the  potatoes and saute til they start to soften. Add salt and turmeric. Add a few tablespoon of water and cover to cook the potatoes through.
  4. Stir in the drained pohe. Cook, stir gently. Reduce heat and cover for about 10 minutes.
  5. Squeeze in the lime juice. Taste and adjust seasoning.

  6. Serve hot, garnished with cilantro and fresh coconut