A simple & easy Indian breakfast recipe that’s a game changer! Enjoy the flavor of fresh coriander & coconut in this delicious & nourishing Cilantro Poha that can be made under 15 minutes!
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What is Poha?
Poha is rice that has been parboiled, rolled, flattened and then dried to produce flakes. The reason why rice is parboiled before flattening is that when it becomes Poha, it can be consumed with very little or no cooking. It is also known as Rice Flakes, Flattened rice or Beaten Rice and is a very popular Indian staple.
Where can I find Poha?
While most Indian grocery stores like Patel Brothers carry Poha, it is also easily available on Amazon
.
You must remember that there are two kinds of Poha – thick and thin. The kind you buy depends on the recipe you want to make.
- The thin Poha
is normally used to make Chiwda like this one. It’s a dry snack similar to trail mixes. - The thick Poha is what we use to make snacks like this recipe.
is normally used to make Chiwda like 
is what we use to make snacks like this recipe.There is another variety called Red Poha
which is made from red rice and is considered an even more healthier option. You can replace this in any recipe that calls for Poha.
Poha is a popular snack across India.
In Indian cuisine, Poha is consumed very often in the form of a nutritious breakfast or snack. If in West India, there is Kanda (Onion) Poha or Dadpe Pohe (a no-cook recipe). In the South Indian region, we make Puli Aval Upma or even use it to make this dessert called Aval Kesari/Pudding.
Personally, I am a huge fan of the traditional Kanda Poha! This Maharashtrian (native to the state of Maharashtra) style Poha is one of the most popular breakfast recipes in our household. In fact, we love it so much that we even sometimes have it for lunch or dinner. I learnt this recipe from the lady who lived next door when I was a teenager. I still follow all her instructions and tips to make the best poha!
Tip – My mom used to (and now I) add a handful of poha to Idli Batter to make the idlis more soft and fluffy.
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Is Poha good for you? Oh Yes!
- It contains healthy carbs and provides energy to the body to carry out its daily functions.
- It is also light on the stomach and can be easily digested.
- Good probiotic food.
- Rich in fiber.
- Low calorie snack
Different Poha Recipe
While there are many kinds of Poha recipes available, I urge you to try this Indian Cilantro Poha recipe. It truly is something different that will keep you satiated and content. Plus it is low fat, can be made in just 15 minutes, is vegan and gluten free. Do give this delicious Indian breakfast recipe a try!
Main ingredients to make this Poha.
- Thick Poha
- Grated coconut – Can also use freshly shredded or desiccated coconut.
- Curry Leaves – Fresh leaves are preferred. Can instead use Curry leaves powder if available. Both are available at Indian grocery stores.
- Green chillies or Jalapenos
- Fresh Cilantro or Coriander leaves
- Green peas (known as Matar or Mutter in Hindi) – Can use fresh, frozen or canned.
- Jaggery Powder
- Fresh Lemon or lemon juice
– Can also use freshly shredded or 
.
– Fresh leaves are preferred. Can instead use 
if available. Both are available at Indian grocery stores.
How to prepare Cilantro Poha recipe
Cooking Poha is very simple. Here is what you need to do first. Add dry Poha
(flattened rice) to a strainer
. Rinse it under running water (at room temperature) until it turns soft. This should take about 30 – 45 seconds. Keep the strainer (with the Poha) aside for now.
Transfer coconut, cilantro, green chillies, jaggery powder and lemon juice to a blender
jar and grind to a smooth paste. Add 1-2 tbsp of water if required. Set it aside for now.
- Heat olive oil in a pan. Add mustard seeds and once they begin to crackle or splutter, it means that the oil is hot. Add cumin seeds, curry leaves and urad dal (lentils) to the pan. Saute till the lentils turn light brown.
- Add green peas and continue to saute for 2 minutes.
- Add the prepared paste to the pan and saute for another 3 minutes.
- Lastly add the rinsed Poha along with required salt. Give it all a good mix so that the masala coats the Poha well. After a minute, take the pan off the flame.
in a 
. Add 
and once they begin to crackle or splutter, it means that the oil is hot. Add 
, curry leaves and 
(lentils) to the pan. Saute till the lentils turn light brown.Cilantro Poha is ready. It is that quick and easy to make it! The perfect Indian breakfast or snack for busy mornings or to curb sudden cravings.
Serving suggestions
Serve as is, immediately. This becomes a little dry if not consumed immediately. Although, you can heat it up again and eat it. But it tastes the best when eaten fresh. You can garnish some sev
or roasted peanuts 
on top for an extra crunch and flavor. Because of the jaggery, lemon juice, coconut and fresh cilantro, this Indian breakfast gets a unique and balanced taste, making it a delicious and filling snack. You can eat it without any accompaniment.
However, you can serve this dish for breakfast along with a glass of Peach Raspberry Smoothie or Chickoo Banana Milkshake. You can also serve it as an evening snack along with your Tea and some Kara Boondi or Kurmura Chiwda on the side.
This can be consumed by kids and is also a great after school snack. It also is a great idea to make this snack for unexpected guests because it’s incredibly easy-to-prepare in just 15 minutes and of course tasty!
Tips to make the best Cilantro Poha recipe
- Do not soak the Poha in water. Always just rinse it under running water for 30 seconds and keep it aside. This will ensure that the Poha doesn’t become lumpy. It should hold its shape.
- Prep the Poha and prepare the cilantro paste before starting the cooking process.
- Use any other form of sugar instead of jaggery if needed.
- Skip adding curry leaves if it’s not found where you live.
- Use any kind of unsweetened coconut for this recipe.
- You don’t need to cook Poha for long. 1-2 minutes is enough.
- Squeeze some more lemon juice on top when you serve for that extra zing.
Some additional tips
- Add 10-12 mint leaves along with cilantro while grinding to give this dish a refreshing flavor.
- Add peanuts to the oil along with cumin seeds or use them as garnish. They add a nice crunch.
- Along with green peas, you can also add green Bell Peppers and potatoes in this recipe to make it more tasty.
If you’ve tried this Cilantro Poha or any other recipe on the blog please let me know. I welcome your comments, star ratings, tweaks and suggestions.
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Ingredients
- 2 cups Poha Thick
To make a paste
- 1/3 cup coconut Grated
- 1 cup Fresh Cilantro leaves
- 1 Jalapeno finely chopped
- 1 tsp Jaggery Powder
- 1 tbsp lemon juice
To make Poha
- 1 tsp olive oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 5-6 curry Leaves Fresh
- 1 tbsp urad dal
- 1/3 cup Green peas
- Salt
Instructions
- Add dry Poha (flattened rice) to a strainer. Rinse it under running water (at room temperature) until it turns soft. This should take about 30 - 45 seconds. Keep the stainer (with the poha) aside for now.
To make the paste
- Transfer coconut, cilantro, green chillies/jalapeno, jaggery powder and lemon juice to a blender jar and grind to a smooth paste. Add 1-2 tbsp of water if required. Set it aside for now.
To make Poha
- Heat olive oil in a pan. Add mustard seeds and once they begin to crackle or splutter, it means that the oil is hot. Add cumin seeds, curry leaves and urad dal (lentils) to the pan. Saute till the lentils turn light brown.
- Add green peas and continue to saute for 2 minutes.
- Add the prepared paste to the pan and saute for another 3 minutes.
- Lastly add the rinsed Poha along with required salt. Give it all a good mix so that the masala coats the Poha well. After a minute, take the pan off the flame.
- Cilantro Poha is ready.
Notes
- Do not soak the Poha in water. Always just rinse it under running water for 30 seconds and keep it aside. This will ensure that they don't become lumpy. It should hold its shape.
- Prep the Poha and prepare the cilantro paste before starting the cooking process.
- Use any other form of sugar instead of jaggery if needed.
- Skip adding curry leaves if its not found where you live.
- Use any kind of unsweetened coconut for this recipe.
- You don't need to cook Poha for long. 1-2 minutes is enough.
- Squeeze some more lemon juice on top when you serve for that extra zing.
- Add 10-12 mint leaves along with cilantro while grinding to give this dish a refreshing flavor.
- Add peanuts to the oil along with cumin seeds or use them as garnish. They add a nice crunch.
- Along with green peas, you can also add green Bell Peppers and potatoes in this recipe to make it more tasty.
- Serve as is, immediately. This becomes a little dry if not consumed immediately. Although, you can heat it up again and eat it. But it tastes the best when eaten fresh.
- You can garnish some sev or roasted peanuts on top for an extra crunch and flavor.
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Loved the tips about soaking the poha as also good to know the differences in different varieties of poha ! Will definitely try this one ; normally make the traditional poha , this looks interesting 😎
Thank you so much. Do try it..its really yum and super easy to make.