Aloo Poha

Aloo poha is a great favourite in our household, and gets cooked often for breakfast, sometimes even for lunch and dinner. I have grown up on aloo poha, but the OH got introduced to it only on one of his trips to Ahmedabad after marriage. It was love at first bite for the OH. 🙂

There are a lot of variations in cooking aloo poha, as many as there are households in India. I love the way it is traditionally made in Gujarat, the way we learnt to make it from some of our neighbours, and that is how I make it till date.

Here is the recipe that I use:

Ingredients (for 2 people):

About 2 glasses of beaten rice (poha) – I use the Bhagyalakshmi brand; other brands have not given satisfactory results.

Salt to taste

Sugar to taste

Lemon juice to taste

Turmeric powder to taste

2 green chillies (finely chopped)

A small bunch of fresh coriander leaves (finely chopped)

2 teaspoons oil

A pinch of asafoetida

1 teaspoon cumin (jeera)

1 teaspoon mustard

2 medium-sized potatoes (peeled and chopped into small cubes)

1 medium-sized tomato – finely chopped (optional)

1 medium-sized onion – finely chopped (optional)


1. Heat in the oil in a pan, and add the mustard seeds. Once they splutter, add the cumin. After it turns brown, add the chopped potatoes to the pan, with a little salt, turmeric powder and sugar. Add a bit of water, cover the pan, and cook the potatoes till they get soft.

2. While the potatoes are cooking, run some cold water through the poha and wash it. Do not soak it, just wash it. Let the excess water drain out by placing the wet poha in a colander.

3. When the excess water from the poha has drained out, add salt, sugar and turmeric powder to taste to it. Mix well with your hands, but not too much, otherwise the poha will turn soggy.

4. The potatoes would have been cooked by now. Reduce the flame on the gas, and add the poha to the pan. Add the green chillies and lemon juice and mix well for about 2 minutes, till everything is nicely incorporated. Check and adjust spices or sugar if required.

5. Add the chopped onions and tomatoes (if using) and mix well. Cook for about 2-3 more minutes.

6. Take off heat. Garnish the poha with finely chopped coriander leaves and serve hot.

Note: Sometimes, I also add some pomegranate seeds and omapudi (sev) on the poha. That tastes yummylicious, too!

How do you make this dish?

32 thoughts on “Aloo Poha

  1. I love the gujarati version of aloo poha. Can gorge on it everyday, that mad I am about it. I dislike the way it is made at my in-laws. They include chana dal and coconut scrapings, without groundnuts 😦

    When I make it, adding aloo is optional. But I never do away with adding roasted groundnuts.

    Sigh, I wish I have poha right now 😀


  2. I did not have had much of Poha either, till I patched up with my college friend in this apartment 🙂 He is from Madhya Pradesh and apparently, people there are in love with it. Turns out, that love is communicable 🙂

    If there is less of aaloo in there, I would love the Poha too- not that I do not like aaloo but I am on this stupid weight-loss-program which bans anything and everything that is delicious 😦

    Gujju style ? Sugar and salt, both at the same time 🙂 My brother is studying in Ahmedabad and he told me quite a bit about this 😀

    This is one useful post for the bachelors :)) Thank you Ma’m !


  3. Ah, the Poha! Now I could write an entire post on it 🙂 It is one dish that has seen so many transformations at various stages in my life 🙂
    We have poha for breakfast at least twice a week now 🙂


  4. TGND,

    This is a dear bfast at home esp. on weekends when we wake up at 10 or 11 😛
    But to be very honest, I added aloo one day to poha only because I had only one small onion in the basket. and it turned out so well that we always add aloo. I was basking in the glory of having invented something until I read your post -facepalm-
    But but, i add onion and tomato firt and add the already boiled aloo later 🙂
    I like the cup – it looks classy! 🙂


    1. @Kismi

      Yipee! You are the only one who commented on the cup. 😀 It is a plate, actually, that has been passed on through generations in our family. I love the design. 🙂

      Aloo poha is a traditional breakfast in North India. 🙂 I am going to hog on it a few days later. 😀

      LOL @ thinking you invented aloo poha


  5. i got introduced to poha when i was in b’lore almost my everyday breakfast used to be avalakki uppitu.. i.e poha.. so got really bored of it.. but adding potato seems to make it interesting..


    1. @Ashreyamom

      There are so many different ways of making poha. The South Indian version commonly uses green chillies and salt, or salt and pepper. In North India, poha is mostly cooked with aloo, as far as I know. 🙂

      Try this one out sometime. It is quite easy to make. 🙂


  6. I am a Poha lover too. I don’t add asafoetida but add raw groundnuts (fry them along with onion for a minute) and Curry leaves too.

    I agree the sev and pomogrante seeds take poha to another level 😀


    1. @My Era

      I make a South Indian version of poha, too, in which I add red chilli powder, a bit of jaggery and curry leaves. I don’t add onions to that, though.

      Sev and pomegranate seeds in aloo poha – super yummy! 😀


  7. I used to like Poha but now kind of just feel ok about it. You see my Hubby is from MP and poha is a staple diet there. He can survive on it for the whole day. The prob is they make this dry version whereas I like the one with tomoato and all.
    Liked ur version too 🙂


    1. @Techie2Mom

      I add the tomatoes as well as the lemon juice. 🙂 Love that extra zing that it gives the dish. 🙂

      Oh, yes, I love it with sev too. And a sprinkle of chaat masala on top. 🙂 Totally Ahmedabadi, that – Gujarati rather!


  8. I love Poha and so does I have figured out a faster way to cook the potatoes, I just put boiled aloos instead of the raw ones..I think the poha tastes better that ways..and oh I put the onions first along with the potatoes so that they get cooked as well


    1. @R’s Mom

      Oh, my mom uses boiled potatoes, too. 🙂

      I like the taste of raw onions in poha, so I add them at the end. Used to eating poha at roadside stalls in Ahmedabad with loads of raw onion sprinkled on top. 🙂


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