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  • Writer's pictureCheyenne

Aloo Poha


1 tbsp oil

1 tsp mustard seeds

1 tsp cumin seeds

Pinch of hing

½ onion, finely chopped

1 green chili, finely chopped

1 tsp ginger paste

1 tsp turmeric

1 potato, par-boiled and cubed small

1 tomato, finely chopped

1 tsp coriander powder

1 tsp red chili powder

2 cups poha**

2 tbsp peanuts

Juice from ½ lime

Salt, to taste

2 tbsp cilantro, chopped


  1. Heat oil over medium heat once hot, add mustard seeds, cumin seeds, and hing

  2. Add onion and green chili. Once cooked halfway add ginger paste and continue cooking

  3. When onion is translucent, add turmeric and potato

  4. Cover and allow to cook until potatoes are fully cooked. About 5 minutes

  5. Add tomatoes and stir. Again, cover and allow to cook until tomatoes are soft, about 3 minutes

  6. While tomatoes are cooking, soak poha in water for 5 minutes

  7. Once tomatoes are soft, add coriander and red chili powder. Stir

  8. Drain water from poha and add to the pan. Stir well to incorporate

  9. Sprinkle in the peanuts, lime juice, and salt

  10. Decrease the heat to low. Cover pan and allow to cook 5 minutes

  11. Garnish with cilantro

  12. Tastes great topped with finely chopped onion, bhujia, and extra lime juice

  13. Best served with chai!

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