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  • Writer's pictureCheyenne

Aloo Poha


2 tbsp oil

1 tsp mustard seeds

½ tsp asafoetida

6-8 curry leaves

1 potato, peeled and chopped

1 onion, finely chopped

1 small tomato, finely chopped

¼ cup peas

1 tsp salt, or per taste

1 tsp coriander powder

1 tsp turmeric powder

½ tsp red chili powder

1 ½ cup thick poha

½ lime, juiced

2 tbsp cilantro


  1. Heat oil over medium heat. Once hot, add in mustard seeds, asafoetida, and curry leaves. Sauté for just 30 seconds. Mix in the potato. Cover and cook until the potato is just getting tender, but not all the way cooked!

  2. Add in the onion and let cook for about 2 minutes before adding your tomato and peas. Cover and cook until tomatoes are mushy, and potatoes are fully cooked, about 3-5 minutes

  3. Once cooked, add in all your spices, salt, coriander, turmeric, and red chili powder. Adjust any spices according to your taste

  4. Make sure to rinse your poha well. At this stage add it to your pan and mix until everything is well combined. Drizzle in the lime juice and garnish with cilantro. Mix well. Turn heat down to low. Cover and allow to cook for 5 minutes

  5. Serve with your favorite toppings. We love finely chopped onion soaked in lime juice and salt, peanuts, and bhujia!

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