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This flattened rice is a local speciality in both Madhya Pradesh and Maharashtra states. It's generally eaten for breakfast. I asked the chef at the Riverwood Lodge in Pench to show me how to prepare this dish.


  • 250 g poha
  • 2 tbsp ghee
  • 1 tsp mustard seeds
  • Handful of fresh curry leaves
  • 1 small brown onion finely sliced
  • 1 tsp turmeric ground
  • 1 potato peeled, finely sliced
  • 1/2 tsp salt
  • 1 tsp sugar or palm sugar
  • Handful of garden peas
  • Handful of peanuts
  • 1 green chilli finely sliced
  • Handful of coriander leaves
  • 1 lime


  • Soak the poha in cold water for a few minutes until they easily squash between your fingers. Drain.
  • In a deep frying pan, heat the ghee until hot then add the mustard seeds, curry leaves then
  • cook the onion till soft. Add the turmeric and potato slices.
  • Add the salt and sugar, the peas, peanuts, chilli.
  • Add the coriander leaves and juice of the lime.