By Shreya Sarpal
December 30, 2025
Nothing beats a bowl of hot poha on chilly mornings. Soft, fluffy flakes carry gentle turmeric warmth, mild heat from green chillies, and a bright citrus finish, making it a light yet comforting choice for slow New Year breakfasts.
2 cups thick poha 1 finely chopped onion 2 tbsp peanuts 1-2 finely chopped green chillies 8-10 curry leaves ½ tsp mustard seeds ¼ tsp turmeric powder 1½ tbsp oil Salt to taste 1 tbsp lemon juice 2 tbsp chopped coriander
Rinse the poha gently, drain well, rest it for 5 minutes until soft yet fluffy, then sprinkle salt and turmeric and fluff lightly.
Heat oil in a pan, crackle the mustard seeds, then add peanuts and roast until golden and crunchy.
Add curry leaves, green chillies, and onions, and sauté on low heat until the onions are soft and translucent.
Add the prepared poha and mix gently so every flake is evenly coated, then cover and steam for 2 minutes.
Switch off the heat, drizzle lemon juice, garnish with coriander, and serve warm.