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Sweet Potato 'n Peanut Poha

This breakfast dish is a best-seller at the many stalls that pop up along neighborhood walk routes to serve early morning "exercise enthusiasts" in Gujarat, India! Served with cha, it is also a popular treat on railway journeys and a staple for Sunday family picnics.

Makes 4 servings


  • 2 cup poha (flattened rice/rice flakes)

  • 1 medium sweet potato (or potato)

  • 1 medium onion

  • 2 ripe medium tomatoes (preferably roma)

  • 4 tbsp peanuts (or cashews)

  • 1 green chili

  • 2-inch ginger

  • 10 curry leaves

  • 2 tbsp oil

  • 1 tsp turmeric powder

  • 1 tsp red chili powder

  • 1 tsp asafoetida

  • 1 tsp mustard seeds

  • 1 tsp cumin seeds

  • 2 tbsp cumin-coriander powder

  • 2 tbsp lemon fresh lemon juice

  • A few springs of cilantro

  • (optional) 2 tbsp shredded or chips coconut

  • (optional) sultana raisins

  • Salt to taste


  1. In a colander, rinse poha in cold water. Drain and let it sit for 10 minutes.

  2. Finely chop the onion, tomatoes, chili, and ginger. Peel and cut the sweet potato into small pieces.

  3. In a pan, heat the oil. Add mustard seeds and cumin seeds. Let them crackle! Add asafoetida and curry leaves. Add ginger and chili.

  4. To the pan, add onions and sweet potato. Add a pinch of salt. Gently stir. Cover and let it cook for 4 minutes.

  5. Add peanuts, tomatoes, turmeric, chili powder, poha, and additional salt. Optionally add raisins.

  6. Cover and cook on low for 2 minutes.

  7. Before serving, add lemon juice, chopped cilantro, and optionally coconut.

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