Ever thought poha could get a flavor makeover?
Kick-start your day with this vibrant Tomato Poha—flattened rice tossed in a tangy tomato masala, brightened by fresh curry leaves and crunchy peanuts. It’s ready in under 30 minutes, making it the perfect fuss‑free breakfast or tiffin treat.
Follow along, and let’s get cooking!
🌿 Vegan Swap: Skip the ghee and use a high‑smoke neutral oil instead—still deliciously glossy and dairy‑free.
First, rinse your poha under cool water until it’s pliable but not soggy; drain and set aside. In a wide pan, heat oil and roast peanuts until golden—set those aside for later crunch. In the same pan, temper urad dal, chana dal, mustard and cumin seeds, and a pinch of asafoetida until they pop.
Toss in finely chopped onion, green chilies, ginger, and curry leaves—sauté until the onion turns translucent. Now, pour in your fresh tomato puree, and let it simmer for about three minutes. Sprinkle turmeric and red chili powder, stirring until the masala releases oil at the edges and moisture evaporates.
Season with salt, then gently fold in the drained poha, stirring until each flake is coated in the rich tomato masala. After 3–4 minutes, when the poha has absorbed all the sauciness, fold in your roasted peanuts, chopped coriander, and a final drizzle of ghee if you like that glossy finish.
💡 Pro Tip: Rinse the poha gently—it should soften without turning mushy. A quick, light rinse under running water is all you need.
Spoon hot Tomato Poha onto a plate or into bowls, garnish with extra coriander and a lemon wedge. Serve immediately so the peanuts stay crunchy.
Double or triple the recipe in a large skillet. Keep on “warm” in your oven at 100 °C and let guests help themselves to bowls of tangy, colorful poha.
Ready to transform your flattened rice routine? Whip up this Tomato Poha, and let me know how bright and flavorful your mornings get!
This Tomato Poha is a quick, comforting, and flavorful breakfast dish made with flattened rice, a tangy tomato masala, and crunchy roasted peanuts. It's light yet filling, comes together in under 30 minutes, and is perfect for busy mornings or packing into a lunchbox. The blend of spices, curry leaves, and fresh coriander adds a burst of South Indian flavor, while the poha stays soft and fluffy. Whether you’re craving a warm breakfast or need a tiffin-friendly recipe, this one is simple, satisfying, and sure to become a regular in your kitchen.
Wash poha under running water until soft; drain thoroughly and set aside.
Heat oil in a pan, add peanuts and roast until golden. Remove and set aside.
Stir in turmeric and chilli powder; cook until moisture evaporates and the oil starts to separate.
Once poha absorbs the flavors (3–4 minutes), stir in roasted peanuts, coriander, and ghee (if using).Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
