I’ve been making (and devouring) some version of this dish since I was fifteen. It was first introduced to me by a lovely Gujarati lady who used to care for my grandmother. Among all the things she cooked for us, this was the one that stuck — Poha.

Traditionally, Poha is eaten for breakfast, but honestly, I could have it any time of day. For me, it’s the ultimate bowl of comfort: spicy, tangy, moreish — everything I love in one plate. The combination of curry leaves, mustard seeds, ginger, and green chilli is divine; it perfumes the kitchen is seconds.

The only slightly tricky ingredient to find can be flaked rice, which you’ll find in Indian supermarkets (or online, obv). It comes in a bag the size of a small pillow and is wonderfully clever — dehydrated rice that doesn’t need cooking like the usual kind. Just give it a quick rinse under water, and it magically softens and puffs up, ready to soak up all the flavour.

Everything else is easy to find these days — even curry leaves are popping up in big supermarkets. The accompaniments, though, are non-negotiable. Choose them generously and with joy: I swear by boiled eggs, peanuts, coriander, lemon, and yogurt — they bring crunch, tang, and that creamy freshness that makes the whole thing sing.

Ingredients

• 80g flaked rice
• 1 tbsp oil
• 1 tsp black mustard seeds
• 10 curry leaves
• 2 small potatoes, cubed and air-fried for 20 mins
• 2–3 boiled eggs, halved or quartered
• 80g sweetcorn
• 1 tbsp finely minced ginger
• 2–3 green chillies, finely chopped
• 1 tsp turmeric
• ½ onion, finely chopped
• 80g salted peanuts
• Handful of coriander, chopped
• ½ lemon, squeezed
• 1 tsp salt (or to taste)

Method

1. Prep first:
   Cube and air-fry the potatoes for 20 minutes. Boil the eggs, peel, and slice into halves or quarters. Set both aside for later.
2. Wake up the rice:
   While your pan heats on medium, place the flaked rice in a sieve and rinse it under running water for about 30 seconds. Let it sit to one side — it’ll plump up beautifully.
3. Build the flavor base:
   Add oil to the hot pan, then toss in the mustard seeds and curry leaves. Let them pop and sizzle (the best sound!). Next, add the onion, ginger, and chillies, and fry until fragrant and slightly golden.
4. Bring it together:
   Stir in the sweetcorn, turmeric, salt, and those crispy little potato cubes. Let it all mingle for about 5 minutes.
5. Add the poha:
   Check your rice — if it looks dry, give it another quick rinse. Once plump, add it to the pan and gently toss until every flake is coated in golden spice. Keep it on a high heat for about 5 minutes to warm through.
6. Finish strong:
   Add lemon juice, coriander, and peanuts. Fold everything together until steaming, fragrant, and irresistible.

Serve with extra lemon on the side, a dollop of Greek yogurt, and your boiled eggs arranged on top. Then… tuck in!