Aloo Poha

Sneha: even though my parents are both South Indian, my mom grew up in Northern India and so a lot of my love for North Indian food comes from growing up eating her delicious food. This might be one of the top 3 favorite brunches of mine (my top is always sabudana khichdi). There are several variations across Northern India, a lot of recipes use peanuts or additional vegetables like green peas and maybe more veggies make it healthier but there’s something truly comforting about just having it in its OG form – carbs in all its glory! 

Typically served with a hot cup of chai, this brunch has been calling to me as the weather has dipped. The best way to serve it is garnished with PLENTY of desiccated coconut, chopped cilantro and a squeeze of lemon. My mouth is watering as I type this – and hope yours will be too once you try it!

Tips & Tricks

  • You want a medium to thick poha to make sure it holds up to the potatoes – you should be able to find it at your local Indian store
  • If you choose to add peanuts or veggies, add them in beginning before you add the potatoes 

Recipe Information

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: 3-4 servings


  • 1 cup thick poha 
  • 2 jalapeños  
  • 1 potato diced 
  • 1 onion diced 
  • Turmeric and salt 
  • Chopped cilantro, lemon juice and dessicated coconut for garnish


  1. Wash and drain poha in water and keep aside covered 
  2. Sauté onions, jalapeños and turmeric/salt in oil until soft ~5-7 minutes 
  3. Add potatoes and cook on medium heat uncovered until half-way cooked ~10 min- add oil as needed to keep potatoes from sticking to the pan 
  4. Once halfway cooked, cover and cook over medium heat stirring every few minutes for an additional 10 min 
  5. Add drained poha and cook uncovered for ~5 min until combined 
  6. To serve garnish with cilantro, coconut and lemon juice