Maharashtrian Flattened Rice with Onions and Peanuts

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A beloved Maharashtrian breakfast and snack dish made by gently steaming tender flattened rice flakes with a sizzling tempering of mustard seeds, curry leaves, golden onions, and crunchy peanuts. The whole thing comes together in under half an hour, finishing with a fresh squeeze of lemon, coriander, and a scattering of grated coconut for brightness.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 45 gCarbs
• 4 gFiber
• 4 gSugar
• 8 gProtein
• 480 mgSodium
• 260 mgPotassium
• 45 mgCalcium
• 3 mgIron
• 12 mgVitamin C
• 8 mcgVitamin A

Ingredients

For the flattened rice

• 2 1/2 cups thick flattened rice (poha), about 250 g
• 1/2 tsp kosher salt
• 1/4 tsp ground turmeric
• 1 tbsp fresh lemon juice

For the tempering

• 2 tbsp peanut oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 8 to 10 fresh curry leaves
• 1/2 cup raw skinless peanuts, about 70 g
• 2 medium yellow onions, about 200 g, thinly sliced
• 2 to 3 fresh green chilies, slit lengthwise
• 1/2 tsp ground turmeric
• 1 tsp kosher salt, plus more to taste
• 1 tsp granulated sugar

For garnish

• 1/4 cup fresh coriander leaves, chopped
• 2 tbsp grated fresh coconut
• Lemon wedges, to serve

Directions

1. Place the flattened rice in a large colander and rinse under cool running water for 30 to 45 seconds, tossing gently with your fingers until just moistened; do not soak or the flakes will turn mushy. Spread on a tray, sprinkle with the salt and turmeric, toss to coat, and set aside for 10 minutes.
2. While the poha rests, heat the peanut oil in a wide heavy skillet over medium heat. Add the mustard seeds and let them pop, about 30 seconds, then stir in the cumin seeds and curry leaves and cook until fragrant, about 20 seconds.
3. Add the peanuts to the pan and sauté, stirring often, until deeply golden and crisp, 2 to 3 minutes. Scoop them out with a slotted spoon and reserve.
4. Add the sliced onions and green chilies to the same skillet. Cook, stirring frequently, until the onions soften and turn lightly golden, 5 to 7 minutes. Sprinkle in the turmeric, salt, and sugar and stir well.
5. Add the prepared poha to the skillet and gently fold it into the onions with a broad spatula, taking care not to break the flakes. Cook, stirring occasionally, until the rice is heated through and has absorbed the flavors, 3 to 4 minutes.
6. Splash in the lemon juice, scatter the reserved peanuts back over the top, and toss once more. Taste and adjust salt.
7. Remove from the heat, cover the pan, and let rest 2 minutes so the steam softens the flakes evenly.
8. Pile into a serving bowl, garnish with chopped coriander and grated coconut, and serve hot with lemon wedges and a cup of masala chai.

Cook’s Notes

• Choose thick (jada or papad) flattened rice; the thin variety dissolves into paste when rinsed and will not give you distinct fluffy flakes.
• Rinse the poha only briefly and drain immediately; over-soaking is the most common cause of a sticky, mushy texture.
• For a heartier meal, add 1 small peeled and diced potato to the skillet with the onions and cook until tender before adding the poha.
• Always remove the toasted peanuts from the pan so they stay crunchy against the soft rice.
• Add the final squeeze of lemon off the heat so the juice keeps its bright, fresh aroma.

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