Jowar Poha

Poha is a classic breakfast eaten across large parts of central and western India. Traditionally made with flattened rice flakes, it is usually cooked with onions, green chillies, and peanuts. Regional variations ensure that it tastes just a little bit different if you try it in say, Indore, Pune, or Ahmedabad. This millet version, which replaces the rice with jowar flakes, is just as satisfying. Finish it with some sev, yogurt, and a squeeze of lime for a filling summer meal.
Coriander leaves (finely chopped) to garnish
Lime (sliced) to serve
Cooking oil 1-2 tablespoons
Salt to taste
Turmeric powder ½ teaspoon
Curry leaves 8-10
Green chillies (finely chopped) 1-2
Onion (small, finely diced) 1
Peanuts ½ cup
Jowar poha (sorghum flakes) 1 cup

One kadhai or wok,  a large strainer, a chopping board, a mixing spoon, a fork


Thoroughly rinse the jowar poha under running water. Drain the water, then let the poha sit in the strainer until all the water runs out.



In a pan or kadhai, heat the oil over medium high heat. Add peanuts to the hot oil and sauté until golden brown. Remove from the pan and set aside in a small bowl.


Add more oil to the pan if required, then add the green chillies and onion to the pan. Sauté the onions until they turn transparent. Add the curry leaves to the pan, and continue cooking until they turn fragrant.


Lower the heat, then add in the salt, turmeric powder, and peanuts. Stir well.


Add the washed and drained jowar poha to the pan and gently stir all the ingredients together.



Cover the pan with a lid and cook the poha on low heat for two to three minutes, until the flakes soften, and all the flavours combine well.


Uncover the pan, and use a spoon or fork to fluff up the jowar poha. Taste for salt, and add a pinch more if required.


Garnish with fresh coriander leaves, and turn off the  flame. Let the poha rest for a minute, then serve with a slice of lime.



  • If the jowar flakes are hard to the touch or dense in texture, use lukewarm water to soften them while rinsing.
  • Once all the ingredients are mixed well, do not cook the poha for too long. Turn off the flame within a few minutes.


Try a Maharashtrian variation where the raw poha flakes are mixed with onion, fried garlic, tomatoes, sev, and a spicy curry called tarri is poured over this mixture.

Tejaswi is a driven sociology graduate who, along with her mother, co-founded a brand called Relic Treat using millets as its backbone. Their business is focused on producing wholesome millet flours, nourishing dry snacks, and delectable fresh millet-based meals with the goal of promoting both sustainable agriculture and good eating.

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