Gila Poha Recipe: Simple Ingredients, Exploding Flavors – The Maharashtrian Delight You Need to Try

Gila poha Recipe, a name that rolls off the tongue like a melody, promises a culinary adventure for your taste buds. This Maharashtrian dish, also known as spicy flattened rice, is a symphony of textures and flavors, a delightful dance between crunchy and soft, fiery and comforting. Forget bland breakfasts or uninspired snacks – gila poha is here to inject excitement into your meals with its vibrant personality.

Also Read: How to Make Ragi Puttu Indian Style with Jaggery

Unveiling the Gila Poha Recipe: Where Simplicity Meets Spice

The beauty of gila poha lies in its straightforwardness. No fancy ingredients, no complicated techniques – just the humble poha (flattened rice) transformed into a flavor fiesta with readily available spices and vegetables. It’s the perfect marriage of comfort food and culinary excitement, ideal for a quick breakfast, a satisfying snack, or even a light lunch.

gila poha recipe

Gila Poha Recipe

Gila poha Recipe, a name that rolls off the tongue like a melody, promises a culinary adventure for your taste buds. This Maharashtrian dish
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Indian
Servings 4 people


  • 1 Pan or wok
  • 1 Chopping board and knife
  • 1 Spoon
  • 1 Serving plate



    1 cup poha (flattened rice)

      1/2 cup chopped onion

        1/4 cup chopped green capsicum (bell pepper)

          1/4 cup chopped tomato

            1 green chili, chopped (optional)

              1/2 teaspoon ginger-garlic paste

                1/4 teaspoon turmeric powder

                  1/2 teaspoon red chili powder (adjust to your spice preference)

                    1/4 teaspoon coriander powder

                      1/8 teaspoon cumin seeds

                        1/4 cup chopped peanuts

                          1 tablespoon chopped coriander leaves

                            Salt to taste

                              Oil for cooking


                                Heating Up the Canvas: Heat oil in a pan or wok. Add the cumin seeds and let them crackle.

                                  Infusing the Aromas: Introduce the chopped onion and green capsicum. Sauté until softened and translucent.

                                    Adding the Color Palette: Toss in the chopped tomato and green chili (if using), and cook until the tomato begins to release its juices.

                                      The Spice Symphony: Now comes the magic – sprinkle in the ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Stir-fry for a minute, letting the spices awaken their aromas.

                                        The Hero Enters: Add the poha and gently mix it with the spiced masala. Ensure the poha is evenly coated.

                                          A Nutty Delight: Sprinkle in the chopped peanuts and cook for another minute, adding a delightful crunch.

                                            The Finishing Touches: Season with salt to taste and garnish with chopped coriander leaves.

                                              A Culinary Masterpiece Revealed: Your gila poha is ready to tantalize your taste buds! Serve it hot and enjoy the explosion of flavors in every bite.


                                                • Spice it Up (or Down): Adjust the amount of red chili powder to your preferred level of spiciness. For a milder version, omit the green chili or use less red chili powder.
                                                • Vegetable Symphony: Feel free to add other vegetables like carrots, peas, or potatoes for a more textural and nutritious experience.
                                                • Leftover Magic: Gila poha tastes even better the next day, as the flavors have time to meld further. Simply reheat it gently and enjoy!
                                                • Protein Party: Add a fried egg or some cooked chicken or tofu for a more substantial meal.
                                                • Coconut Craze: For a richer flavor, add a dollop of grated coconut after adding the poha.
                                                Keyword gila poha recipe

                                                Can I use cooked rice instead of poha?

                                                Technically, yes, but the texture will be quite different. Poha offers a lighter and crunchier experience compared to rice.

                                                How can I make a vegan version of this recipe?

                                                Simply omit the peanuts and use vegetable oil for cooking. You can also add other protein sources like tofu or lentils.

                                                Can I prepare gila poha ahead of time?

                                                You can prepare the masala mixture and keep it in the refrigerator for up to 2 days. However, it’s best to add the poha just before serving to retain its texture.

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