Anda Pohe
A protein-packed twist on the classic Maharashtrian breakfast! Fluffy flattened rice is tossed with savory spices, onions, and fluffy scrambled eggs for a hearty and delicious meal that comes together in minutes.
For 4 servings
6 steps. 15 minutes total.
- 1
Prepare the Poha: Place the thick poha in a large colander
- a.Rinse under cool running water for 30-40 seconds, moving your fingers through it gently. Ensure all water is drained completely. Add 1 tsp of salt and the sugar, toss gently with a fork, and set aside for 10 minutes to soften.
- 2
Sauté Aromatics: Heat oil in a wide pan or kadai over medium heat
- a.Once hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the cumin seeds and curry leaves, and sauté for another 30 seconds until fragrant.
- 3
Cook Onions: Add the finely chopped onions and green chilies to the pan
- a.Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
- 4
Scramble the Eggs: Push the onion mixture to one side of the pan
- a.Crack the eggs into the empty space. Sprinkle the remaining 0.25 tsp of salt over the eggs. Scramble with a spatula for 2-3 minutes until they are about 80% cooked but still soft. Gently mix the scrambled eggs with the onion mixture.
- 5
Combine and Finish: Add the turmeric powder and mix well for 20 seconds
- a.Add the softened poha to the pan. Gently toss everything together with a light hand, ensuring the poha flakes don't break. Cook for 2-3 minutes until the poha is heated through and evenly colored yellow.
- 6
Garnish and Serve: Turn off the heat
- a.Squeeze fresh lemon juice all over the poha. Garnish with chopped coriander leaves and roasted peanuts (if using). Give it one final gentle mix and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick poha (jad pohe) only. Thin poha will turn mushy and is not suitable for this recipe.
- 2Do not soak the poha in water. A quick rinse is all that's needed to soften it.
- 3Fluff the poha with a fork after rinsing and after adding it to the pan to keep the flakes separate and light.
- 4For a richer flavor, you can use ghee instead of vegetable oil.
- 5Ensure the eggs are slightly soft when you mix them with the onions, as they will cook further with the poha.
- 6Serve immediately for the best texture. Poha can become dry if left to sit for too long.
Adapt it for your goals.
Vegetable Anda Pohe
Add 1/2 cup of mixed vegetables like green peas, finely chopped carrots, and bell peppers along with the onions for added nutrition and color.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/4 teaspoon of red chili powder along with the turmeric for extra heat.
Crunchy ToppingCrunchy Topping
Garnish with a generous amount of fine sev (crispy chickpea flour noodles) just before serving for a delightful crunch.
Why this is on our healthy list.
Excellent Source of Protein
The addition of four eggs makes this dish a protein powerhouse. Protein is essential for muscle repair, growth, and keeping you feeling full and satisfied for longer.
Provides Sustained Energy
Poha is a good source of healthy carbohydrates, which are the body's primary fuel source. It provides a quick yet sustained energy boost, making it an ideal breakfast to start your day.
Rich in Iron
Flattened rice is known to be a good source of iron. Regular consumption can help in preventing iron deficiency and maintaining healthy hemoglobin levels.
Easy to Digest
Poha is light on the stomach and acts as a probiotic. It is gentle on the digestive system, making it a suitable meal for any time of the day without causing bloating.
Frequently asked questions
A single serving of Anda Pohe (approximately 1.5 cups or 200g) contains around 350-400 calories, depending on the amount of oil and peanuts used. It's a balanced meal with carbohydrates, protein, and fats.