Vegetable Poha
A classic Maharashtrian breakfast made with flattened rice, tender vegetables, and crunchy peanuts. This wholesome and flavorful dish comes together quickly for a perfect start to your day.
For 4 servings
Prepare the poha.
- Place the thick poha in a colander or large sieve.
- Rinse it under cold running water for about 30 seconds, moving it around with your fingers.
- Drain all the water completely. The poha should be moist but not soggy.
- Add sugar and salt to the poha, toss gently with a fork, and set aside.
TIPDo not soak the poha in water, as it will become mushy. A quick rinse is all it needs.Make the tempering.
- Heat oil in a wide pan or kadai over medium heat.
- Add the mustard seeds and let them splutter.
- Add the cumin seeds and let them sizzle for a few seconds.
- Add the raw peanuts and fry until they are golden and crunchy. Remove with a slotted spoon and set aside.
- To the same oil, add the chopped onions, slit green chilies, and curry leaves.
Cook the vegetables.
- Sauté the onions until they become soft and translucent.
- Add the diced potatoes and a pinch of salt. Cover and cook for 4-5 minutes until the potatoes are almost tender.
- Add the chopped carrots and green peas. Sauté for another 2-3 minutes.
- Add the turmeric powder and mix well.
TIPAdding a pinch of salt with the potatoes helps them cook faster.Combine everything.
Add the rinsed poha to the pan along with the fried peanuts. Gently mix everything together until the poha is evenly coated with the spices and turns yellow.
Steam the poha.
Cover the pan with a lid and cook on low heat for 2-3 minutes. This allows the poha to absorb the flavors and become soft and fluffy.
Garnish and serve.
Turn off the heat. Squeeze fresh lemon juice over the poha and sprinkle with chopped coriander leaves. Give it a final gentle mix.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use thick poha (jada poha) for this recipe. Thin poha will turn mushy when rinsed.
- 2Fluff the rinsed poha with a fork before adding it to the pan to prevent lumps.
- 3For extra crunch, you can add some sev (crispy chickpea noodles) on top before serving.
- 4Adjust the amount of green chilies to suit your spice preference.
- 5You can add other vegetables like bell peppers or corn for more variety.
Adapt it for your goals.
Jain
To make a Jain version, simply omit the onion and potato from the recipe. You can add raw banana cubes instead of potato.
veganVegan
This recipe is naturally vegan. Just ensure you are using vegetable oil instead of ghee.
high proteinHigh protein
Increase the amount of peanuts or add some cooked chickpeas or sprouted moong dal along with the vegetables for a protein boost.
kid friendlyKid friendly
Skip the green chilies to make it non-spicy for kids. You can also add a little tomato ketchup on the side for them to enjoy.
Why this is on our healthy list.
Good Source of Energy
Poha is rich in healthy carbohydrates, providing a steady supply of energy to kickstart your day.
Easy to Digest
As a light breakfast option, poha is gentle on the stomach and easy to digest, preventing bloating and heaviness.
Rich in Iron
Flattened rice is a good source of iron. Adding lemon juice helps in the absorption of this essential mineral.
Packed with Fiber
The addition of various vegetables increases the fiber content, which aids in digestion and helps maintain gut health.
Frequently asked questions
Yes, Vegetable Poha is considered a healthy and balanced breakfast. It's rich in carbohydrates for energy, low in fat, and easily digestible. The vegetables add essential vitamins, minerals, and fiber.