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A hearty twist on the classic Maharashtrian breakfast. Fluffy flattened rice cooked with tender potatoes, aromatic spices, and topped with a perfectly fried egg. A protein-packed, delicious start to your day, ready in under 30 minutes.
For 4 servings
Place the poha in a large strainer. Rinse under cold running water for about 30 seconds, gently tossing with your fingers, until it softens. Do not over-soak. Set aside in the strainer to drain completely.
Heat 2.5 tablespoons of oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter. Immediately add the cumin seeds and curry leaves, and sauté for 30 seconds until fragrant.
Add the chopped onion and green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.
Add the diced potatoes and turmeric powder. Mix well to coat the potatoes. Cover the pan, reduce the heat to low, and cook for 6-8 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
Add the drained poha, salt, sugar, and roasted peanuts to the pan. Gently toss everything together until well combined, being careful not to break the poha flakes.
Cover the pan again and let the poha steam on low heat for 2-3 minutes. This step allows the poha to absorb all the flavors and become fluffy.
Turn off the heat. Squeeze the lemon juice over the poha and add the chopped coriander leaves. Fluff gently with a fork to mix.
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A hearty twist on the classic Maharashtrian breakfast. Fluffy flattened rice cooked with tender potatoes, aromatic spices, and topped with a perfectly fried egg. A protein-packed, delicious start to your day, ready in under 30 minutes.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 441.82 calories per serving with 13.16g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
In a separate non-stick pan, heat the remaining 0.5 tablespoon of oil over medium heat. Crack the eggs into the pan and fry them to your liking (sunny-side up is recommended). Season with a pinch of salt and black pepper.
To serve, divide the aloo poha among four plates. Top each portion with a fried egg and serve immediately.
Add 1/2 cup of mixed vegetables like green peas, diced carrots, and bell peppers along with the potatoes for extra nutrition and color.
Add 1/4 to 1/2 teaspoon of red chili powder along with the turmeric powder for an extra kick of heat.
Simply omit the fried egg. To boost the protein, you can add crumbled tofu or edamame towards the end of cooking.
For a classic garnish, sprinkle a generous amount of crispy nylon sev over the poha just before serving for added texture.
The addition of a fried egg and peanuts significantly boosts the protein content, which is essential for muscle repair, growth, and overall body function.
The complex carbohydrates from poha and potatoes provide a steady release of energy, making this an excellent breakfast or brunch to keep you full and energized for hours.
Poha is a good source of iron. Consuming it with a source of Vitamin C like lemon juice enhances iron absorption, helping to prevent anemia and boost hemoglobin levels.
Poha is naturally gluten-free, making it a great option for those with gluten sensitivity. It is also light on the stomach and easy to digest.
One serving of Aloo Poha with Fried Egg contains approximately 350-400 calories, depending on the size of the potatoes and the amount of oil used. It's a balanced meal with carbohydrates, protein, and fats.
Yes, it is a relatively healthy and balanced meal. Poha is a good source of carbohydrates and iron, potatoes provide energy, and the egg adds high-quality protein. It's also gluten-free. To make it healthier, use minimal oil.
Absolutely. To make it vegan, just omit the fried egg. The base Aloo Poha is already vegan. You can add crumbled tofu or extra peanuts to increase the protein content.
It is crucial to use thick poha, also known as 'jada poha' or 'mote pohe'. Thin poha is very delicate and will turn into a paste when rinsed and cooked.
Mushy poha is usually caused by over-soaking or over-rinsing. Rinse the poha in a strainer under running water for just 30-40 seconds until it's soft, then let it drain completely. Do not soak it in a bowl of water.
Poha is best served fresh and hot. While you can refrigerate leftovers for a day, it tends to become dry. When reheating, sprinkle a little water over it and microwave or steam it to restore some moisture.