Anda Poha
A protein-packed twist on the classic Maharashtrian breakfast! Soft, fluffy poha is tossed with savory spices, sautéed onions, and fluffy scrambled eggs for a hearty and delicious meal that's ready in minutes.
For 4 servings
6 steps. 15 minutes total.
- 1
Prepare the Poha: Place the thick poha in a colander
- a.Rinse it under cool running water for about 30-45 seconds, moving your fingers through it gently. The poha should be soft but not broken. Drain all water completely and let it rest for 5-10 minutes. Add 1 tsp salt, sugar, and turmeric powder to the damp poha and toss gently with a fork to mix. Set aside.
- 2
Make the Tempering (Tadka): Heat oil in a wide pan or kadai over medium heat
- a.Once the oil is hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Immediately add the cumin seeds, curry leaves, and chopped green chilies. Sauté for another 30 seconds until fragrant.
- 3
Sauté Onions: Add the finely chopped onions to the pan
- a.Sauté for 4-5 minutes, stirring occasionally, until they become soft and translucent.
- 4
Scramble the Eggs: Push the sautéed onions to one side of the pan
- a.Crack the 4 eggs into the empty space. Sprinkle the remaining 0.5 tsp of salt over the eggs. Scramble them with a spatula until they are cooked but still soft, about 2-3 minutes. Gently mix the scrambled eggs with the onion mixture.
- 5
Combine and Steam: Add the prepared poha to the pan
- a.Gently toss everything together until the poha is evenly coated with the egg and spice mixture. Be careful not to mash the poha flakes. Cover the pan with a lid and cook on low heat for 2-3 minutes. This step steams the poha, making it soft and allowing it to absorb the flavors.
- 6
Garnish and Serve: Turn off the heat
- a.Drizzle the fresh lemon juice over the poha and garnish with chopped coriander leaves. Give it one final gentle mix and serve hot immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use thick poha (Jada Poha). Thin poha will turn into a paste when rinsed.
- 2The key to fluffy poha is to rinse it quickly and drain it completely. Do not soak it in water.
- 3Use a wide pan or kadai to give the ingredients enough space to cook evenly without clumping.
- 4Fluff the poha with a fork after adding it to the pan to keep the flakes separate.
- 5For a crunchy texture, add 1/4 cup of roasted peanuts along with the onions.
- 6Serve Anda Poha immediately, as it can become dry if left to sit for a long time.
Adapt it for your goals.
Vegetable Anda Poha
Add 1/2 cup of finely chopped vegetables like carrots, peas, and bell peppers along with the onions for extra nutrition and color.
Spicier VersionSpicier Version
Add 1/4 tsp of red chili powder along with the turmeric for an extra kick of heat.
With PotatoesWith Potatoes
Add one small, finely diced boiled potato with the onions for a more filling dish, similar to Kanda Batata Poha with an egg twist.
Garnish VariationGarnish Variation
Top with sev (crispy gram flour noodles) or freshly grated coconut just before serving for added texture and flavor.
Why this is on our healthy list.
Excellent Source of Protein
The addition of four eggs makes this dish a protein powerhouse, essential for muscle repair, satiety, and providing sustained energy throughout the morning.
Provides Steady Energy
Poha is a complex carbohydrate that is easy to digest and provides a steady release of energy, preventing sudden sugar spikes and keeping you full for longer.
Naturally Gluten-Free
Made from flattened rice, poha is naturally gluten-free, making this a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Rich in Iron
Poha is a good source of iron. The addition of lemon juice helps in the absorption of this iron, which is crucial for maintaining healthy hemoglobin levels and preventing anemia.
Frequently asked questions
One serving of Anda Poha (approximately 1.5 cups or 210g) contains around 350-400 calories, depending on the amount of oil used. It's a balanced meal with carbohydrates, protein, and fats.