Loading...
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
Prepare the Poha: Place the thick poha in a colander. 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.
Make the Tempering (Tadka): Heat oil in a wide pan or kadai over medium heat. 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.
Sauté Onions: Add the finely chopped onions to the pan. Sauté for 4-5 minutes, stirring occasionally, until they become soft and translucent.
Scramble the Eggs: Push the sautéed onions to one side of the pan. 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.
Combine and Steam: Add the prepared poha to the pan. 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.
Garnish and Serve: Turn off the heat. Drizzle the fresh lemon juice over the poha and garnish with chopped coriander leaves. Give it one final gentle mix and serve hot immediately.
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
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.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 362.78 calories per serving with 10.77g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Add 1/2 cup of finely chopped vegetables like carrots, peas, and bell peppers along with the onions for extra nutrition and color.
Add 1/4 tsp of red chili powder along with the turmeric for an extra kick of heat.
Add one small, finely diced boiled potato with the onions for a more filling dish, similar to Kanda Batata Poha with an egg twist.
Top with sev (crispy gram flour noodles) or freshly grated coconut just before serving for added texture and flavor.
The addition of four eggs makes this dish a protein powerhouse, essential for muscle repair, satiety, and providing sustained energy throughout the morning.
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.
Made from flattened rice, poha is naturally gluten-free, making this a safe and delicious option for individuals with celiac disease or gluten sensitivity.
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.
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.
Yes, Anda Poha is a healthy and well-rounded dish. The poha provides carbohydrates for energy, while the eggs offer high-quality protein. It's also light on the stomach and easy to digest, making it an excellent breakfast or brunch option.
Poha becomes mushy if it's over-rinsed, soaked for too long, or if you use the thin variety. Use thick poha and rinse it just until it's soft (30-45 seconds), then drain it completely in a colander.
Absolutely! To make classic Kanda Poha, simply skip step 4 (scrambling the eggs). The rest of the recipe remains the same. You can add roasted peanuts or boiled potatoes for extra substance.
Yes, adding vegetables is a great way to boost the nutritional value. You can add finely chopped carrots, bell peppers, green peas, or corn. Sauté them along with the onions until they are tender.
Store leftover Anda Poha in an airtight container in the refrigerator for up to 1 day. To reheat, sprinkle a little water over it and microwave for 1-2 minutes or gently heat in a pan on the stovetop until warm. Poha is best enjoyed fresh as it can become dry upon reheating.