indianEasyeggetariangluten freedairy free

Anda Poha

Name: Anda Poha
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup poha (thick variety, rinsed and drained); 4 pcs egg (lightly beaten); 2 pcs onion (medium, finely chopped); 1 pcs potato (small, peeled and finely diced); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 2 tbsp peanuts; 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp salt; 0.5 tsp sugar; 1 tbsp lemon juice; 2 tbsp water (to soften the poha while cooking); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(38)

TASTE SCORE

8/10

Light yet satisfying, this everyday poha gets extra richness from eggs, soft onions, peanuts, and warm spices. It comes together quickly and makes a comforting Indian breakfast or simple evening bite.

PREP

10m

COOK

15m

SERVES

1 KATORI

380 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Rinse the poha and get the other ingredients ready.
1.Place the poha in a colander and rinse it quickly under water.
2.Let it drain for a few minutes until softened but not mushy.
3.Mix in the sugar and a small pinch from the measured salt.
4.Beat the eggs in a bowl and chop the onion, potato, green chili, ginger, and coriander leaves.
TIPRinse poha quickly and do not soak it, or it will turn pasty in the pan.
temper · ~3 min
Make the tempering.
1.Heat the oil in a wide pan over medium heat.
2.Add the mustard seeds and let them splutter.
3.Add the cumin seeds and curry leaves.
4.Stir in the peanuts and cook until lightly toasted.
saute · ~7 min
Cook the vegetables.
1.Add the onion and cook until soft and lightly golden.
2.Add the ginger and green chili and cook for 30 seconds.
3.Add the potato and cook until tender, stirring often.
4.Sprinkle in the turmeric powder and mix well.
TIPKeep the heat medium so the onions sweeten and the spices do not burn.
saute · ~2 min
Scramble the eggs.
Push the vegetables to one side of the pan. Pour in the beaten eggs and cook, stirring gently, until just set in soft curds. Mix them with the vegetables.
mix · ~4 min
Add the poha and finish the dish.
1.Add the softened poha to the pan and sprinkle in the remaining salt.
2.Drizzle in the water and toss gently so the poha stays fluffy.
3.Cook for 2 to 3 minutes until heated through.
4.Turn off the heat and mix in the lemon juice and coriander leaves.
TIPFold gently with a flat spoon so the poha keeps its light texture.
serve
Serve the anda poha hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick poha only; thin poha will break down once mixed with eggs and water.
2
After rinsing, rest the poha a few minutes so it softens evenly before hitting the pan.
3
Cook the potato quite small so it turns tender in time without over-browning the onions.
4
Toast the peanuts in the tempering until fragrant for better crunch against the soft poha.
5
Scramble the eggs only to soft curds; they will finish cooking when folded with the hot poha.
6
Add lemon juice only after switching off the heat so the dish keeps its fresh, bright finish.
7
If the poha seems dry while tossing, sprinkle a little water rather than pouring, to avoid clumping.