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A protein-packed twist on the classic Maharashtrian breakfast! Fluffy flattened rice is tossed with savory spices, onions, and fluffy scrambled eggs for a hearty and delicious meal that comes together in minutes.
For 4 servings
Prepare the Poha: Place the thick poha in a large colander. Rinse under cool running water for 30-40 seconds, moving your fingers through it gently. Ensure all water is drained completely. Add 1 tsp of salt and the sugar, toss gently with a fork, and set aside for 10 minutes to soften.
Sauté Aromatics: Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds. Immediately add the cumin seeds and curry leaves, and sauté for another 30 seconds until fragrant.
Cook Onions: Add the finely chopped onions and green chilies to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
Scramble the Eggs: Push the onion mixture to one side of the pan. Crack the eggs into the empty space. Sprinkle the remaining 0.25 tsp of salt over the eggs. Scramble with a spatula for 2-3 minutes until they are about 80% cooked but still soft. Gently mix the scrambled eggs with the onion mixture.
Combine and Finish: Add the turmeric powder and mix well for 20 seconds. Add the softened poha to the pan. Gently toss everything together with a light hand, ensuring the poha flakes don't break. Cook for 2-3 minutes until the poha is heated through and evenly colored yellow.
Garnish and Serve: Turn off the heat. Squeeze fresh lemon juice all over the poha. Garnish with chopped coriander leaves and roasted peanuts (if using). Give it one final gentle mix and serve immediately.
This recipe goes great with these complete meals
A protein-packed twist on the classic Maharashtrian breakfast! Fluffy flattened rice is tossed with savory spices, onions, and fluffy scrambled eggs for a hearty and delicious meal that comes together in minutes.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 385.2 calories per serving with 11.62g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Add 1/2 cup of mixed vegetables like green peas, finely chopped carrots, and bell peppers along with the onions for added nutrition and color.
Increase the number of green chilies or add 1/4 teaspoon of red chili powder along with the turmeric for extra heat.
Garnish with a generous amount of fine sev (crispy chickpea flour noodles) just before serving for a delightful crunch.
The addition of four eggs makes this dish a protein powerhouse. Protein is essential for muscle repair, growth, and keeping you feeling full and satisfied for longer.
Poha is a good source of healthy carbohydrates, which are the body's primary fuel source. It provides a quick yet sustained energy boost, making it an ideal breakfast to start your day.
Flattened rice is known to be a good source of iron. Regular consumption can help in preventing iron deficiency and maintaining healthy hemoglobin levels.
Poha is light on the stomach and acts as a probiotic. It is gentle on the digestive system, making it a suitable meal for any time of the day without causing bloating.
A single serving of Anda Pohe (approximately 1.5 cups or 200g) contains around 350-400 calories, depending on the amount of oil and peanuts used. It's a balanced meal with carbohydrates, protein, and fats.
Yes, Anda Pohe is a healthy and well-rounded breakfast. The poha provides carbohydrates for energy, while the eggs offer high-quality protein. It's also light on the stomach and easy to digest.
It is crucial to use 'thick' or 'jad' poha for this recipe. Thin or medium varieties will absorb too much water, become sticky, and break down into a mushy paste during cooking.
To prevent mushy poha, rinse it quickly in a colander and drain completely; do not soak it. To prevent it from being dry, ensure you let it rest for 10 minutes after rinsing to absorb residual moisture, and don't overcook it in the pan.
Absolutely! To make classic 'Kanda Pohe' (Onion Poha), simply skip Step 4 (scrambling the eggs). The rest of the recipe remains the same. You can also add potatoes to make 'Kanda Batata Pohe'.
Yes, this recipe is very versatile. You can add finely chopped carrots, bell peppers, boiled potatoes, or green peas along with the onions to make it more nutritious and flavorful.
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