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A protein-packed twist on a classic Indian breakfast! Fluffy flattened rice is tossed with savory spices, sautéed onions, and soft scrambled eggs for a hearty and delicious one-pot meal that's ready in under 30 minutes.
For 2 servings
Prepare the Poha (5-10 minutes)
Make the Tempering (Tadka) (2 minutes)
Sauté Onions and Cook Eggs (5-6 minutes)
A protein-packed twist on a classic Indian breakfast! Fluffy flattened rice is tossed with savory spices, sautéed onions, and soft scrambled eggs for a hearty and delicious one-pot meal that's ready in under 30 minutes.
This indian recipe takes 25 minutes to prepare and yields 2 servings. At 642.1 calories per serving with 19.4g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Combine and Finish (3-4 minutes)
Garnish and Serve
Sauté 1/4 cup of green peas or finely diced potatoes along with the onions for a more wholesome meal, similar to Kanda Batata Poha.
Replace the eggs with 150g of crumbled firm tofu. Sauté the tofu with a pinch of black salt (kala namak) for an 'eggy' flavor before adding the poha.
Add 1/4 teaspoon of red chilli powder along with the turmeric powder for extra heat.
Garnish with freshly grated coconut or pomegranate arils for a different texture and a touch of sweetness.
The addition of three eggs significantly boosts the protein content, which is essential for muscle repair, satiety, and maintaining stable energy levels throughout the morning.
Poha is a complex carbohydrate that is easy to digest. It provides a steady release of energy, making it an ideal breakfast to kickstart your day without causing a sudden spike in blood sugar levels.
Flattened rice is known to be a good source of iron. The addition of lemon juice, which is high in Vitamin C, helps in the better absorption of iron from the poha.
Poha is made from rice, making this dish naturally gluten-free and a great option for individuals with celiac disease or gluten sensitivity.
Yes, Egg Poha is a healthy and balanced meal. The poha provides carbohydrates for energy and is a good source of iron. The eggs add high-quality protein, making it a filling and nutritious breakfast that can keep you full for longer.
One serving of Egg Poha (approximately 1.5 cups or 280g) contains around 350-450 calories, depending on the amount of oil and optional garnishes like peanuts and sev used.
Mushy poha is usually caused by over-washing or soaking the flattened rice. It's crucial to only rinse it briefly under running water until just softened, then let it drain and rest completely. Using thin poha instead of thick (jad) poha can also cause it to become mushy.
Absolutely! To make it vegan, simply replace the eggs with crumbled firm tofu. Sauté the tofu scramble with the onions and a pinch of black salt (kala namak) for an authentic eggy flavor before adding the poha.
Poha is best served fresh as it can become dry upon reheating. However, you can do the prep work (chopping onions, chillies, coriander) in advance to save time. If you must reheat, sprinkle a little water over it and microwave for a minute or gently heat in a pan.
This recipe goes great with these complete meals
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