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A quick and savory Goan breakfast made with flattened rice, sautéed onions, and a generous amount of fresh coconut. This simple yet flavorful dish is a coastal classic, perfect for a light meal or snack.
For 4 servings
Prepare the Poha
Temper the Spices
Sauté Aromatics
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A quick and savory Goan breakfast made with flattened rice, sautéed onions, and a generous amount of fresh coconut. This simple yet flavorful dish is a coastal classic, perfect for a light meal or snack.
This goan recipe takes 20 minutes to prepare and yields 4 servings. At 284.99 calories per serving with 4.46g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Combine Ingredients
Garnish and Serve
Add 1/4 cup of finely chopped carrots, peas, or bell peppers along with the onions for extra nutrition and color.
For a crunchy texture, add 2-3 tablespoons of roasted peanuts at the end, just before garnishing.
Increase the number of green chilies to your preference or add 1/4 teaspoon of red chili powder along with the turmeric powder.
Poha is rich in healthy carbohydrates, providing a quick and sustained energy boost to start your day without feeling heavy.
As a light and probiotic-rich food (from the fermentation process of making poha), it is gentle on the stomach and promotes gut health, making it an excellent breakfast choice.
The generous amount of fresh coconut provides medium-chain triglycerides (MCTs), which are healthy fats that can support metabolism and provide readily available energy.
One serving of Goan Phova Bhutti contains approximately 240-260 calories, making it a light yet satisfying breakfast option. The exact count can vary based on the amount of oil and coconut used.
Yes, it is a relatively healthy dish. Poha is a good source of carbohydrates for energy and is easy to digest. The fresh coconut provides healthy fats. To maximize health benefits, use minimal oil and sugar.
While both are poha-based breakfast dishes, the key difference is the generous use of fresh grated coconut in Goan Phova Bhutti, a hallmark of Goan cuisine. Maharashtrian Kanda Poha focuses more on onions ('kanda') and often includes peanuts, whereas the Goan version is simpler, highlighting the coconut flavor.
This usually happens for two main reasons: using thin poha instead of thick poha, or over-soaking the poha. Always use 'jad' or thick poha. Rinse it in a colander just until wet, then let it drain completely without soaking it in a bowl of water.
Phova Bhutti is best served fresh and hot. If made ahead, it can become dry. You can do the prep work (chopping onions, grating coconut) in advance to save time in the morning.
Poha (flattened rice) is naturally gluten-free. However, commercial hing (asafoetida) often contains wheat flour. To ensure the dish is completely gluten-free, use a certified gluten-free hing.