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A classic Goan breakfast of fried flattened rice, tossed with onions, coconut, and a hint of sweetness. This quick and easy snack is crispy, savory, and ready in just 20 minutes, perfect for a light meal.
Prepare the Poha: Place the thick poha in a large colander. Rinse it under cold running water for about 30-45 seconds, moving your fingers through it gently. Do not soak. Shake the colander well to drain all excess water. Let it rest for 5-10 minutes. The poha will absorb the residual moisture and become soft and fluffy.
Prepare the Tempering (Tadka): Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds. Immediately add the asafoetida, curry leaves, and slit green chilies. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
Sauté Onions: Add the finely chopped onion to the pan. Sauté, stirring occasionally, for about 3-4 minutes until the onions become soft, translucent, and slightly pink. Do not let them brown.
Combine Ingredients: Add the turmeric powder and sauté for 20 seconds. Now, add the softened poha, salt, and sugar to the pan. Using a light hand, gently toss and mix everything until the poha is evenly coated with the spices and has a uniform yellow color. Cook for 2-3 minutes, stirring gently, until the poha is heated through.
Garnish and Serve: Turn off the heat. Add the freshly grated coconut, chopped coriander leaves, and a squeeze of fresh lemon juice. Give it one final, gentle mix. Serve the Talalele Phovu immediately while it's hot and fresh.
A classic Goan breakfast of fried flattened rice, tossed with onions, coconut, and a hint of sweetness. This quick and easy snack is crispy, savory, and ready in just 20 minutes, perfect for a light meal.
This goan recipe takes 20 minutes to prepare and yields 4 servings. At 316.09 calories per serving with 4.37g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Add a handful of roasted peanuts or cashews along with the onions for extra crunch and protein.
Add 1/4 cup of finely chopped carrots, bell peppers, or green peas along with the onions to make it more nutritious.
Increase the number of green chilies or add 1/4 teaspoon of red chili powder along with the turmeric for extra heat.
To make a Jain version, simply omit the onions. You can add a small, finely chopped raw banana for texture.
Poha is rich in healthy carbohydrates, providing a quick and sustained source of energy to start your day without causing a sudden spike in blood sugar.
Flattened rice is a light and easily digestible food. The process of making poha involves parboiling, which can make it a source of probiotics, promoting a healthy gut.
The manufacturing process of poha involves passing it through iron rollers, which fortifies it with iron. Squeezing lemon juice on top helps in the absorption of this iron.
Ingredients like turmeric, curry leaves, and coriander are loaded with antioxidants that help fight free radicals and reduce inflammation in the body.
Talalele Phovu is a traditional Goan breakfast or snack dish. 'Talalele' means fried, and 'Phovu' means flattened rice (poha). It's a quick stir-fry of poha with a tempering of mustard seeds, onions, and curry leaves, finished with fresh coconut and lemon juice.
Poha becomes mushy for two main reasons: using thin poha instead of thick poha, or over-soaking/over-washing it. Rinse it just until it's soft and drain all the water immediately to prevent it from getting soggy.
They are very similar, with Kanda Poha being the Maharashtrian version. The primary difference is that Goan Talalele Phovu often has a more pronounced use of fresh grated coconut and a distinct sweet and tangy flavor profile.
Talalele Phovu is best enjoyed fresh and hot. If you must make it ahead, store it in an airtight container. To reheat, sprinkle a little water over it and microwave for a minute or gently warm it in a pan. The texture might be slightly drier than when fresh.
Yes, it is a relatively healthy breakfast option. Poha is light on the stomach, gluten-free, and a good source of carbohydrates for energy. The use of fresh vegetables and minimal oil makes it a balanced meal.
One serving (approximately 1 cup or 110g) of Talalele Phovu contains around 200-250 calories, depending on the amount of oil and coconut used. It's a light yet filling option for breakfast.
This recipe goes great with these complete meals
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