Vegetable & Peanut Poha

Name: Vegetable & Peanut Poha
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 250 g poha (thick variety, flattened rice); 2 tbsp oil; 3 tbsp peanuts (raw, shelled); 1 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves (fresh); 2 pcs green chili (slit lengthwise); 2 pcs onion (medium, finely chopped); 1 pcs potato (medium, peeled and finely diced); 1 pcs carrot (small, finely diced); 0.5 pcs capsicum (small, finely diced); 1 pinch turmeric powder; 0.5 tsp salt; 0.5 tsp sugar; 1 tbsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (finely chopped, for garnish); 2 tbsp grated coconut (fresh, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A vibrant and nutty twist on classic poha, loaded with crunchy peanuts and colorful vegetables. This quick and wholesome breakfast or snack from Maharashtra comes together in just 15 minutes with fluffy flattened rice, a crisp tadka, and a squeeze of fresh lime.

PREP

10m

COOK

10m

SERVES

1 KATORI

400 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Rinse and soak the poha.
1.Place poha in a colander and rinse under running water for 30 seconds until just moistened.
2.Let drain completely, then sprinkle salt and sugar over the poha.
3.Gently mix and set aside to soften for 5 minutes.
TIPDon't oversoak — thick poha should be soft but not mushy. If using thin poha, a quick sprinkle of water is enough.
temper · ~5 min
Fry the peanuts and make the tadka.
1.Heat oil in a large pan over medium heat.
2.Add peanuts and fry until golden and crisp (2 minutes). Remove and set aside.
3.In the same oil, add mustard seeds and let them splutter (30 seconds).
4.Add cumin seeds and curry leaves, fry until fragrant (20 seconds).
5.Add slit green chilies and sauté for 10 seconds.
saute · ~10 min
Cook the vegetables.
1.Add chopped onions and sauté until translucent (3-4 minutes).
2.Add diced potato and cook until tender and lightly browned (4-5 minutes).
3.Add diced carrot and capsicum, cook until just softened but still crunchy (2 minutes).
4.Stir in turmeric powder and cook for 30 seconds.
TIPDice the potato very small so it cooks quickly alongside the other vegetables.
mix · ~3 min
Combine poha with the vegetable mixture.
1.Lower the heat to minimum.
2.Add the softened poha to the pan and gently toss everything together until well mixed.
3.Cover and steam on low heat for 2 minutes to let the flavors meld.
garnish
Finish with lemon, peanuts, coconut, and coriander.
1.Turn off the heat. Drizzle lemon juice over the poha and mix gently.
2.Sprinkle fried peanuts, fresh grated coconut, and chopped coriander leaves on top.

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 (or 'motu') poha for this dish, as thin poha turns mushy when stirred.
2
Rinse the poha just until moistened, then let it drain fully – excess water makes it sticky.
3
Dice the potato very small (¼-inch cubes) so it cooks through in the same time as the other vegetables.
4
Fry the peanuts until deep golden for maximum crunch; set them aside and add at the end to preserve texture.
5
For extra aroma, let the curry leaves splutter in oil until they turn slightly translucent.
6
Cover and steam the combined poha on low heat for exactly 2 minutes – this melds flavors without drying it out.
7
Add lemon juice only after turning off the heat to keep its bright, fresh tang.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 100 g of crumbled paneer or firm tofu along with the carrots and capsicum, and top with a handful of roasted chickpeas for a protein-packed breakfast that keeps you full longer.

vegan

Vegan

This recipe is already vegan as written; skip the dairy-free check and optionally replace the grated coconut garnish with toasted sesame seeds for a different crunch.

low oil

Low-oil

Reduce oil to 1 tablespoon and dry-roast the peanuts in a non-stick pan before adding to the tadka; the vegetables will steam-soften in the residual moisture from the poha.

jain

Jain

Omit the potatoes, onions, and garlic; use asafoetida (hing) in the tadka instead of onion, and replace potato with finely chopped raw banana for a Jain-friendly version.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Complex Carbs

Flattened rice provides slow-digesting carbohydrates that offer sustained energy without a blood sugar spike, especially when paired with the fiber from vegetables.

✓