Vegetable & Peanut Poha
This quick and easy Vegetable & Peanut Poha recipe transforms flattened rice into a light yet satisfying Indian breakfast or snack, packed with vibrant vegetables, crunchy peanuts, and aromatic spices for a balanced and flavorful start to your day.
For 3 servings
**Prepare Poha:** Place the medium-thick poha in a colander. Rinse gently under cold running water for about 30-60 seconds until it softens but is not mushy. Drain thoroughly and set aside for 5-10 minutes to allow any excess water to drip away and the poha to absorb moisture and become fluffy.
**Temper Spices:** Heat vegetable oil in a large non-stick pan or kadai over medium heat. Add mustard seeds and let them splutter. Once they start popping, add the curry leaves and sauté for a few seconds until fragrant.
**Sauté Aromatics & Vegetables:** Add the finely chopped onion, green chilies, and grated ginger (if using) to the pan. Sauté for 3-4 minutes until the onion turns translucent. Add the finely diced carrot and frozen peas, cooking for another 2-3 minutes until they are slightly tender-crisp.
**Add Peanuts & Turmeric:** Stir in the raw peanuts and turmeric powder. Cook for 1-2 minutes, stirring constantly, allowing the peanuts to lightly roast and the turmeric to cook through, releasing its aroma.
**Combine Poha:** Gently add the softened, drained poha to the pan. Sprinkle with salt and sugar. Using a light hand, gently fold the poha into the vegetable mixture until everything is well combined and the poha is evenly coated with the turmeric. Be careful not to mash the poha.
**Steam (Optional but Recommended):** Cover the pan with a lid and let it cook on low heat for 2-3 minutes. This allows the flavors to meld and the poha to become even softer and fluffier, absorbing the steam.
**Finish & Serve:** Remove from heat. Squeeze fresh lemon juice generously over the poha and garnish with fresh chopped coriander leaves. Serve hot immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Poha Type Matters:** Always use medium or thick poha (medium flattened rice) for this recipe. Thin poha will turn mushy when rinsed and is not suitable for this preparation.
- 2**Gentle Rinsing:** Do not soak the poha; a quick, gentle rinse under running water is sufficient to soften it without making it sticky. Over-rinsing or soaking will result in a clumpy texture.
- 3**Don't Overmix:** When combining the poha with the vegetables, use a light hand and fold gently to avoid breaking the delicate flakes and to maintain its fluffy texture.
- 4**Adjust Spice:** Control the heat by adjusting the number of green chilies. For less spice, deseed them or use fewer; for more, add a finely chopped red chili or a pinch of red chili powder.
Adapt it for your goals.
Vegetable Boost
Add other finely diced vegetables like par-boiled potatoes, bell peppers, or grated beetroot along with the peas and carrots for extra nutrition and color.
Protein Power UpProtein Power-Up
Stir in scrambled paneer (Indian cottage cheese) or crumbled tofu towards the end of cooking for a more protein-rich and satisfying meal.
Tangy TwistTangy Twist
For a more pronounced tangy flavor, you can add a small amount of tamarind paste or a dash of amchur (dry mango) powder along with the turmeric.
Why this is on our healthy list.
Rich in Fiber
Poha, especially when combined with a variety of vegetables, provides dietary fiber which aids digestion, promotes gut health, and helps maintain satiety.
Quick Energy Source
Flattened rice is primarily a good source of complex carbohydrates, offering sustained energy without causing a sudden spike in blood sugar, making it ideal for breakfast.
Nutrient-Dense
The addition of various colorful vegetables, protein-rich peanuts, and antioxidant-rich spices contributes essential vitamins, minerals, and healthy fats, making it a well-rounded and nutritious meal.
Frequently asked questions
It is highly recommended to use medium or thick poha. Thin poha tends to become very mushy and sticky when rinsed, which is not ideal for the fluffy texture desired in this dish.
