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A classic Maharashtrian breakfast, this fluffy and light dish features flattened rice tossed with tender potatoes, sweet peas, and a savory tempering of mustard seeds and curry leaves. Ready in under 30 minutes, it's a wholesome start to any day.
For 4 servings
Prepare the Poha: Place the thick poha in a large sieve or colander. Rinse under cold running water for 30-40 seconds, gently tossing with your fingers until it softens but still holds its shape. Do not soak. Let it drain completely for 10 minutes. Once drained, transfer to a bowl, add salt and sugar, and fluff gently with a fork to separate the flakes. Set aside.
Sauté Aromatics and Vegetables: Heat oil in a wide pan (kadai) over medium heat. If using, add the raw peanuts and fry for 1-2 minutes until golden and crisp. Remove with a slotted spoon and set aside. In the same oil, add mustard seeds. Once they crackle, add cumin seeds, hing, curry leaves, and slit green chillies. Sauté for 30 seconds until fragrant.
Cook the Vegetables: Add the chopped onions to the pan and sauté for 2-3 minutes until they become soft and translucent. Add the diced potatoes, green peas, and turmeric powder. Mix well. Cover the pan, reduce the heat to low-medium, and cook for 6-8 minutes, stirring occasionally, until the potatoes are tender and can be easily pierced with a fork. Sprinkle a tablespoon of water if the mixture seems too dry.
Combine and Steam: Add the fluffed poha to the pan with the cooked vegetables. Mix very gently, using a folding motion to combine everything without mashing the flakes. Cover the pan and let it steam on low heat for 2-3 minutes. This step is crucial for the poha to absorb all the flavors and become perfectly soft.
Garnish and Serve: Turn off the heat. Add the fresh lemon juice, chopped coriander leaves, and the reserved fried peanuts. Give it a final gentle mix. Serve hot, garnished with a generous amount of sev if desired.
A classic Maharashtrian breakfast, this fluffy and light dish features flattened rice tossed with tender potatoes, sweet peas, and a savory tempering of mustard seeds and curry leaves. Ready in under 30 minutes, it's a wholesome start to any day.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 374.01 calories per serving with 8.5g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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A simpler version made primarily with onions (kanda) and without other vegetables like potatoes and peas.
A popular street food style from Indore, which includes fennel seeds (saunf) in the tempering and is garnished with pomegranate arils and a special jeeravan masala.
Feel free to add other finely chopped vegetables like carrots, bell peppers, or green beans along with the potatoes.
For a coastal flavor, add 2-3 tablespoons of freshly grated coconut along with the coriander leaves at the end.
Poha is rich in healthy carbohydrates, which are the body's primary source of fuel. It provides a steady release of energy, making it an ideal breakfast to start your day.
Being light and easy to digest, poha doesn't cause bloating. The fiber from the added vegetables aids in maintaining a healthy digestive system and promoting regular bowel movements.
The process of making flattened rice involves passing it through iron rollers, which fortifies it with iron. This helps in preventing iron deficiency and maintaining healthy hemoglobin levels.
Ingredients like turmeric, curry leaves, and lemon juice are packed with antioxidants that help fight free radicals and reduce inflammation in the body.
Yes, Vegetable Poha is considered a very healthy breakfast. It's light, easy to digest, and provides a good balance of carbohydrates for energy, fiber from vegetables, and protein from peanuts. It is also naturally low in fat.
One serving (approximately 1 cup or 215g) of Vegetable Poha contains around 280-320 calories, depending on the amount of oil and peanuts used.
Poha usually becomes mushy for two main reasons: using the wrong type (thin poha instead of thick) or over-washing/soaking it in water. Rinse it just long enough to soften it and let it drain completely before use.
This recipe is naturally gluten-free as poha (flattened rice) does not contain gluten. However, ensure your hing (asafoetida) is certified gluten-free, as some brands mix it with wheat flour.
Absolutely. You can skip the onions entirely. This variation is often prepared during religious fasting periods in India.
Store leftovers in an airtight container in the refrigerator for up to one day. To reheat, sprinkle a little water over it and microwave for 1-2 minutes until warm. Reheating on the stovetop can make it dry.
This recipe goes great with these complete meals
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