Vegetable Poha
Light, fluffy flattened rice cooked with onions, peas, carrot, and gentle spices for a comforting Indian breakfast. It comes together quickly and tastes bright with lemon and fresh coriander.
For 4 servings
- prep · ~5 min
Rinse and rest the poha.
1.Place the poha in a colander and rinse it quickly under running water.2.Drain well and let it rest for 5 minutes so the flakes soften.3.Mix in the salt and sugar gently without breaking the flakes.TIPDo not soak the poha in a bowl of water or it can turn mushy. - temper · ~3 min
Make the tempering.
1.Heat the oil in a wide pan over medium heat.2.Add the peanuts and cook until lightly crisp.3.Add mustard seeds and let them splutter.4.Add cumin seeds, curry leaves, and green chili and cook for a few seconds. - saute · ~7 min
Cook the vegetables.
1.Add the onion and cook until soft and translucent.2.Add the potato and carrot and cook for 3 to 4 minutes, stirring often.3.Add the green peas and turmeric powder and mix well.4.Sprinkle in the water, cover, and cook until the vegetables are just tender.TIPKeep the vegetables finely chopped so they cook quickly and blend well with the poha. - mix · ~3 min
Fold in the poha.
Add the softened poha to the pan and toss gently until the yellow color and vegetables are evenly mixed. Cook on low heat for 2 to 3 minutes so everything warms through without drying out.
- garnish
Finish with lemon juice and coriander.
Turn off the heat and sprinkle over the lemon juice and coriander leaves. Give the poha one light mix.
- serve
Serve the vegetable poha hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick poha only; thin poha softens too fast and can turn pasty when tossed.
- 2After rinsing, press a few flakes between your fingers; they should feel soft but still hold shape.
- 3Fry the peanuts first and remove them briefly if you want them extra crunchy at serving time.
- 4Dice the potato and carrot very small so they cook through in the short covered steaming step.
- 5Keep the heat low after adding poha and fold gently, or the flakes will break and clump.
- 6Add lemon juice only after turning off the heat so the poha stays bright and the citrus tastes fresh.
- 7If leftovers seem dry, sprinkle a spoonful of water and reheat covered for a minute before serving.
Adapt it for your goals.
Low-oil
Reduce the oil slightly and dry-roast the peanuts separately; good if you want a lighter breakfast while keeping the same texture contrast.
no peanutNo-peanut
Skip the peanuts for an allergy-friendly version, or replace them with roasted cashews for a similar crunch.
higher proteinHigher-protein
Add extra peas or stir in some steamed sprouts at the end for a more filling poha with added plant protein.
maharashtrian styleMaharashtrian-style
Add a pinch of grated fresh coconut on top before serving for a more traditional western Indian finish.
Why this is on our healthy list.
Vegetable-rich breakfast
Carrot, peas, onion, and potato make this poha more balanced and add fibre, texture, and a wider range of nutrients than plain poha.
Plant-based energy
Flattened rice provides easy-to-digest carbohydrates, making this dish a gentle, satisfying option for breakfast or a light meal.
Healthy fats and crunch
Peanuts contribute satisfying crunch along with plant fats and some protein, helping the dish feel more filling.
Bright herb and citrus finish
Lemon juice and coriander add freshness and extra flavour without needing heavy sauces or rich ingredients.
Frequently asked questions
It was likely soaked too long or too much water was used. Rinse quickly in a colander, drain well, and only add a little water to the pan if needed.
