My Vegetable Poha
A light and flavorful Indian breakfast to kickstart your day.
⏱️ 35 min🍽️ Serves 1
🔥 280 kcal💪 8g protein🍚 45g carbs🥑 7g fat🌾 5g fibreper serving
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🎬 Watch Venkatesh Bhat's Idhayam Thotta Samayal make it
Ingredients
- 🍚2 cup thick poha (flattened rice)
- 🥜¼ cup peanuts
- 🧅1 onion, chopped
- 🥕½ cup mixed vegetables (peas, carrots, beans), chopped
- 🌶️1 green chili, slit
- 🌿1 sprig curry leaves
- ⚫1 tsp mustard seeds
- 🧡½ tsp turmeric powder
- 🍋1 tsp lemon juice
- 🌻2 tbsp oil
- 🧂 salt, to taste
- 🌿2 tbsp fresh coriander, chopped, for garnish
Pro tips
- Use thick poha for best results; thin poha tends to get mushy.
- Adjust green chilies to your spice preference. For milder poha, deseed the chili or omit it.
- Don't over-rinse the poha, just enough to soften it without making it soggy.
- Add a pinch of sugar along with salt for a balanced taste, if desired.
Method
- 1Rinse the poha gently under running water in a colander for 1-2 minutes until soft but not mushy. Drain well and set aside.
- 2In a large pan or kadai, heat oil over medium heat. Add peanuts and fry until golden brown. Remove and set aside.
- 3In the same oil, add mustard seeds. Once they splutter, add curry leaves and green chili. Sauté for a few seconds.
- 4Add chopped onions and sauté until translucent. Then add the mixed vegetables and cook until tender-crisp.
- 5Stir in turmeric powder and salt. Mix well.
- 6Gently add the soaked poha to the pan. Toss everything together, ensuring the poha is evenly coated with the spices and vegetables.
- 7Cover the pan and cook on low heat for 2-3 minutes, allowing the flavors to meld.
- 8Turn off the heat, stir in lemon juice and the fried peanuts. Garnish with fresh coriander.
- 9Serve hot and enjoy your delicious vegetable poha!