Vegetable Poha
A classic Indian breakfast or snack, this Vegetable Poha is made with flattened rice, stir-fried with mustard seeds, curry leaves, turmeric, and a medley of colorful vegetables. It's light, flavorful, and perfect for a satisfying start to your day.
by sonal shrivastavaIngredients
- •2 cup Thick Poha (flattened rice) (medium or thick variety)
- •1 piece Onion (medium, finely chopped)
- •1 piece Potato (small, peeled and finely diced)
- •0.5 cup Peas (fresh or frozen)
- •0.5 cup Carrot (finely diced)
- •1 piece Green chili (slit lengthwise, adjust to taste)
- •8 piece Curry leaves
- •1 tsp Mustard seeds
- •0.5 tsp Cumin seeds
- •0.5 tsp Turmeric powder
- •1 tbsp Lemon juice (freshly squeezed)
- •0.3 cup Peanuts (roasted, optional)
- •2 tbsp Cilantro (fresh, chopped, for garnish)
- •2 tbsp Oil
- •to taste Salt
- •0.5 tsp Sugar (optional, to balance flavors)
Instructions
- 1
Place the poha in a colander and rinse it gently under running water for about 1-2 minutes until it softens but is not mushy. Drain thoroughly and set aside.
- 2
Heat oil in a large pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, green chilies, and curry leaves. Sauté for a few seconds until fragrant.
- 3
Add the finely diced potatoes and carrots to the pan. Cook for 5-7 minutes, stirring occasionally, until they are tender-crisp. You can cover the pan for a few minutes to help them cook faster.
- 4
Stir in the chopped onions and peas. Cook for another 3-4 minutes until the onions are translucent and the peas are cooked through.
- 5
Add turmeric powder and salt to taste. Mix well to coat the vegetables evenly. If using, add roasted peanuts now and stir.
- 6
Gently add the drained poha to the pan. Add sugar (if using) and lemon juice. Mix everything thoroughly but gently, ensuring the poha doesn't break apart. Cook for 2-3 minutes, stirring occasionally, until the poha is heated through and the flavors are well combined.
- 7
Garnish with fresh chopped cilantro and serve hot.
Chef's Tips
- 💡Use medium or thick poha; thin poha tends to get too mushy. If your poha is very thick, you might need to soak it for an extra minute or two.
- 💡For extra crunch, you can fry the peanuts separately until golden brown before adding them, or use store-bought roasted peanuts.
- 💡A pinch of sugar helps balance the flavors, especially if your poha is on the tangier side from the lemon.
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