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Traditional Veggie Loaded Poha Recipe

Poha is a breakfast and snack recipe that is packed with flavours and is super quick to make. It is made with flattened rice and takes only about 20 minutes
Prep Time10 mins
Cook Time10 mins
Course: Breakfast, snacks
Cuisine: Indian
Keyword: how to make poha, indian breakfast recipes, indian recipes, kanda poha, maharashtrian poha recipe, poha recipe
Servings: 4 people
Author: Aprajita

Ingredients

  • 2 Cup Thick flake Poha or flattened rice
  • 1 Handful Raw peanuts
  • 1 Tbsp Coconut Oil or Ghee
  • 3/4 tsp cumin seeds
  • 3/4 tsp mustard seeds
  • 1 Twig Curry leaves (About 8-10)
  • 2-3 Green chillies
  • 1 Med Sized Onion
  • 1 Med Sized Potato
  • 1 Med Sized Tomato
  • 1 Med sized Capsicum
  • 1/2 Med sized cauliflower head
  • 1 tbsp salt
  • 1 tbsp turmeric powder
  • 1/2 Lemon
  • Coriander leaves for garnishing

Instructions

Preparation

  • Strain the Poha flakes through water or take poha flakes in a large bowl and add enough water to just wet the flakes. Set this aside.
  • After 5 minutes, run your fingers through the wet poha to break lumps, if any.
  • Chop all the veggies. make sure you chop the veggies very finely, so that it is easier and quicker to cook them. If you are using potato(optional), you could also use boiled potatoes. I use finely chopped potatoes.

Home to make Poha

  • Take some oil or ghee in a pan and roast the peanuts till they turn crisp. Set them aside.
  • In the same pan, add in cumin and mustard seeds on a low heat and allow them to crackle.
  • Next, Add in chopped onion, potato, green chillies and curry leaves and cook for 5-10 minutes. Cook until the potatoes turn soft and the onions turn pink. You could also add a splash a water and cover it with a lid at this point, if the potatoes seem to be taking long time to cook.
  • Add in all the vegetables and cook for another 5-7 minutes, till all the vegetables are al-dante.
  • Next add in the salt as needed and turmeric powder and mix it well.
  • Add in the wet Poha to the veggies and turn off the flame. Mix all the veggies well with poha.
  • Top with the peanuts that we set aside earlier and a squeeze of lemon juice.
  • Garnish with sev or finely chopped coriander leaves and serve hot.

Notes

  • Make sure to use thick flakes Poha. The thin flakes turn mushy when rinsed with water. 
  • To make this a balanced and nutritious meal, pack it with vegetables, whatever veggies you like and prefer. 
  • Make sure to add in the lemon juice at the end, it gives the dish a punch. 
  • Serve with Yougurt or mint chutney.