Poha is nothing but flattened rice that takes far less time to cook than the raw variety. Growing up in South India, Poha was a staple diet in my household. Still, I never really appreciated the goodness of Poha until I realized how easy it is to cook and how nutritious they are. I agree to be sent email.
There are several variations that you can try within this breakfast recipe. I will show you all the variations you can try and a few tips and tricks so you can try them this weekend as a hearty snack with hot vegan chai or a quick fire breakfast!
Why this recipe works
This wholesome breakfast is an easy and quick snack, perfect for a lunch box. It is very light and full of nutrients. It contains good amounts of iron, carbohydrates, Fiber, antioxidants, and essential vitamins. The variations are endless, with the option of adding fresh coconut, green chilies, your choice of chopped veggies, etc. Like the many varieties of rice, there are several varieties of Poha. It comes in varying thicknesses too. Generally speaking, the thinner it gets, the lighter on the stomach and hence easily digestible. The Poha recipe is colorful, with various vegetables in the mix; some known recipes are Batata poha or Kanda poha. For this recipe, I am making it without potatoes. My mom made this veg poha for breakfast and a cup of masala chai. But you can pair this with juice or herbal tea. Like this, other light breakfast recipes are favorites of my readers - oat milk chia pudding, millet upma, jowar upma, and quinoa upma.
Ingredients note
Instructions
Heat a pan over medium or low flame and add olive oil. When oil is hot, add one teaspoon mustard seeds and cumin seeds. Add grated ginger, sliced green chilies, and curry leaves when it sizzles. Saute for 30 seconds. Add chopped onions and turmeric powder and saute until it’s translucent. Add mixed vegetables and frozen green peas and mix well. Sprinkle water and cover it with a lid. Let it cook for about 5 minutes or until the vegetables are soft. Place the rice flakes or poha in a big mesh strainer or a large colander and place it under water to wash it gently. (Soak them for 5 mins if poha is very thick) Then strain the excess water from the soaked poha. Add the strained Poha and cook for 5 minutes over low heat. Add the roasted peanuts. Mix well. Switch off the heat and drizzle a few teaspoons of lemon juice and garnish with chopped coriander leaves before serving. Enjoy the vegetable poha with your favorite juice or chai.
Variations
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Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Spices: You can add red chili powder for extra spice level or color. Poha: You can make this dish with red rice poha as well. Nuts: use any other nuts like roasted cashews or almonds instead of peanuts. Instead of lemon juice, you can also drizzle lime juice. Be sure to cook the poha in a low or low-medium flame to avoid overcooking. In the end, add some freshly grated coconut, enhancing the flavor. My mom’s tips 🙂 Adding a teaspoon of sugar will also balance the flavor. I skipped it to make sure its sugar free. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
