Vegetable Poha Recipe (Spiced Flattened Rice)

Poha is a popular tasty Indian breakfast or snack made with flattened rice flakes, peanuts, veggies like onion, potato, carrots, peas & few spices. It is a vegan, gluten free, lite yet filling breakfast recipe with tangy, spicy & subtly sweet flavours.

It is interesting to see how the poha recipe varies state-wise or region-wise within India with subtle differences in spices or vegetables being used. What remains constant is the use of poha (made by parboiling rice, flattening & drying it), turmeric, mustard seeds and the generous use of peanuts.

The Maharstarian style ‘Kanda Poha’, where kanda means onion, uses onion as the only vegetable in preparation. Similarly Gujrati ‘Batata Poha’, has no onions but uses potatoes (batata) and asafoetida (hing) for flavour. ‘Kanda Batata Poha’ as the name suggest has both onion & potatoes.

Another popular version is ‘Indori Poha’ where fennel (saunf) is also used, followed by sprinkling of  “Jeeravan Masala”, crunchy ratlami sev and juicy pomegranate arils at the end. It is popularly paired with jalebi for a complete gastronomical experience.

Poha in itself is bland, has no taste of its own and gets all the flavours from the spices or vegetables it is cooked in. The poha recipe I have shared here is the one that I learnt from my mom. It has lots of vegetables with minimal spices and yet turns out delicious, soft, moist and is so wholesome.

To make veg poha you’ll need:

Thick Poha- You will find both thick and thin variety of the poha in grocery stores. The thin variety is suitable for making poha chivda namkeen whereas for this breakfast recipe use thick poha only. Thin variety is delicate in texture, gets quickly mushy after getting in contact with water and hence not suitable for making poha.

Spices- Simple spices like mustard seeds (rai), cumin seeds (jeera) add flavour, aroma to the dish while turmeric (haldi) gives its a lovely yellow hue. If you wish you can also use hing or red chilli powder in the preparation.

Nuts- A handful of roasted peanuts or cashews add crunchy texture to the soft-tender poha making it more satisfying to eat. However if you want to keep recipe nut free, skip adding it.

Curry leaves- Fresh curry leaves have slightly sweet-earthy aroma and when sautéed in oil, imparts all its flavour & aroma to it. If fresh curry leaves are not available, you can use dried ones.

Lemon Juice & Coriander- Both these ingredients are added at the end of cooking & add fresh, bright citrusy taste to the poha. Though lemon is the best choice but if is not available you can add some amchur (dry mango powder) for similar sour taste.

Vegetables- I have used onion, potatoes, carrots and peas here. You can even add other veggies like capsicum, coloured bell peppers or french beans or top up the poha with freshly grated coconut, diced cucumbers, onion or tomatoes (deseeded / pulp removed).

• Prep Time: 5 minutes
• Cook Time: 15 minutes

Ingredients:(Serves 2-3)

• Cooking Oil- 2 tsp
• Thick Poha – (1+1/2) cup
• Mustard seeds (Rai)- 3/4 tsp
• Cumin seeds (Jeera)- 1/4 tsp
• Turmeric powder- 1/2 tsp
• Raw Peanuts- 1/4 cup
• Onion (chopped)- 1 medium
• Potato (diced)- 1 small
• Carrot (finely diced)- 1 small
• Peas- 1/4 cup
• Green Chilli (finely chopped)- 1
• Fresh Curry Leaves- 10 to 12
• Sugar- 1/2 tsp (optional)
• Salt- 1 tsp (to taste)
• Lemon Juice- 1 tbsp
• Fresh Coriander (chopped)- For garnishing

(Other vegetables that can also be used- tomatoes, capsicum, coloured bell peppers, french beans or sweet corn)

Directions:

Step 1:
Add poha to a bowl and add 3-4 cups water till they are dipped completely. Let them soak for 30-40 seconds (not more otherwise they will turn mushy). Transfer it to a colander (discard the water).

Step 2:
Add the poha back to the same bowl. Sprinkle salt, sugar (if using) and gently mix with a fork. Cover and keep aside.

Step 3:
Heat oil in a pan and add peanuts to it. Roast on medium low-flame till they slightly darken in colour and become crunchy. Shake the pan in-between for even roasting. Remove them from pan & keep aside.

Step 4:
To the same pan, add mustard & cumin seeds (add more oil if required). Saute till seeds begin to crackle. (If you want to add hing (asafaoetida), add at this step)

Step 5:
Add onions, curry leaves & green chillies to the same pan. Cook while stirring in between till onions soften up and become slightly translucent.

Step 6:
Add potatoes, carrots & peas (or any veggies of choice) along with turmeric & 1/4 tsp salt. Stir for 1 min. Cover and simmer till potatoes soften up (If the pan seems too hot, add a splash of water before covering).

Step 7:
Add soaked poha to the vegetables. Mix gently (Keep the flame to low). If the poha seems dry, add a splash of water. Cover and simmer for 1-2 minutes to cook the poha completely.

Step 8:
Open the lid. Add lemon juice, peanuts and coriander to the poha. Mix gently once again & serve. (You can even garnish it with sev, pomegranate arils or grated coconut before serving).

Tips:

1. You can make poha with rolled oats also. Full recipe- Breakfast Savoury Oats.
2. For travelling purpose, you can make this Poha premix which can be prepared by simply adding hot water.
3. Do not soak poha for too long as otherwise it will turn mushy and lumpy. It should be soaked just long enough to soften up.
4. Any leftover poha can be stored in an airtight container in fridge for 1-2 days. Add a splash of water before reheating in microwave to prevent it from getting dry.

(P.S: This post was originally published on 4th Sep’2015 and has been updated with better recipe & images.)

If you try this poha recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.

Let’s stay connected
Facebook | Instagram | Pinterest| Youtube

(1 votes, average: 5.00 out of 5)

Loading...