Poha : Savoury and Spicy Indian Breakfast
Poha or flattened rice is a Western Indian breakfast recipe. The taste and ease of preparation has made it very much popular all over India. Poha is a easy and fast to cook recipe. It requires least cooking. The rinsing of flattened rice makes it less cooking time recipe. Watering of flattened rice softens it and gives the recipe, it’s unique texture.
There is no need of cooking it like a grain. In the Maharasthra, India, it is traditionally called “kanda poha,” kanda means onion, hence as the name suggests poha is made with onions only.
Poha is a Maharashtrian delicacy and has many variants as per the requirement and taste of the cook. It is a perfect blend of taste and nutrition. It can be made with easily available ingredients in your kitchen. This recipe is perfect for someone looking forward to shed some weight due to the growing health consciousness.
Poha is an amalgamation of veggies, Poha or flattened rice, mustard seeds, spices and coriander.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
- Ready in40
- Yield2 Plates
- Serving Size100g
- Energy410 cal
- 2 Cup Poha/Chivda
- 1 pieces Onion
- 2 pieces Potato
- 0.5 teaspoon Mustard / Rai
- 10 pieces Curry Leaves
- 2 green chilli chopped
- 1 tablespoon Peanuts
- 0.25 tsp Turmeric Powder
- 1 tomato, chopped
- 0.5 teaspoon Salt
- 0.5 pieces Lime Juice
- 1 tablespoon Coriander Leaves
- 0.5 teaspoon Sugar
- 1 tablespoon Grated Coconut
- 1 tablespoon Green Peas
Wash poha few times and drain the water completely. Set aside to soften. If needed sprinkle some water and allow to soft and salt and sugar over it mix.
Heat oil in the same pan. Crackle the mustard seeds first.
Then add onions and green chill,pea nuts saute them till they become translucent.
Add curry leaves and tomato saute for half a minute add peas saute for a mins and boiled potatoes.
Add the turmeric powder and stir well to blend all ingredients.
Add the poha and stir. cover and steam the poha for 2-3 minutes on a low flame.
When cooking check after 1 minutes and give a stir again.
Remove the lid and sprinkle some lemon juice, coriander leaves and grated coconut.
Give a gentle stir and serve onion poha hot with tea.
Tips to make good Poha :-
- Rinse the poha in a strainer until it turns soft. You can check if it’s done by taking a flake and pressing it between your thumb and index finger. It should break easily. This step makes sure the poha doesn’t turn mush when you add it to the pan.
- Add lots of peanuts as they give a nice texture to the poha.
- After you add the rinsed poha to the pan, toss it and then take a flake and taste test it. If it tastes dry, sprinkle some water over the poha
- Add a little bit of sugar in order to balance the flavors. It’s optional.
- Finish with fresh cilantro and lemon juice, it adds so much flavor to it.
- You may Garnish with sev. Add sev just before serving the poha, Top it with sev and serve it hot.
- If you don’t have sev, other namkeens like aloo bhujia, chivda can act as an option.
- Sev is a kind of savory snack made with chickpea flour. It’s deep fried and generally enjoyed with tea.
- 2 servings per container
- Serving Size100g
- Amount per serving
- % Daily Value*
- Total Fat29.6 g37.95%
- Saturated Fat3.6 g18%
- Trans Fat2.2 g
- Polyunsaturated Fat2.2 g
- Monounsaturated Fat17.4 g
- Cholesterol0 mg0%
- Sodium11 mg0.48%
- Total Carbohydrate38.3 g13.93%
- Dietary Fiber3.6 g12.86%
- Total Sugars0.9 g
- Protein5.6 g11.2%
- Vitamin D (Cholecalciferol)0 IU0%
- Calcium4.5 mg0.35%
- Iron10.8 mg60%
- Potassium382.3 mg8.13%
- Vitamin A0.3 mcg0.03%
- Vitamin C (Ascorbic Acid)21.3 mg23.67%
- Vitamin E (Tocopherol)3.7 IU11.21%
- Folate8.4 mcg2.1%
- Vitamin B12 (Cobalamine)0 mcg0%
- Phosphorus9.6 mg0.77%
- Magnesium10.1 mg2.4%
- Zinc4.6 mg41.82%
- Selenium4.9 mcg8.91%