Vegetable Poha
Light, tangy flattened-rice breakfast with peanuts, turmeric, and everyday vegetables.
Poha is a classic Indian breakfast that cooks fast, stays light, and takes well to whatever vegetables you have. Peanuts add crunch and a little protein; lemon and coriander finish it bright.
Rinse the poha just enough to soften it—over-soaking makes it mushy. Medium-thick (medium) poha is the most forgiving.
Nutrition
Per 1 plate (half recipe)
- Calories
- 320 kcal
- Protein
- 8 g
- Carbs
- 52 g
- Fat
- 10 g
- Fiber
- 4 g
Dietary
plant based · gluten free
Protein sources
peanuts · poha
Ingredients
- 12 cups Thick Poha (flattened rice)
- 21 small Onion, chopped (optional)
- 31 Potato, small diced (optional)
- 41/4 cup Roasted Peanuts
- 51/2 tsp Mustard Seeds
- 61/2 tsp Turmeric
- 78–10 Curry Leaves
- 81 Green Chilli, slit
- 91 tbsp Oil
- 10Salt to taste
- 11Juice of 1/2 Lemon
- 12Coriander leaves
Instructions
- 1
Place poha in a colander, rinse under water, drain, and fluff with a fork. Sprinkle salt and turmeric; set aside.
Poha should feel soft but separate after rinsing—not wet and clumpy.
- 2
Heat oil. Add mustard seeds, curry leaves, chilli, and peanuts. Saute until peanuts are fragrant.
Skip onion/potato for a faster Jain-friendly version with peas and grated carrot.
- 3
Add onion and potato if using; cook until potato is tender.
Roast raw peanuts in the tempering if you do not have pre-roasted ones.
- 4
Add the softened poha and mix gently on low heat for 2–3 minutes.
Keep heat low once poha is in so it does not dry out or break.
- 5
Turn off heat, squeeze lemon, add coriander, and serve.
Lemon at the end keeps the flavor fresh.
Regional twists
- Indori style: add sev and a pinch of sugar.
- Maharashtrian style: more lemon, green chilli, and coriander.
- South-leaning: add grated coconut and a pinch of hing.
Make it more filling
- Add boiled green peas or crumbled tofu.
- Top with sprouts for extra protein.
- Serve with a glass of soy milk or plant curd on the side.