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Vegetable Poha

A healthy, easy-to-make Indian breakfast of flattened rice cooked with mixed vegetables, peanuts and mild spices — light, nutritious and beginner friendly.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 plates
Course: Breakfast, Snack
Cuisine: Indian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 cups flattened rice (poha) medium-thick variety
  • 1 tbsp oil
  • 2 tbsp peanuts (shelled)
  • 1/2 tsp mustard seeds
  • 8 – curry leaves small sprigs
  • 1 green chilli green chilli finely chopped (optional)
  • 1/2 cup onion finely chopped
  • 1/2 cup mixed vegetables (carrot, peas, beans, capsicum) chopped small
  • 1/4 tsp turmeric powder
  • to taste salt
  • 1–2 tbsp water if needed
  • fresh coriander leaves for garnish

Equipment

  • pan or kadai

Method
 

  1. Place the flattened rice (poha) in a sieve or bowl. Rinse gently under running water and drain well. Keep aside to soften while you chop the vegetables.
  2. Heat oil in a pan. Add peanuts and roast on medium heat until golden. Remove and keep aside.
  3. In the same pan, add mustard seeds. When they begin to crackle, add curry leaves and chopped green chilli. Stir for a few seconds.
  4. Add chopped onion and sauté until onion becomes soft and slightly translucent.
  5. Add chopped mixed vegetables. Sauté for 2–3 minutes until vegetables soften but remain a bit crisp.
  6. Sprinkle turmeric powder and salt. Mix well. If vegetables look dry, add 1–2 tablespoons of water and cook for another minute.
  7. Add the drained poha to the pan. Gently mix so the poha flakes are coated with the spice and vegetables. Use low heat. Cook for 2 minutes only — avoid overcooking to keep poha light and fluffy.
  8. Turn off heat. Add roasted peanuts and gently mix. Garnish with fresh coriander leaves. Serve hot.

Notes

Use medium-thick flattened rice for better texture. Avoid over-soaking poha or it may become soggy. Feel free to add more vegetables or a squeeze of lemon for extra freshness.