Vegetable Poha Recipe is a popular choice for a quick weekend breakfast or snack that needs less than 20 minutes of cooking time for a family of 4!
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.
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!
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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
- Vegetables: The choice of vegetables is really up to you. I chose to have carrots, tomatoes, and green beans in my recipe for a bright and colorful mixture. You can try Parsnips or Chinese long beans too. As long as you allow enough time for the vegetables to soften, the Poha takes care of the rest.
- Poha: You can find Poha or flattened rice in any Indian grocery store and on Amazon. I used medium thick poha, not the thin poha kind.
- Spices: This poha recipe needs every few spices. Mustard seeds, cumin seeds, and turmeric powder is all you need.
- Curry leaves: Adding curry leaves brings more flavor and aroma to the dish. If it is not available, feel free to skip it.
- Green chilies: I used sliced, homegrown serrano peppers with a medium heat intensity. Adjust the quantity accordingly if you choose to go with a different kind.
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
Curry leaves: Add chopped 5-6 mint leaves instead of curry leaves.
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.
Recipe FAQ
Poha is dried and flattened rice grains which makes them easier to cook. The shelf life of poha is also high due to the low moisture content.
Poha in English is flattened rice. It is very thin and flaky compared to rice.
Although it is popular as a breakfast dish in Indian cuisine, it is also a viable option for dinner.
Expert Tips
Roast the raw peanuts separately with a ½ teaspoon of oil. This will help maintain the crunchiness.
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.
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📖 Recipe
Vegetable Poha Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups Poha
- 1½ cups mixed vegetable
- ¼ cup frozen green peas
- 1 cup onions chopped
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 tablespoon oil
- 10 curry leaves - or one strand of curry leaves
- ½ inch ginger grated
- 2 green chilies sliced
- ¼ teaspoon turmeric powder
- 3 teaspoon lemon juice
- 2 tablespoon cilantro chopped
- 2 tablespoon cashews or peanuts - roasted
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.1 teaspoon mustard seeds, 1 tablespoon oil, ½ teaspoon cumin seeds
- Add grated ginger, sliced green chilies, and curry leaves when it sizzles. Saute for 30 seconds.½ inch ginger grated, 2 green chilies sliced, 10 curry leaves
- Add chopped onions and turmeric powder and saute until it's translucent.1 cup onions chopped, ¼ teaspoon turmeric powder
- Add mixed vegetables and frozen green peas and mix well.1½ cups mixed vegetable, ¼ cup frozen green peas
- 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)2 cups Poha
- 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.2 tablespoon cashews or peanuts
- Switch off the heat and drizzle a few teaspoons of lemon juice and garnish with chopped coriander leaves before serving.3 teaspoon lemon juice, 2 tablespoon cilantro chopped
Notes
- Roast the raw peanuts separately with a ½ teaspoon of oil. This will help maintain the crunchiness.
- 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.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Amit Kumar
This Vegetable Poha looks really alluring! This dish is truly a great way to sneak in vegetables into the family diet (especially in case of youngsters who are often fussy about eating veggies). We in Odisha call this dish Chuda Santula or Chuda Upma.
Uma Raghupathi
Thank you Amit.
sapana
Poha is something I can have for breakfast almost every day.Love the addition of vegetables, makes it healthy and more delicious.