Vegetable Poha Recipe

5 from 16 votes

Vegetable Poha is a quick breakfast or snack food made of beaten rice or flattened rice from the Indian cuisines.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Snack

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings: people

Calories: 113kcal

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

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.