Vegetable Poha: An Easy Vegetarian Indian Breakfast Recipe
shared by Nibblore Kitchen
This fluffy poha combines tender flattened rice, crisp vegetables, toasted peanuts, and bright lemon with gently warming spices. Rinsing the poha briefly and resting it before cooking keeps the flakes separate rather than soggy. It is a satisfying breakfast or brunch that comes together in one skillet. • Use thick poha; thin flakes soften too quickly and can turn pasty. • Do not soak the poha in a bowl of water. A brief rinse followed by a rest hydrates it more evenly. • Cut the carrot into small, even dice so it becomes tender in the short cooking time. • Fold rather than vigorously stir after adding the poha to keep the softened flakes intact. • Replace the carrot and peas with 1 1/2 cups of finely diced bell pepper, green beans, or cooked potato. • For less heat, omit the green chile; for more heat, use two. • If fresh curry leaves are unavailable, omit them rather than substituting dried bay leaves. • Replace lemon juice with the same amount of fresh lime juice. Refrigerate cooled poha in an airtight container for up to 3 days. Reheat it in a covered skillet over low heat with 1 to 2 tablespoons of water for 5 to 7 minutes, or microwave until steaming. Freezing is not recommended because the vegetables and softened rice lose their texture.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save recipeIngredients
- 2 cupthick poha (flattened rice)
- ¾ tspfine salt, divided, plus more to taste
- ½ tspground turmeric
- 2 tbspneutral vegetable oil
- ⅓ cupraw peanuts
- 1 tspcumin seeds
- 10fresh curry leaves
- 1small yellow onion, finely diced
- 1small green chile, thinly sliced
- 1 tspfinely grated fresh ginger
- 1 cuppeeled carrot cut into 1/4-inch dice
- ½ cupfrozen green peas
- 3 tbspwater
- 1 tspgranulated sugar
- 2 tbspfresh lemon juice
- ⅓ cupchopped fresh cilantro
- 1lemon, cut into wedges for serving
Instructions
- 1Place the poha in a fine-mesh sieve and rinse it under cool running water for 15 to 20 seconds, gently turning the flakes with your fingers. Drain thoroughly, transfer to a wide bowl, and gently mix in 1/2 teaspoon salt and the turmeric. Let the poha rest for 8 minutes; it should become flexible but retain its shape.
- 2While the poha rests, heat the oil in a 12-inch skillet over medium heat. Add the peanuts and cook for 3 to 4 minutes, stirring frequently, until deeply golden and fragrant. Lift them onto a plate with a slotted spoon, leaving the oil in the skillet.
- 3Return the skillet to medium heat. Add the cumin seeds and cook for about 20 seconds, until sizzling and aromatic. Carefully add the curry leaves and cook for 10 seconds; they may splutter.
- 4Add the onion and green chile. Cook for 4 to 5 minutes, stirring occasionally, until the onion is translucent and lightly golden at the edges. Stir in the ginger and cook for 30 seconds.
- 5Add the diced carrot, peas, water, and remaining 1/4 teaspoon salt. Cover the skillet and cook over medium-low heat for 4 to 5 minutes, stirring once, until the carrot is crisp-tender and the peas are hot.
- 6Add the rested poha and sugar to the skillet. Fold gently with a wide spatula until the vegetables and spices are evenly distributed. Cover and cook over low heat for 3 minutes, then uncover and cook for 1 to 2 minutes more. The poha should be hot, fluffy, and moist without clumping; if it seems dry, fold in 1 tablespoon hot water.
- 7Remove the skillet from the heat. Fold in the toasted peanuts, lemon juice, and cilantro. Taste and adjust with salt or additional lemon juice, then serve immediately with lemon wedges.