Introduction
A classic Indian breakfast dish made with flattened rice, peanuts, and spices. This vegan version is light, flavorful, and packed with plant-based goodness.
Why You’ll Love This Recipe
This recipe is quick to prepare, uses simple ingredients, and offers a satisfying texture with the crunch of peanuts. It is naturally gluten-free and can be customized to suit different tastes.
Ingredients
- 2 cups thick poha (flattened rice)
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10-12 curry leaves
- 1 green chili, finely chopped
- 1 medium onion, finely chopped
- 1 medium potato, diced small
- 1/4 cup raw peanuts
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
- Rinse the poha in a colander under running water for 10-15 seconds. Drain well and set aside to soften.
- Heat coconut oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter for 30 seconds.
- Add curry leaves, green chili, and peanuts. Sauté for 2 minutes until peanuts are lightly toasted.
- Add chopped onion and potato. Cook for 5-7 minutes until potatoes are tender.
- Add turmeric powder and salt. Mix well to coat the vegetables.
- Add the rinsed poha. Gently mix everything together, being careful not to break the poha.
- Cover and cook on low heat for 3-4 minutes until heated through.
- Turn off heat. Stir in chopped cilantro and lemon juice. Serve hot.
Nutrition Information
Serving Size: 2 servings
Calories: 320
Protein: 8g
Serving Suggestions
Serve hot with a side of coconut chutney or a fresh tomato salad. It makes a perfect breakfast or light lunch.
Recipe Variations
Add peas, carrots, or bell peppers for extra vegetables. For a spicier version, increase the green chili or add red chili powder.
Chef’s Tips
Use thick poha for best results as it holds its shape better. Do not over-rinse the poha to prevent it from becoming mushy.
Recipe Details
Prep Time: 10 minutes
Cook Time: 15 minutes