Pohe ( Poha ) Recipe - Indian Savory Vegan Breakfast
Pohe or Poha is popular Indian breakfast recipe made with flattened rice seasoned with sultry seasoning. You can serve it for hearty morning breakfast , evening snack or even in between. Best of all, this wholesome and filling meal is Gluten free, vegan, dairy free and soy free
Servings: 6 cups
Calories: 239kcal
Ingredients
- 2 cups THICK poha – Flattened rice
- 2 Tablespoon Oil
- ½ teaspoon each mustard and cummin seeds
- ¼ teaspoon Turmeric powder
- ½ teaspoon red chilli powder
- ⅛ teaspoon Asafoetida
- 1-2 Green chillies slit lengthwise
- 10-12 Curry leaves
- 1 medium Onion finely chopped
- 1 medium Potato peeled, and cut into cubes
- ¼ cup roasted peanuts
- Salt to taste
- Sugar a pinch
- 1 Tablespoon lemon juice
- Chopped cilantro shredded coconut and lemon wedges for garnish.
Instructions
- Put dry thick pohe ( flattened rice) in colander and wash in cold running water. Let excess water drain. Allow to stand for 5-7 minutes.
STOVE TOP METHOD:
- Heat oil in a pan, add mustard seeds and allow them to splutter, add cumin seeds, asafoetida, green chillies, curry leaves, onion and saute till the onion is golden brown. Add cubed potatoes . Sprinkle little water, cover and let potatoes cook til they are tender.
- Add rinsed pohe, turmeric powder, chili powder, peanuts, salt and sugar and toss well. Cover and cook for another five to seven minutes stirring it couple times so they don’t burn at the bottom.
- Add lemon juice. Toss well. Serve hot . Garnish with lemon wedges and cut cilantro and shredded coconut on top. Enjoy !
INSTANT POT METHOD:
- Heat Instant Pot in Sauté mode and add oil. Add mustard seeds , cumin seeds, asafetida, green chilies, curry leaves and onion. Sauté till the onion is golden brown. Add cubed potatoes Sprinkle little water. Put a cover on the main pot. Let it cook for about 4-5 min until potatoes are tender.
- ** This step is important since potatoes won't cook much further and will remain tough if you don't sauté/cook well now.
- Remove lid, add washed Poha, roasted peanuts, turmeric powder, chili powder, salt and sugar. Add ¾ cup water . Stir well everything. Cancel Sauté. Press manual 4 minutes. Vent sealed.
- Release the pressure manually (QPR) 5 mins after the beep and IP changes to warm. Open the lid. Add lemon juice and mix well. Serve hot garnished with chopped cilantro, shredded coconut and lemon wedges.
- Serve it with spiced Indian tea and savor the best moments of life!
Notes
- Use thick variety of poha . In Indian grocery stores, they sell thin and thick variety of poha ( flattened rice). For this recipe, you should only choose thick variety. It is available in white or red color. Either one works. Sometimes you get Dagdi poha which is tad bit thicker than regular. Dagdi type variety needs more cooking time.
- Rinse and drain the poha well . Make sure to drain them in colander so excess water drains off.
- if your poha feels too dry after cooking, add ¼ cup water, cover with lid and re-heat again.
- Asafoetida and curry leaves add distinct flavors to this traditional Indian recipe. If you don’t have these items easily available, you can skip using them.
- You can add chopped cabbage, carrots, peas and cubed eggplants in addition to the veggies suggested in the recipe.
Nutrition
Serving: 1cup | Calories: 239kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Sodium: 151mg | Fiber: 3g | Sugar: 8g