Pohe (Poha) Recipe - Indian Savory Vegan Breakfast
Make this easy Poha Recipe in just 20 minutes. This classic Indian breakfast with flattened rice, peanuts, and spices is vegan and gluten-free.
Servings: 6 cups
Calories: 239kcal
Cost: $5
Ingredients
- 2 cups thick poha Indian flattened rice
- 2 Tablespoon oil
- ½ teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red chilli powder
- ⅛ teaspoon asafetida optional
- 1-2 Green chillies slit lengthwise
- 10-12 Curry leaves
- 1 medium Onion finely chopped
- ¼ cup roasted peanuts
- Salt to taste
- Sugar a pinch optional
- 1 Tablespoon lemon juice
- Chopped cilantro shredded coconut and lemon wedges for garnish.
Instructions
Prepare the Poha
- Add the poha to a colander. Gently shake so that the broken pieces fall off. Rinse it under running water for 20-30 seconds. Allow it to drain completely. Set it aside for 5 minutes. Fluff it lightly using a fork.
How to Make Pohe on the stove top
- Heat oil in a pan, add mustard seeds and allow them to splutter, add cumin seeds, asafoetida, green chilies, curry leaves, onion and saute till the onion is golden brown. Cook for 2-3 minutes.
- 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 !
How to make Instant Pot Poha
- 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. Let it cook for about 2-3 minutes.
- 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 Instant Pot is done cooking. Open the lid. Add lemon juice and mix well. Serve hot garnished with chopped cilantro, shredded coconut and lemon wedges.
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