Vegan Poha
A quick and healthy breakfast or snack made with flattened rice, spices, and vegetables. Vegan Poha is light yet filling, perfect for a nutritious start to the day or a quick meal anytime.
Ingredients
- 2 tablespoons Fresh coriander leaves chopped
- 1 Green chili chopped
- 1 Garlic clove
- 1 teaspoon Lemon juice
- Salt a pinch
- 1 Poha (flattened rice)
- 1 teaspoon Oil (coconut or any neutral oil)
- 1/4 teaspoon Mustard seeds
- 4 Curry leaves
- 1 Green chili slit
- 1 Onion finely chopped
- 1/4 teaspoon Turmeric powder
- Salt to taste
- 2 tablespoons Peanuts (roasted)
- 1 teaspoon Lemon juice
- 1 tablespoon Fresh coriander leaves chopped
For the Masala Paste (Optional for added flavor)
For the Poha
Instructions
- Blend coriander leaves, green chili, garlic, lemon juice, and a pinch of salt into a smooth paste. Set aside.
- Rinse the poha under running water in a sieve for about 10 seconds. Ensure it softens but doesn’t turn mushy. Set aside to drain.
- Heat oil in a pan on medium flame. Add mustard seeds and let them splutter.
- Add curry leaves and slit green chili. Sauté for 30 seconds.
- Add chopped onions and sauté until translucent.
- Stir in turmeric powder and mix well.
- Add the drained poha to the pan and mix gently with the spiced onion mixture.
- Stir in salt and mix until poha is evenly coated with spices.
- Add the prepared masala paste (optional) for enhanced flavor. Mix thoroughly but gently.
- Add roasted peanuts, lemon juice, and fresh coriander leaves. Mix well.
- Remove from heat and serve warm.
Prepare the Masala Paste (Optional)
Prepare the Poha
Combine Everything
Garnish and Serve
Note
- Be cautious not to over-soak or rinse poha too much, as it may become mushy. Just rinse until soft.
- Add finely chopped vegetables like carrots, peas, or bell peppers for extra nutrition.
- Use cashews or skip nuts for a nut-free version.
- Storage: Best eaten fresh but can be refrigerated for up to a day and reheated.