Vegetable Poha Recipe (Masala poha) – Recipes Plaza

Vegetable poha is one of the most popular healthy Indian breakfast dishes made with flattened rice known as poha.

Poha has a slightly longer shelf life and can be used the next day. The addition of roasted peanuts along with the hint of lemon along with the roasted vegetables makes this dish simply delectable.

vegetable Poha is one of my favorite breakfast recipes. The Vegetable Poha recipe is one of the most cooked breakfasts in our home, When eaten with tea in the morning, Poha tastes its best.

It is a great lunchbox addition because it is both light and filling. Poha can be utilized the next day and has a somewhat longer shelf life.

Adding vegetables in place of potatoes reduces the calories, and brings it into the acceptable Glycemic Index range. It helps me to bulk up the recipe, I use less quantity of flattened rice/poha.

Ingredient for vegetable poha

• 2 cup poha [flattened rice]
•  Onion – 1 (small, finely chopped)
•  Green chili – 2
• 1/2 cup green pea
• beans 5-6 chopped
• green chilli 2 chopped
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 sprig of Curry leaves
• 1 inch Ginger, grated
• 3 tablespoons Roasted Peanuts
•  1 Capsicum, finely chopped,
• Salt, to taste
• 1 teaspoon Turmeric powder
• 2 teaspoons Sugar
• 1 teaspoon Lemon juice
• oil 3 tbsp
• leaves coriander for garnish

Instruction for vegetable poha

1. Take the rice poha, add a half cup of water, stir it thoroughly, and set it aside. Alternatively, you can rinse the poha with cold water, drain out the excess water right away, and set it aside.
2.  heat Oil in a pan, add the raw peanuts and roast until crisp.  Keep the peanuts aside.
3. The mustard and cumin seeds should be added to hot oil and allowed to crackle before use. Add the onions and curry leaves and cook until they are tender.
4.   when the onions have softened, add carrot, capsicum and peas cook for 2-3 minutes on low-medium flame.
5. now after 2 mins salt, turmeric powder, and green chili add tomatoes, mix well and cook for 2-3 minutes. Add 4-5 tablespoons of water and cook tomatoes till they are pulpy and cooked.
6. Additionally, turn the heat down, add  roast peanut and the soft, rinsed, flattened rice (chiwda),
7. After 3 to 4 minutes, you will notice the poha has puffed up slightly. At this stage turn off the heat. Stir in the juice from one lemon and the coriander leaves
8. now add sugar and mix well
9. gently mix the poha until all the ingredients are combined.
10. Serve it hot and top with a generous sprinkle of bhujia sev.

Serving Suggestions