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Vegetable Poha
Created by: Howcan Team
Ingredients
- 2 cups of poha (flattened rice)
- 1/2 cup of green peas
- 1/2 cup of diced carrots
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1/2 teaspoon of mustard seeds
- 1/2 teaspoon of cumin seeds
- A pinch of asafoetida (hing)
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of garam masala
- Salt to taste
- 2 tablespoons of oil
- Fresh cilantro leaves for garnish
- Lemon wedges for serving
Instructions
- Rinse the poha in a colander under running water for a few seconds. Drain and set aside.
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add the asafoetida, chopped green chili, and onions. Saute until the onions turn translucent.
- Add the green peas and diced carrots. Cook for 2-3 minutes until the vegetables are slightly tender.
- Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for another 2 minutes.
- Add the rinsed poha to the pan and gently mix everything together. Cook for 3-4 minutes, stirring occasionally, until the poha is heated through.
- Garnish with fresh cilantro leaves and serve hot with lemon wedges on the side.
Poha, a popular Indian breakfast dish, has a rich history dating back to ancient times. Originating from the Indian state of Maharashtra, it has evolved over the years to include various regional variations. The addition of peas and carrots to this traditional dish adds a delightful burst of color and flavor, elevating its nutritional value. Renowned chefs in Mumbai, such as Sanjeev Kapoor, have popularized this modern twist on the classic Poha, incorporating fresh peas and finely diced carrots for a vibrant and wholesome dish. Today, the best versions of this vegetable-infused Poha can be savored in bustling street food stalls and family-run eateries across India. The key to perfecting this dish lies in achieving the ideal balance of spices and textures, ensuring that the vegetables are tender yet retain their natural crunch. For those seeking an alternative method, some chefs recommend steaming the peas and carrots separately before adding them to the Poha, enhancing their individual flavors. Whether enjoyed as a hearty breakfast or a light evening snack, Poha with added vegetables like peas and carrots is a delightful culinary experience that captures the essence of Indian comfort food.
25 min
4
250 calories
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