veg poha recipe with step by step pictures | vegetable poha recipe
Poha is a staple breakfast in several parts of India, and loved by people of all ages. It is an all-time favorite among my family and we sometimes have it for dinner as well. For the uninitiated, poha is flattened rice or beaten rice. In simple words, they are rice flakes. Poha is light yet very satisfying as it is full of the good carbs.
There are various ways to make poha and the veg poha recipe is is by far my favorite. The vegetable poha has seasonal vegetables like sweet, red carrots and green peas. Besides, it has the usual potatoes and onions. I have added some tomato for a nice tang. The tadka and spices are very basic.
It has a freshness from curry leaves and fresh coriander. Furthermore, sprinkling some makhmali sev on the veg poha gives it a nice crunch.
Veg poha is very healthy so you can make it for your kids too. It is a quick breakfast recipe and you can pack it for the kids’ lunchbox too. Veg poha is so filling and nutritious.
varieties of poha recipes
Poha is prepared differently in different states of India. The Maharashtrians make poha with lots of onions and green chilies. They prepare kanda poha, batata poha, kanda-batata poha. Kanda poha has onions in it, batata poha has potatoes, while kanda-batata poha has both. You can check out the recipe here – Kanda Batata Poha
Indore’s poha game is very strong! They make extremely basic poha and top it with all sorts of amazing things like ratlami sev, teekhi boondi, anar/pomegranate, grated carrot, etc. They taste and flavors of Indori poha is beyond one’s imagination. You must try it to know how fantastic it is. You could make Indori poha at home, here is the recipe with step by step pictures – Indori Poha Recipe
Dadpe Pohe is another variety of poha from Maharashtra again. The one I have here is influenced by the cuisine of Karnataka. You can check it out here – Dadpe Pohe Recipe. The poha isn’t cooked, just combined with veggies and tempered with a very fragrant tadka.
Now let’see how to make this healthy and delicious veg poha recipe.
how to make veg poha
- Poha - 1 & ½ cups
- Water - to rinse the poha
- Onions - ½ cup, finely chopped
- Tomato - ¼ cup, finely chopped
- Potatoes - ½ cup, diced
- Frozen green peas - ¼ cup (boil if using fresh peas)
- Carrot - ¼ cup , chopped
- Green chilies - 2, finely chopped or to taste
- Fresh coriander - a handful, finely chopped
- Fried peanuts - 2 tbsp
- Curry leaves - 1 sprig
- Salt - to taste
- Byadgi red chili powder - ½ tsp or to taste
- Turmeric - ¼ tsp
- Sugar - ½ tsp
- Oil - 2-3 tbsp
- Cumin seeds - ¾ tsp
- Mustard seeds - ¾ tsp
- Hing / asafetida - ¼ tsp
- White urad dal - 2 tsp
- To make veg poha, first of all take poha in a colander or a strainer. Rinse it tossing it around with a light hand pouring water on it. Let it sit so the excess water would drain.
- Heat oil in a kadhai or a pan. Add the mustard seeds and let them splutter. Then add the cumin seeds and let them sizzle. Add the asafetida/hing and let it sizzle too.
- Add the white urad dal and saute it on low heat until it turns golden brown.
- Add in the potatoes and a pinch of salt. Stir. Cover and let the potatoes cook on low heat until they are about half cooked.
- Then add the curry leaves and green chilies. Saute for a few seconds or until fragrant.
- Add the onions and saute until they turn pink.
- Add the vegetables; tomatoes, carrots, and peas. Mix. Cover and cook until tender.
- Add the sugar, salt, byadgi red chili, and turmeric. Mix.
- Add the poha.
- Give it a gentle mix and let the poha get heated through and absorb the flavours of the masala. This will take about 1-2 minutes.
- Finally, add the fried peanuts and fresh coriander.
- Give it a final mix. Vegetable poha is ready.
- Serve the veg poha with chai. Enjoy!
veg poha recipe with step by step pictures below
To make veg poha, first of all take 1 & 1/2 cup poha in a colander or a strainer. Rinse it tossing it around with a light hand pouring water on it. Let it sit so the excess water would drain.
Heat 2-3 tbsp oil in a kadhai or a pan. Add 3/4 tsp mustard seeds and let them splutter. Then add 3/4 tsp cumin seeds and let them sizzle. Add 1/2 tsp asafetida/hing and let it sizzle too.
Add 2 tsp white urad dal and saute it on low heat until it turns golden brown.
Add in 1/2 cup diced potatoes and a pinch of salt. Stir. Cover and let the potatoes cook on low heat until they are about half cooked.
Then add 1 sprig of curry leaves and 2 (or to taste) finely chopped green chilies. Saute for a few seconds or until fragrant.
Add 1/2 cup finely chopped onions and saute until they turn pink.
Add the vegetables; 1/4 cup finely chopped tomatoes, 1/4 cup chopped carrots, and 1/4 cup frozen peas. Boil the peas beforehand if using fresh peas. Mix. Cover and cook until tender.
Add 1/2 tsp sugar, salt to taste, 1/2 tsp (or to taste) byadgi red chili, and 1/4 tsp turmeric.
Add the poha.
Give it a gentle mix and let the poha get heated through and absorb the flavours of the masala. This will take about 1-2 minutes.
Finally, add 2 tbsp fried peanuts and a handful of finely chopped fresh coriander.
Give it a final mix. Vegetable poha is ready.
Serve the veg poha with chai. Enjoy!