Vegetable Poha Recipe | How to Make Poha

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Poha or Pohey is an easy and healthy recipe that comes together in no time. The dish makes for a  quintessential breakfast in Maharashtra and Gujarat; and if you happen to visit these states, you would find them being served in every nook side eating joint and restaurant. Cooked with beaten rice that are tossed with peanuts, veggies/sometimes just onions and a subtle hint of spices, they absolutely make for a delicious meal.

I first happened to savour pohey during my visit to Ahmedabad 5-6 years back. My husband was deployed on a project there and right across our house, was this busy breakfast corner that used to serve poha and fafda/jalebi during morning and evening hours. Packed with lovely flavors with a little hint of sweetness and tartness, topped with chopped onions, coriander, green chilies, pomegranate pearls, beetroot juliennes and a whole lot of nylon sev, oh! poha instantly became my favorite recipe to devour with a hot cup of ginger tea. Not to mention, it is from my course of stay in Ahmedabad that I started cooking poha and that is now a weekly staple on our breakfast table.

While Poha is mostly cooked with just onions (Kandha Poha), I often prefer to add some finely chopped vegetables to it to make it even more hearty and healthy; and the recipe today on my blog is indeed of this vegetable poha. Hope you like it!


Vegetable Poha Recipe |  How to Make Poha


Ingredients

  • Thick Poha/beaten rice - 1 and 1/2 cups
  • Peanuts - 2 tbsp
  • Oil - 1 tbsp
  • Finely chopped onion - 1/4 cup
  • Finely chopped vegetables (carrots, french beans, capsicum) - 1/4 cup
    • Feel free to use any vegetables of your preference. 
  • Finely chopped ginger - 1 tsp
  • Finely chopped green chilies - 1 tsp
  • Curry leaves - 2 sprigs
  • Mustard seeds - 1 tsp
  • Salt - as per taste
  • Turmeric powder - 1/4 tsp
  • Black pepper powder - 1/4 tsp
  • Sugar - 2 tsp
  • Lemon juice - 1/2 tbsp
For Garnishing
  • Chopped onions, coriander leaves, pomegranate arils, nylon sev
  • You may also use some fresh grated coconut

Vegetable Poha Recipe |  How to Make Poha

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Vegetable Poha Recipe |  How to Make Poha



Method

  • Clean and wash the poha. Soak it in water for about a minute.
  • Strain the poha and let it sit until further use.
  • In a pan or kadhai, heat the oil.
  • Add in mustard seeds and allow them to crackle.
  • As the mustard seeds start crackling, add the curry leaves, chopped ginger and green chilies.
  • Fry them for a couple of seconds after which add the peanuts. Fry until peanuts turn golden and crisp.
  • Next, add the onions and saute them until nice pink in color.
  • Now, add the chopped vegetables. Give a nice stir. Cover and cook for 3 to 4 minutes or until vegetables are soft.
  • Season with salt, black pepper powder and turmeric powder.
  • Give a nice mix. Now add sugar. Again mix it nicely.
  • Next, add the poha and sprinkle few drops of water. Give a nice stir.
  • Switch off the heat, cover and let poha rest for 2 to 3 minutes.
  • Uncover, add in the lemon juice and fluff up the poha with a fork.  
  • Serve hot garnished with chopped onions, pomegranate seeds, coriander leaves and sev. You may also garnish with some freshly grated coconut.

Vegetable Poha Recipe |  How to Make Poha

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