Vibrant Green Veggie Poha: A Quick & Healthy Indian Breakfast
30 minutes
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About Vibrant Green Veggie Poha: A Quick & Healthy Indian Breakfast
Craving a vibrant and healthy meal that's ready in a flash? This Green Veggie Poha is a delicious Indian breakfast or snack that will tantalize your taste buds in just 30 minutes! Imagine fluffy flattened rice sautéed with fresh green vegetables and fragrant spices like coriander and chili powder.This recipe is perfect for busy mornings or a light yet satisfying meal any time of day. It's a flavorful way to enjoy a taste of authentic Indian cooking, and it's packed with healthy veggies too!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Produce
- 2 cup Vegetables (such as peas, beans, carrots, chopped, potatoes)
Pantry
- 1 cup Flattened Rice flattened rice
- 2 tsp Coriander ground
- 1 tsp Chili Powder
- 1 tsp Mustard Seeds
- 2 tbsp Oil
- 2-3 Chillies dried, red
- 10-12 Curry Leaves
- 1 1/2 tsp Salt or to taste
Instructions
- First, rinse the poha under cold water for a few seconds. This hydrates the flattened rice and prevents it from becoming mushy.
- Heat the oil in a large pan or skillet over medium heat. Add the dried red chilies, mustard seeds, and curry leaves. Sauté for about 30 seconds until the mustard seeds begin to pop and the curry leaves become fragrant.
- Add the chopped vegetables to the pan. Sauté for 5-7 minutes, stirring occasionally, until they are slightly softened but still retain some crunch.
- Stir in the ground coriander, chili powder, and salt. Sauté for another minute to toast the spices and enhance their flavors.
- Sprinkle a tablespoon or two of water over the vegetables. Cover the pan and cook for 2-3 minutes to steam the vegetables and allow the flavors to meld.
- Gently fold in the rinsed poha. Mix well to combine with the vegetables and spices. Cook for 2-3 minutes, or until heated through.
- Serve the vibrant Green Veggie Poha immediately. Enjoy!
Recipe Notes
Good To Know
- To enhance the crunch, add a handful of roasted peanuts or cashews along with the mustard seeds during tempering.
- For extra flavor and visual appeal, garnish with freshly grated coconut and a squeeze of lemon juice just before serving.
- If preparing in advance for a tiffin box, let the poha cool completely before packing to prevent sogginess.
- To make this dish vegan and even more protein-rich, toss in some cooked chickpeas or boiled edamame along with the green veggies.
Expert Tips
- For a spicier kick, add a finely chopped green chili or a pinch of red pepper flakes along with the other spices.
- Adjust the amount of water used to soak the poha based on its thickness. Thicker poha requires a little more water, while thinner poha needs less.
- Don't overcook the poha. It should be light and fluffy, not mushy.
Storage Instructions
- Store leftover poha in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a microwave or on the stovetop with a sprinkle of water to prevent drying out.
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Recipe Nutrition
Calories: 241kcalCarbohydrates: 25gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 1710mg
Geeta Biswas
Articles: 919
4 Comments
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Such an enticing dish! Thanks for the recipe.
This is exactly what I was looking for!
Such a flavorful dish! Can’t wait to taste it.
I’m in love with this recipe already!