Poha is a beloved Indian breakfast staple known for its simplicity, nutrition, and delightful flavors. This best veg poha recipe combines fluffy flattened rice with vibrant vegetables and aromatic spices, making it a wholesome and satisfying start to your day.
Whether you’re a busy professional, a student, or simply someone who enjoys a quick yet delicious meal, this recipe is perfect for you. It’s light on the stomach, easy to customize, and packed with nutrients.
In this blog post, I’ll guide you through every step to create the perfect veg poha — from soaking the rice flakes to tempering the spices just right. Along the way, you’ll learn tips to enhance the dish, variations to experiment with, and ideas on how to serve it.
So roll up your sleeves, grab your ingredients, and let’s jump into making this comforting Indian classic!
Why You’ll Love This Recipe
This veg poha recipe is a winner for many reasons. First, it’s incredibly quick to prepare, coming together in under 20 minutes without sacrificing flavor.
The combination of tangy lemon juice, crunchy peanuts, and fresh herbs creates a perfect balance of taste and texture.
Moreover, the recipe is highly adaptable. You can add your favorite vegetables or nuts, adjust the spice levels, or make it vegan-friendly with ease.
Its light yet filling nature makes it suitable for breakfast, a snack, or even a light dinner. Plus, poha is gluten-free and low in calories, making it a healthy choice for diverse dietary needs.
Finally, this dish is a comforting taste of Indian street food that you can recreate right in your kitchen — no special equipment or exotic ingredients needed!
Ingredients
- 2 cups flattened rice (poha)
- 1 medium onion, finely chopped
- 1 small potato, peeled and diced
- 1/2 cup green peas (fresh or frozen)
- 1-2 green chilies, finely chopped
- 1/4 cup roasted peanuts
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 8-10 curry leaves
- 2 tablespoons oil (vegetable or mustard oil)
- Salt to taste
- 1 tablespoon sugar
- 1 lemon (juiced)
- 2 tablespoons fresh coriander leaves, chopped
Equipment
- Large mixing bowl
- Colander or sieve
- Non-stick pan or kadai
- Wooden spoon or spatula
- Knife and chopping board
- Measuring cups and spoons
Instructions
- Rinse the poha: Place the flattened rice in a colander and rinse it under cold running water gently. Let it drain completely for 5 minutes. The poha should be soft but not mushy.
- Prepare the vegetables: While the poha drains, chop the onion, potato, green chilies, and coriander. Keep the green peas ready.
- Cook the potatoes and peas: Heat oil in a non-stick pan over medium heat. Add mustard seeds and wait for them to crackle. Then add curry leaves and green chilies, sauté for a few seconds.
- Sauté onions: Add chopped onions and cook until translucent, about 3-4 minutes.
- Add potatoes and peas: Toss in the diced potatoes and green peas. Cover and cook for 7-8 minutes, stirring occasionally until the potatoes are tender.
- Spice it up: Sprinkle turmeric powder, salt, and sugar. Mix well to combine all the flavors.
- Add poha: Gently fold in the drained flattened rice. Stir carefully to avoid breaking the flakes. Cook for 2-3 minutes until everything is heated through.
- Finish with lemon and peanuts: Turn off the heat. Squeeze fresh lemon juice over the poha and add roasted peanuts. Mix well.
- Garnish and serve: Sprinkle chopped coriander leaves on top and serve hot.
Tips & Variations
“For perfectly fluffy poha, make sure to rinse and drain the flattened rice gently. Over-soaking can make it mushy.”
– For an extra crunch, add some sev (crispy chickpea flour noodles) on top just before serving.
– You can substitute the peanuts with cashews or almonds as per your preference.
– Add finely chopped carrots, bell peppers, or tomatoes to boost the veggie content.
– For a tangier twist, sprinkle some pomegranate seeds or add a dash of amchur (dry mango powder).
– Try tempering with cumin seeds instead of mustard seeds for a different aroma.
– To make the dish vegan, ensure you skip any ghee or butter and use vegetable oil.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 38 g |
| Protein | 5 g |
| Fat | 6 g |
| Fiber | 4 g |
| Vitamin C | 18% DV |
| Iron | 10% DV |
Serving Suggestions
Veg poha pairs wonderfully with a hot cup of masala chai or freshly brewed coffee, making it an ideal breakfast or mid-morning snack. You can also serve it alongside Kosher Sushi Salad Recipe for a fusion lunch or with a light cucumber raita for a cooling contrast.
For a more filling meal, try accompanying poha with some crispy fritters or a bowl of spiced lentil soup. Leftover poha can be lightly toasted the next day for a crunchy snack!
Conclusion
This veg poha recipe is a shining example of how simple ingredients can come together to create a meal that’s both nourishing and delicious. Its quick preparation, balanced flavors, and wholesome veggies make it a go-to dish for anyone looking to start their day on a positive note.
Plus, the recipe’s versatility allows you to tailor it to your taste buds and pantry availability.
Whether you’re new to Indian cooking or a seasoned home chef, this poha recipe is sure to become a favorite in your recipe collection. For more exciting recipes to try, check out our Magic Dough Recipe or indulge your sweet tooth with the Manny Randazzo King Cake Recipe.
Enjoy cooking and savor every bite of this delightful veg poha!
📖 Recipe Card: Best Veg Poha Recipe
Description: A quick and flavorful Indian breakfast made with flattened rice and fresh vegetables. Light, nutritious, and easy to prepare in under 30 minutes.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 2 cups flattened rice (poha)
- 1 medium onion, finely chopped
- 1 small potato, diced
- 1 green chili, chopped
- 1/2 cup green peas
- 1/4 cup roasted peanuts
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 8-10 curry leaves
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- 1 tablespoon lemon juice
Instructions
- Rinse poha in a colander and drain well; set aside.
- Heat oil in a pan and add mustard seeds until they crackle.
- Add curry leaves, chopped onions, green chili, and sauté until onions turn translucent.
- Add diced potatoes and green peas; cook until potatoes are tender.
- Stir in turmeric powder and salt.
- Add the drained poha and mix gently to combine.
- Cook for 3-4 minutes on low heat, stirring occasionally.
- Add roasted peanuts, lemon juice, and chopped coriander; mix well.
- Turn off heat and let it rest for 2 minutes.
- Serve hot garnished with extra coriander if desired.
Nutrition: Calories: 250 kcal | Protein: 6 g | Fat: 8 g | Carbs: 38 g
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