Quick Poha Recipe- Cabbage & Capsicum Indian Breakfast Idea

Last Updated on 4 months by Neha Deshmukh

Quick Poha Recipe – Cabbage & Capsicum Indian Breakfast Idea

Hey everyone! If you’re anything like me, mornings can be… hectic. But that doesn’t mean you have to skip breakfast! I’m sharing my go-to quick poha recipe – it’s packed with veggies, super flavorful, and comes together in under 20 minutes. Seriously, this cabbage and capsicum poha is a lifesaver on busy days.

Why You’ll Love This Recipe

This isn’t your grandma’s traditional poha (though I love that too!). We’re giving it a little twist with the addition of crunchy cabbage and capsicum. It’s a fantastic way to sneak in some extra veggies first thing in the morning. Plus, the sesame seeds add a lovely nutty flavor and satisfying crunch. It’s light, comforting, and totally customizable.

Ingredients

Here’s what you’ll need to whip up this delicious poha:

• 1 cup poha (flattened rice)
• 2 cups shredded cabbage
• 1 cup thinly sliced capsicum (bell pepper)
• 2 tbsp sesame seeds
• 0.25 tsp turmeric powder
• Salt to taste
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 green chillies, finely chopped
• 1 inch ginger, grated
• 1 sprig curry leaves
• 2 tbsp coriander leaves, chopped
• Lemon juice (to taste)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Poha Varieties: You’ll find different types of poha – thick, thin, and medium. I prefer medium for this recipe, as it holds its shape well.
• Sesame Seeds: White sesame seeds are classic, but black sesame seeds add a beautiful color and slightly more intense flavor. Feel free to use a mix!
• Curry Leaves: Fresh curry leaves are essential for that authentic Indian flavor. If you can’t find them, it’s just not the same! They’re readily available at Indian grocery stores. My local store always has the freshest ones.
• Capsicum/Bell Pepper: Any color capsicum works great – red, yellow, or green. I often use a mix for a more vibrant dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the poha 2-3 times under cold water. This gets rid of any excess starch. Drain well and let it sit for 15-20 minutes to soften up. After that, gently fluff it with a fork.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them splutter – that’s when you know the flavors are releasing!
3. Add the chopped ginger, green chillies, and curry leaves. Sauté for about 10 seconds until fragrant. My kitchen always smells amazing at this point.
4. Next, add the shredded cabbage and sliced capsicum. Sprinkle in the turmeric powder and salt. Cook covered for 3-4 minutes, or until the vegetables are tender-crisp.
5. Time for the poha! Add the fluffed poha to the pan and mix well with the vegetables. Cook covered for another 2-3 minutes. If it seems a little dry, add a splash of water.
6. Finally, squeeze in some fresh lemon juice, sprinkle with sesame seeds, and garnish with chopped coriander leaves. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the poha! You want it to be soft but still have a little bite.
• Adjust the amount of green chilli to your spice preference.
• A squeeze of lemon juice really brightens up the flavors. Don’t skip it!

Variations

This recipe is super versatile. Here are a few ideas to spice things up:

• Vegan Poha: This recipe is naturally vegan! Just double-check your oil.
• Gluten-Free Poha: Poha is naturally gluten-free, making this a great option for those with dietary restrictions.
• Spice Level Adjustments: Add a pinch of red chilli powder or a dash of asafoetida (hing) for extra heat.
• Festival Adaptations: During Makar Sankranti or Lohri, you can add peanuts and a touch of jaggery for a festive twist. My family always makes it this way during Makar Sankranti!

Serving Suggestions

Poha is fantastic on its own, but it also pairs well with:

• A side of yogurt
• A cup of chai (Indian tea)
• A sprinkle of sev (crispy chickpea noodles) for extra crunch

Storage Instructions

Poha is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a pan or microwave. It might lose a little of its texture, but it will still be tasty!

FAQs

Let’s answer some common questions:

• Is Poha Healthy? Absolutely! Poha is a good source of carbohydrates, iron, and fiber. Plus, adding veggies like cabbage and capsicum boosts its nutritional value.
• Can I make Poha ahead of time? I wouldn’t recommend making the entire dish ahead of time, as the poha can get mushy. However, you can prep the vegetables and rinse the poha in advance.
• What is the best type of Poha to use? Medium-sized poha works best for this recipe, but you can experiment with different varieties.
• How do I prevent Poha from becoming mushy? Don’t overcook it! Rinse it well, but don’t soak it for too long.
• Can I add other vegetables to this Poha recipe? Definitely! Peas, carrots, and potatoes are all great additions. Feel free to get creative!