Quick Poha Recipe – Indian Flattened Rice with Veggies & Spices

Last Updated on 2 months by Neha Deshmukh

Quick Poha Recipe – Indian Flattened Rice with Veggies & Spices

Introduction

Poha. Just the word brings back so many childhood memories! It’s the quintessential Indian breakfast, and for good reason. It’s quick, comforting, and incredibly versatile. I remember my grandmother making a huge batch every Sunday, and the whole family would gather around, enjoying it with a side of sweet mango pickle. This recipe is my take on her classic – a simple, flavorful poha packed with veggies and warming spices. It’s perfect for a busy weekday morning or a cozy weekend brunch.

Why You’ll Love This Recipe

This poha recipe is a winner because it’s:

• Fast: Ready in under 30 minutes!
• Easy: Seriously, even beginner cooks can nail this.
• Healthy: Packed with carbs, veggies, and a little bit of spice.
• Customizable: Feel free to swap in your favorite vegetables.
• Delicious: Seriously, it just tastes like home.

Ingredients

Here’s what you’ll need to make this delightful poha:

• 1 cup Poha (flattened rice)
• 1 onion, finely chopped
• 1 green chilli, finely chopped (adjust to your spice preference!)
• 0.5 tsp ginger-garlic paste
• Salt to taste
• 1 small carrot, finely chopped
• 0.5 potato, finely chopped
• 3-4 beans, finely chopped
• 0.25 cup cabbage, finely chopped
• 0.25 cup peas
• 4 cauliflower florets, finely chopped
• 2-3 tsp oil
• 1 small bit cinnamon
• 2 cloves

Ingredient Notes

Let’s talk about the ingredients! Choosing the right poha makes all the difference.

• Poha Type: You can use either thick (phule) or thin (kande) poha. I prefer medium-thick poha for this recipe – it holds its shape well. If using thick poha, you might need a splash more water during cooking.
• Veggie Variations: Traditionally, poha is made with onions and potatoes. But feel free to get creative! My friend’s mom always adds chopped beetroot, and it’s amazing.
• Tempering Spices: The cinnamon and cloves are key to that classic poha aroma. Don’t skip them! They add a lovely warmth and depth of flavor. A tiny pinch of asafoetida (hing) is also a fantastic addition if you have it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the poha under running water 2-3 times. This gets rid of any excess starch. Drain it well in a colander, fluff it up with a fork, and set it aside.
2. Next, finely chop your onions, green chillies, and all those lovely vegetables – carrot, potato, beans, cabbage, cauliflower, and peas. Prep is key, right?
3. Heat the oil in a pan over medium heat. Add the cinnamon and cloves and sauté until they become fragrant – about 30 seconds. This is called “tempering” and it’s where all the magic begins!
4. Add the chopped onions and sauté until they turn translucent.
5. Mix in the green chillies and ginger-garlic paste. Sauté for another 2 minutes until you can really smell the aroma.
6. Now, add all the chopped vegetables, and salt. Cook until the vegetables are tender. If you’re short on time, you can use pre-cooked or microwaved veggies – no judgement here!
7. Gently fold in the rinsed poha. If you’re using thick poha, cover the pan and cook for 2-3 minutes. If it seems a little dry, sprinkle in a tablespoon or two of water.
8. Serve hot!

Expert Tips

• Don’t overcook the poha! It should be soft and fluffy, not mushy.
• Rinsing the poha is crucial. It removes the starch and prevents it from sticking together.
• Taste as you go! Adjust the salt and chilli to your liking.

Variations

• Vegan Poha Adaptation: This recipe is already naturally vegan! Just double-check your oil doesn’t contain any animal products.
• Spice it Up: Add a pinch of red chilli powder or a dash of turmeric for extra flavor and color.
• Lemon Zest: A squeeze of lemon juice at the end brightens up the flavors beautifully. My mom always adds a little!

Gluten-Free Confirmation

Good news! Poha is naturally gluten-free, making this a fantastic option for those with gluten sensitivities.

Spice Level Adjustment

• Mild: Reduce or omit the green chilli.
• Medium: Use 1 green chilli, finely chopped.
• Spicy: Add 2-3 green chillies, or a pinch of red chilli powder.

Festival Adaptations

Poha is a popular dish during Makar Sankranti (a harvest festival) in many parts of India. During this festival, people often add peanuts and a touch of jaggery (gur) to their poha for a sweet and savory flavor.

Serving Suggestions

Poha is delicious on its own, but it’s even better with:

• A ripe banana – a classic pairing!
• A side of plain yogurt.
• A sprinkle of sev (crispy chickpea noodles) for extra crunch.
• A cup of hot chai.

Storage Instructions

Leftover poha can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

What type of Poha is best for this recipe?

Medium-thick poha works best, but you can use thick or thin poha – just adjust the cooking time and water accordingly.

Can I make Poha ahead of time?

It’s best enjoyed fresh, but you can prep the vegetables and rinse the poha ahead of time to save some morning rush.

How do I prevent Poha from becoming mushy?

Don’t overcook it! Rinse the poha well and cook it just until it’s soft and fluffy.

What vegetables can I substitute in this recipe?

Feel free to use any vegetables you like! Peas, beans, carrots, potatoes, and cauliflower are all great options.

Is Poha a healthy breakfast option?

Absolutely! Poha is a good source of carbohydrates, fiber, and vitamins. It’s a light and nutritious way to start your day.