Ingredients

• 2 cups thick poha (flattened rice)
• 2 tbsp oil
• Salt to taste
• ½ tsp sugar (optional)

• ½ cup onion, finely chopped
• ½ cup potato, finely chopped
• ¼ cup green peas
• 1 green chilli, finely chopped

• 1 tsp mustard seeds
• 8–10 curry leaves
• ¼ tsp turmeric powder
• 2 tbsp peanuts

• Fresh coriander leaves
• Lemon wedges
• Grated coconut (optional)

Instructions

1. Rinse the Poha: Wash poha in a colander under running water until soft. Drain well and keep aside.
2. Season Poha: Add salt, sugar, and turmeric to poha. Mix gently and set aside.
3. Heat Oil: Heat oil in a pan. Add mustard seeds and let them crackle.
4. Add Peanuts & Curry Leaves: Add peanuts and curry leaves. Sauté until peanuts turn crisp.
5. Cook Vegetables: Add onions, green chillies, potatoes, and peas. Cook until vegetables are soft.
6. Add Poha: Add seasoned poha to the pan and mix gently.
7. Steam Lightly: Cover and cook on low flame for 2–3 minutes.
8. Serve: Garnish with coriander, coconut, and lemon juice. Serve hot.

Why You’ll Love This Recipe

• Quick and easy breakfast
• Light yet filling
• Uses simple pantry ingredients
• Customisable with vegetables
• Perfect for all age groups

Common Mistakes

• Over-soaking poha
• Cooking on high flame
• Skipping peanuts
• Overmixing poha

Variations

Kanda Poha: Skip vegetables and use only onions.
Indori Poha: Add fennel seeds and sev.
Healthy: Add sprouts or peanuts in extra quantity.

Personal Note

Veg poha is one of those breakfasts I keep coming back to. It is quick, comforting, and never feels heavy. A plate of hot poha with lemon and chai is pure morning happiness.