Photo: Poha by Sanjay Acharya, CC BY-SA 3.0.
Vegetable Poha
A light Maharashtrian breakfast of flattened rice with peas, turmeric, peanuts, and fresh lime.
Allergen labels are based on listed ingredients and are not a guarantee for allergy safety.
Ingredients
- 240 g thick poha (flattened rice)
- 35 g peanuts
- 80 g green peas
- 1 whole small potato, diced
- 1 medium onion, finely chopped
- 1 tsp mustard seeds
- 0.5 tsp cumin seeds
- 0.5 tsp turmeric
- 1 whole green chilli, finely chopped
- 1 tbsp neutral oil
- 1 tbsp lemon juiceSmart swaps
- 2 tbsp cilantro, chopped
- salt to taste
Nutrition
Micronutrients per serving
Approximate food-composition estimates. Percent Daily Values use standard adult references, not individualized targets. Values vary with ingredients and preparation; this information is not medical advice.
- Calcium
- 42 mg (3% DV)
- Iron
- 2.4 mg (13% DV)
- Magnesium
- 61 mg (15% DV)
- Potassium
- 330 mg (7% DV)
- Vitamin C
- 18 mg (20% DV)
- Vitamin D
- 0 mcg (0% DV)
- Folate
- 62 mcg (16% DV)
Source and estimate basis: Approximate per-serving estimates from generic ingredient composition and stated quantities; brands, produce size, and salt use vary.
Method
- 1
Rinse the poha briefly in a sieve, drain well, and leave it to soften for 8 minutes. Fluff with a fork.
- 2
Heat the oil in a wide pan. Add mustard and cumin seeds; when they crackle, stir in the peanuts and cook until lightly toasted.
- 3
Add the onion, potato, peas, chilli, turmeric, and salt. Cover and cook over medium-low heat, stirring occasionally, until the potato is tender.
- 4
Fold in the softened poha and warm gently for 3 to 4 minutes. Turn off the heat, add lemon juice and cilantro, and serve warm.