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Poha with a twist
Poha? What is poha, if you are wondering? Poha is simply rice that has been parboiled, rolled, flattened, and dried. It originated in the Gujrati culture but is enjoyed by most vegetarians as it makes a great option for breakfast! The traditional recipe is made with potatoes, but I gave a twist and added vegetables instead, to avoid nightshades.
I am a huge fan of simple and easy breakfast recipes. There are many favorite simple breakfast recipes and out of those poha is one of my favorite recipes, and adding nourishing and warm spices makes it easy to digest.
🍽 S E R V I N G S
🌿 I N G R E D I E N T S
1 tbsp Olive oil
1 ½ cup thick poha (flaked rice)
1/4 cup peeled onion
1/4 cup chopped peppers
1/4 cup peas
¼ cup cashews or peanuts
8-10 curry leaves
1 tsp cumin seeds or powder
1 tsp mustard seeds
½ tsp fennel seeds (optional)
1/4 tsp asafoetida
1 tsp salt
½ tsp turmeric
1 green chili chopped finely or crushed (optional)
1 tbsp fresh lemon juice
a handful of finely chopped fresh cilantro
👨🍳 T H E M A G I C H A P P E N S N E X T
1. Wash your rice flakes in a bowl and cover with water for a couple of minutes. Drain water completely using a strainer, rinse with water again and set aside.
2. Heat your skillet/pan and pour in the oil. Once heated, lower the flame and add in the cumin, mustard and fennel seeds. Sauté for a couple of minutes, once the mustard seeds pop, add the asafoetida, curry leaves, chillies (optional) and cashews/peanuts, onions, turmeric and salt and sauté.
3. Lower the flame and add in the vegetables. Cover the pan with a lid and let the vegetables cook for a few minutes.
4. Once the vegetables are soft, add the poha, give it a delightful mix, turn off the heat and lastly squeeze on the lemon and sprinkle in the fresh cilantro.
Eat with gratitude and love 💕
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