Poha is an Indian style breakfast pilaf or pulao made with puffed or flattened rice or other grains. Indian breakfasts tend to be savory than sweet. Only with the introduction of packaged breakfast cereal and heavy marketing geared towards kids the culture of sweet breakfast became mainstream in India. When I was growing up in India cornflakes was fancy and was manufactured by couple of brands so we ate it rarely. I grew up eating bananas, seasonal fruit, glass of milk and savory breakfasts like Poha, Idli, Parathas for breakfast. Poha was quick and one of my favorite breakfasts.
Poha is mostly made with puffed flattened rice. These days a variety of grains are puffed and flattened and make an ideal wholesome ingredient for poha. Look for puffed amaranth, barley even regular quick cooking oats make excellent poha. Hope you give it a try.
- NOTES
- Lightly rinse the quinoa. Don’t agitate it too much it will disintegrate the grain, the idea is to get it just a little moist)
- I love peanuts in this recipe, use as much or less as you like.
- I recommend one cup mixed veggies for this recipe to make it substantial this is totally optional
- I recommend Nuts.com brand quinoa puffs, it’s not sponsored just a fan. of their products.
- For Puffed flattened Rice Poha recipe check this out.
- Ingredients
- 2 cups puffed quinoa ( not sponsored but I like this brand), rinsed in cold water and drained
- OPTIONAL: 1 cup finely chopped, any mixed veggies combo or just 1 or two will do: (peas, carrots, green beans, shredded cabbage or Brussels crumbled tofu also is delicious for extra protein).
- 1 large onion, finely chopped or a bunch of small spring onions
- 2-3 green chillies, finely chopped, (use less if you prefer milder poha)
- 2 tbsps any neutral oil
- ½ tsp asafoetida
- 1 tsp cumin seeds
- 1 sprig curry leaves, about 8-10 leaves, (optional)
- ½ cup skinless raw peanuts, (I love peanuts in this recipe, use as much or less as you like)
- ½ tsp ground turmeric
- lemon juice 2-3 tablespoons
- Salt to taste
- GARNISHES
- 2 tbsps chopped cilantro
- 2 tablespoons Shredded fresh coconut, optional, but tastes really good
- INSTRUCTIONS
- Rinse the puffed quinoa and set it aside to drain. (Don’t agitate it too much it will disintegrate, the idea is to get it just a little moist)
- Chop the veggies.
- WARM oil in a wok or frying pan. When it’s hot, add the peanuts and toast till slightly golden on medium heat stirring constantly. Don’t walk away as the peanuts burn very quickly., then add onions, cumin seeds, curry leaves and green chillies.
- Sauté for a few minutes until the onion softens and starts to brown a little. Add the turmeric, salt and the chopped veggies if using, stir to coat the veggies with the spice mix. Cook for 2-3 minutes till veggies have soften evenly.
- Add in the puffed quinoa and salt, mix everything very well. Cover and cook for a couple of minutes on a gentle simmer. No need to add water.
- To finish, add the lemon juice and add salt to taste if needed. Give it one more mix.
- Serve topped with chopped cilantro, lemon wedges and freshly grated coconut. Enjoy!
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