Vegan Poha
Start your day with a burst of flavor and nutrition with this vibrant Vegan Poha recipe! Made with tender flattened rice, aromatic spices like cumin, mustard seeds, and asafoetida, and a medley of fresh ingredients including green chilies, onions, ginger, and curry leaves, this dish is a perfect blend of taste and health. Cooked in fragrant coconut oil, it gets its sunny hue from turmeric and a zesty touch from fresh lemon juice. Topped with crunchy roasted peanuts and chopped coriander, this quick and easy vegan breakfast or snack is ready in under 30 minutes and is ideal for those seeking wholesome, gluten-free options. Whether enjoyed as a light brunch or a mid-day meal, Vegan Poha is as satisfying as it is delicious!
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Recipe Information
Ingredients
- 200 grams Flattened rice (poha)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida
- 0.5 teaspoon Turmeric powder
- 2 pieces Green chilies, finely chopped
- 1 medium Onion, finely chopped
- 1 teaspoon Ginger, grated
- 1 teaspoon Salt
- 0.5 teaspoon Sugar
- 1 tablespoon Lemon juice
- 10 pieces Curry leaves
- 2 tablespoons Fresh coriander leaves, chopped
- 50 grams Roasted peanuts
Instructions
Rinse the flattened rice (poha) in a sieve under running water until it becomes soft. It should retain its shape but become tender. Set aside and allow it to drain completely.
In a large pan, heat the coconut oil over medium heat. Add mustard seeds and allow them to splutter.
Add cumin seeds followed by asafoetida, and sauté for a few seconds until aromatic.
Add the chopped green chilies, curry leaves, and stir for about a minute.
Add the chopped onion and grated ginger, and sauté until the onions turn translucent.
Mix in the turmeric powder and stir well to combine.
Now, add the softened poha to the pan along with salt and sugar. Gently mix until well coated with the turmeric mixture.
Cook for another 2-3 minutes on low heat, stirring occasionally, ensuring the poha is heated through.
Before turning off the heat, add lemon juice, half of the chopped coriander leaves, and roasted peanuts. Mix gently to incorporate.
Remove from the heat and let it sit for a few minutes before serving.
Garnish the poha with remaining chopped coriander leaves and serve hot.
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 11.2 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 924 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
