Aloo (Potato) Poha is a common breakfast in most of North Indian homes. It is made with flattened rice, potato and onion. Batata Poha, Kanda Poha or Poha are some common names for this dish. I have given it a twist and modified to add more vegetables like cauliflower, capsicum and tomato, naming it as “Vegetable Poha” which is more fulfilling and healthy. One can also add fresh green peas if they are available. It is a fairly simple dish to make and is a very healthy option for an evening snack.
Yield: 2 to 3 servings
Prep time: 15 minutes
Total time: 30 minutes
Ingredients for Vegetable Poha
250 grams Poha (beaten rice)
2 Potatoes boiled and chopped
2 Onions sliced
100 gms cauliflower florets (optional)
½ capsicum (optional)
1 tomato (optional)
1 Green chilli slit
2 tablespoon Coriander chopped
1 tablespoon Curry leaves
1 tablespoon Lemon juice
1/3 teaspoon Haldi (Turmeric powder)
1/3 teaspoon Chilli powder
1 teaspoon sugar
Salt to taste
1 teaspoon rai (mustard seeds)
2 tablespoon Oil
Bhujia to serve
Roasted peanuts (optional)
Directions for Vegetable Poha
- Place the poha in a big strainer and rinse under running water for 2 to 3 minutes.
- Cover and set it aside.
- Heat the oil in a pan, add mustard seeds and let them crackle.
- Add the green chilli, curry leaves, and cauliflower.
- Close the lid of the pan for 3-4 mins so that the caulfilower is cooked.
- Add onions and capsicum and saute for 2-3 mins.
- Now add the chopped boiled potatoes and saute for a minute.
- Add tomatoes and saute for a minute.
- Add haldi, chilli, sugar and salt and mix well.
- Add the poha, lemon juice and half of the coriander and toss.
- Cover and cook on low heat for 2 minutes.
- Switch off the heat.
- Serve garnished with rest of the coriander, onions, a slice of lemon and peanuts (optional).
- Sprinkle some Bhujia (sev) on top if desired.