Poha is flattened rice that is normally eaten as a breakfast in India, and is packed with iron and fibre. It is cooked with a range of vegetables, one of the main ones being tomato and onions. Turmeric and other masalas are added to this to enhance the flavours further.
This is easy and light on the stomach, and great to pair with your usual savoury breakfast treats. I love pairing this with cold cucumber yoghurt. Don’t forget to tag me or send me your recreations if you make this. I would love to share!
- 2 cups of poha
- 4-5 curry leaves
- 1 tsp of Himalayan pink salt
- 1 fresh green chilli (optional)
- 1 tbsp vegetable oil
- 1/2 medium sized tomato chopped
- 1/4 tsp turmeric
- 1/4 tsp hing (asafoetida)
- 1 tsp lemon juice
- 1 tsp mustard seeds
- 1 beaten free range egg
- Wash the poha, drain and set aside
- Place the oil in a pan over medium heat
- Place mustard seeds and let it crackle for a few minutes
- Add hing, chilli, and curry leaves. Sauté for another few minutes until golden brown
- Add tomatoes and turmeric powder. Mix well and cook for another 2 minutes. Let the water from the tomatoes evaporate.
- Add the washed poha to the mixture, along with lemon juice, coriander and salt.
- Stir occasionally until the poha is fluffy.
- Add the beaten egg into the mixture, and stir to cook. Once the egg is fully cooked, you may switch the gas off.
- Serve with greek yogurt!
- Note: some people like adding onions, and you can too. It definitely adds more flavour, but if you’re having this in the morning, it may leave more flavour on your breath than needed
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