Poha Breakfast Bowl!

Did someone say breakfast like a king? Yes! Make yourself a breakfast bowl which offers more than our regular breakfast of poha, upma and the likes. Offers more nutrition, more fiber, more energy! Poha (flattened rice) breakfast bowl was put together keeping precisely this in mind!

This is a power packed breakfast which is delicious, healthy and pretty to look at! The right combination of spicy, tangy and sweet all in one! It can be made as per your wish! Fill your bowl with what you like along side the humble poha and you have a one meal bowl which will keep you full for a long time!

Poha Breakfast Bowl2

Here’s my recipe for Poha Breakfast Bowl!

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Poha (Flattened Rice) Breakfast Bowl: Breakfast bowl with poha, spicy peanuts, carrot roll ups, sprout salad and a fresh coconut chutney.Poha Breakfast Bowl3

Author: Nand

Recipe type: Breakfast

Cuisine: Indian

Serving Size: 2


For Poha:

  • Poha (flattened rice) – 1 cup
  • Salt to taste
  • Sugar – 1 tsp
  • Lemon juice – 1 1/2 tsp
  • Oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Green chilies, slit – 2
  • Curry leaves – small bunch
  • Potato, finely diced – 1/2 cup
  • Onion, finely chopped – 1/2 cup
  • Turmeric powder – 1 tsp
  • Fresh coriander for garnish

For Spicy Peanuts:

  • Peanuts – 1/2 cup
  • Oil – 1/2 tsp
  • Salt to taste
  • Chaat masala – 1/2 tsp
  • Black pepper powder – 1/4 tsp
  • Cumin powder – 1/4 tsp
  • Red chili powder – 1/2 tsp

For Sprout Salad:

  • Moong sprouts – 1 cup
  • Onion, finely chopped – 1/4 cup
  • Tomatoes, finely chopped – 1/4 cup
  • Lemon juice – 1 tsp
  • Coriander, chopped – 1 tsp
  • Salt to taste
  • Black pepper to taste
  • 1 Small, Carrot

For Coconut Chutney:

  • Coconut, diced – 1 cup
  • Salt to taste
  • Sugar – 1/2 tsp
  • Lemon juice – 1 tsp
  • Water as needed
  • Green chili – 1


  1. Wash the poha two to three times and drain water. Now mix salt, lemon juice and sugar with a fork and keep aside.
  2. In a deep pan, add oil and once the oil is hot, add mustard seeds, curry leaves.
  3. Once it crackles, add onion and saute for a minute on low heat.
  4. Now add the diced potatoes, salt (only as per the potatoes because salt in the poha has already been added) and turmeric powder.
  5. Cover and cook until the potatoes are cooked.
  6. Now add poha and mix through. Cover and let it cook for another minute or so. If you find that the poha has become very dry and is still thick, sprinkle some water, cover and cook for a minute. Keep aside.
  7. For spicy peanuts, heat oil in a small vessel and add peanuts. Let them roast on low heat until slightly browned. Add salt, red chili powder, chaat masala, black pepper powder, cumin powder. Mix well and switch off the flame.
  8. For sprouts salad, mix sprouts, tomatoes, onion, lemon juice, salt, coriander, black pepper and mix well.
  9. Use a peeler/mandolin to get vertical carrot strips. Roll each strip and mix with sprouts salad.
  10. For coconut chutney, grind together coconut, green chilies, salt, lemon juice, sugar with very little water until  a smooth paste is formed.
  11. To assemble, take a bowl and place hot poha, spicy peanuts, sprouts salad, carrot roll ups some fresh coriander, with a heapful of coconut chutney.

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s