Poha 4 Ways|4 Breakfast Ideas

Poha is the infamous dish which is usually a part of every household’s breakfast routines all over India. It’s light, quick to prepare and also gives the much needed energy boost which one needs early in the morning and keeps one full for a long time.

I have seen many varieties of Poha being made in my house and all across the country. It’s a neutral ingredient but I always feel that you need some additions to this simple breakfast to make it complete and nutritious.

Here are 4 of my experiments with Poha which I am sure you all would like. What’s not to like! These are unique twists, nutritious meals, filling, healthy, delicious and get done with only a little bit of extra time. So get ready to include these 4 in your breakfast menu.

Here’s the quick video to drive the idea across, followed by my detailed recipes.

Poha Nutri Bowl

poha bowl2

Prep time: 15 mins

Cook time: 15 mins

Serving Size: 2

Ingredients

  • Poha (Flattened Rice), Medium Thick – 1 cup
  • Salt to taste
  • Lemon juice – 1 tsp
  • Sugar – 1 tsp
  • Oil – 1 tbsp
  • Cumin seeds – 1 tsp
  • Green chili – 1
  • Onion, finely chopped – 1/2 cup
  • Curry leaves – Few
  • Peas, steamed – 1/4 cup
  • Turmeric powder – 1/2 tsp
  • Coriander leaves, finely chopped – 1/4 cup
  • Carrot, medium – 1
  • Fresh coconut slices – 5
  • Fresh coconut chutney – 2 tbsp
  • Fresh coriander for garnish
  • Lemon slices for garnish

For Peanut Usal

  • Tomatoes, finely chopped – 1/4 cup
  • Onion, finely chopped – 1/4 cup
  • Peanuts – 1/4 cup
  • Salt to taste
  • Red chili powder – 1/4 tsp
  • Lemon juice – 1 tsp
  • Fresh coriander, finely chopped – 1 tbsp

Direction

  1. Wash Poha in water two to three times. Drain well.
  2. Add salt, lemon juice and sugar. Mix and keep side.
  3. In a pan, add oil and once it’s hot add cumin seeds.
  4. Once the seeds splutter, add green chili and onions. Fry well until translucent.
  5. Add curry leaves, peas (steamed) and turmeric powder. If using fresh peas, then cover and cook for a couple of minutes until the peas are soft.
  6. Mix well and then add the seasoned poha.
  7. Mix well and add fresh coriander. Cover and cook at this point on low heat until the poha is soft and aromatic.
  8. In a separate bowl, mix peanuts (roasted or raw), tomatoes, onions, salt, lemon juice, red chili powder and fresh coriander. Raw peanut usal is ready.
  9. To assemble the breakfast bowl, add poha in one half of the bowl.
  10. Add the raw peanut usal, coconut slices, fresh coriander.
  11. With the help of a peeler peel thin long slices of the carrot. Roll these slices individually and add to the bowl.
  12. Serve some coconut chutney (or green chutney) on the top.
  13. Garnish with lemon wedges, roasted green chili from the poha and serve hot.

Poha Energy Wheels

poha tikki

Prep time: 15 mins

Cook time: 10 mins

Serving Size: 2

Ingredients

  • Poha (Flattened Rice), Medium Thick – 1 cup
  • Potatoes, boiled and mashed – 1 cup
  • Onion, finely chopped – 1/2 cup
  • Coriander leaves, finely chopped – 1/4 cup
  • Garlic, crushed or grated – 1 tsp
  • Salt to taste
  • Lemon juice – 1 tsp
  • Fresh coconut chutney – 2 tbsp
  • Red chili powder – 1 tsp
  • Chaat Masala – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Cumin powder – 1 tsp
  • Peanuts, roasted and crushed – 1/4 cup
  • Oil for shallow frying
  • Coriander Mint chutney for garnish – 2 tbsp

Direction

  1. Wash Poha in water two to three times. Drain well and keep side.
  2. In a big bowl, mix together mashed potatoes, drained poha, onions, coriander leaves, garlic, salt, lemon juice, coconut chutney (or grated coconut), red chili powder, chaat masala, turmeric powder, cumin powder, crushed peanuts. [Add finely chopped vegetables or peas if you want at this stage]
  3. Mix well and form into desired shapes. I have shaped them into patties (or wheels).
  4. In a flat griddle or a pan, add 2 tsp oil and shallow fry these patties. Use more oil if required in between roasting both sides.
  5. Please note that the patties are a bit soft so handle with care. I have not added any binding since maida or cornflour or even bread binding can be avoided when not required.
  6. If you are making more in quantity, you can add bread crumbs for binding.
  7. Once the patties or wheels are roasted from both sides, serve them with green chutney.

Poha Drunken Bowl

poha usal

Prep time: 15 mins

Cook time: 20 mins

Serving Size: 2

Ingredients

For Poha

  • Poha (Flattened Rice), Medium Thick – 1 cup
  • Salt to taste
  • Lemon juice – 1 tsp
  • Sugar – 1 tsp
  • Oil – 1 tbsp
  • Cumin seeds – 1 tsp
  • Green chili – 1
  • Onion, finely chopped – 1/2 cup
  • Curry leaves – Few
  • Peas, steamed – 1/4 cup
  • Turmeric powder – 1/2 tsp
  • Coriander leaves, finely chopped – 1/4 cup

For Sprouts Usal

  • Oil – 1 tbsp
  • Asafoetida (hing) – 1 Pinch
  • Cumin seeds – 1 tsp
  • Green chili – 1
  • Onion, finely chopped – 1/4 cup
  • Tomatoes, finely chopped – 1/4 cup
  • Garlic, crushed or grated – 1 tsp
  • Dessicated coconut or coconut chutney – 1/4 cup
  • Red chili powder – 1 tsp
  • Salt to taste
  • Garam masala or Goda Masala – 1 tsp
  • Water – 2 cups
  • Mixed sprouts – 1 cup
  • Coriander leaves, finely chopped – 1/4 cup
  • Lemon juice – 1 tsp
  • Fresh coconut chutney – 2 tbsp

Direction

  1. To make poha, take a look at the directions shared in the “Poha Nutri Bowl” recipe above.
  2. For mixed sprouts usal, add oil in a pan. Once it is hot, add asafoetida (hing).
  3. Add cumin seeds, green chili and onion. Fry well until translucent.
  4. Add tomatoes and fry until oil leaves the sides.
  5. Add garlic, desiccated coconut, salt, red chili powder, garam masala powder (all spice powder). Mix well and fry for a couple of minutes. Use a little water if it’s too dry and burning.
  6. Now add mixed sprouts and 2 cups of water.
  7. Cover and cook for 15 minutes or until sprouts are a bit soft but not mushy. [If you prefer mushy then pressure cook for 2 whistles]
  8. Add lemon juice, fresh coriander.
  9. Serve 1/2 cup poha with Usal in a bowl. Garnish with coconut chutney and fresh coriander. You can also add chopped onion, dry snack mixture for crunch if you fancy.

Poha Jacket Potatoes

DSC_0014.00_01_40_14.Still007

Prep time: 15 mins

Cook time: 25 mins

Serving Size: 2

Ingredients

For Poha

  • Poha (Flattened Rice), Medium Thick – 1 cup
  • Salt to taste
  • Lemon juice – 1 tsp
  • Sugar – 1 tsp
  • Oil – 1 tbsp
  • Cumin seeds – 1 tsp
  • Green chili – 1
  • Onion, finely chopped – 1/2 cup
  • Curry leaves – Few
  • Peas, steamed – 1/4 cup
  • Turmeric powder – 1/2 tsp
  • Coriander leaves, finely chopped – 1/4 cup

For Jacket Potato

  • Potatoes, Big – 2
  • Oil – 1 tbsp
  • Salt to taste
  • Finely chopped vegetables, purple cabbage and carrots – 1/2 cup
  • Coriander mint chutney – 2 tbsp
  • Cheese, grated – 1/2 cup
  • Sale and Pepper as per taste
  • Red chili flakes – 1 tsp
  • Ketchup for garnish

Direction

  1. To make poha, take a look at the directions shared in the “Poha Nutri Bowl” recipe above.
  2. For jacket potatoes, par boil potatoes (in a pressure cooker for two whistles).
  3. Cut them into two halves from the center.
  4. Drizzle some oil and salt.
  5. Cover with aluminum foil and bake in a pre heated oven at 200 degree C for about 15 minutes or until soft and done.
  6. Scoop the baked potatoes using a spoon to make a hollow in the center.
  7. Fill the center with poha, grated vegetables, green chutney, grated cheese, salt, pepper and red chili flakes.
  8. Cover with foil again and bake in the oven for 7 to 10 minutes at 200 degree C.
  9. Once the cheese has melted, remove the foil and broil on the top oven shelf for 5 minutes.
  10. Serve hot with ketchup drizzled on top.
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One Comment Add yours

  1. Meenu Todi says:

    Thanks Foopla for all the updates…

    Sent from my iPhone

    >

    Like

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