Poha is the name for flattened rice, or rice flakes. A poha (vegan) stir-fry makes for a tasty and nourishing breakfast. Have a couple of boiled potatoes and fresh cilantro ready. I liked this flavor mix at first bite. Maybe you will too.
- – – – – PREROAST
- 2 Tbsp cooking oil
- 1 tsp mustard seeds
- ½ cup of raw peanuts
- – – – – MASALA
- 1 medium onion, diced
- 1 green hot chili, diced
- 1 tsp turmeric (haldi)
- 1 tsp amchoor (tangy mango powder)
- 1 tsp salt
- 1 Tbsp sugar
- – – – – FINISH
- 2 medium boiled potatoes, diced
- 2 cups of poha, washed
1 handful craisins or cranberries
green cilantro and a drizzle of lime
Indian housewives, hope you don’t mind, since I am a little lazy, I make Poha all in one large wok.
- First, heat up the frying oil and add the mustard seeds. When they crackle, reduce the heat to medium light. Then throw in the peanuts and roast them toasty (5 min).
- Add diced onion and pepper to the wok and stir-fry the masala until onions seem glazed. Now add the turmeric, amchoor, salt, and sugar while constantly stirring.
- Throw in the diced (boiled) potatoes and stir regularly.
- In a colander, wash the poha flakes, let them drip off, and stir the poha into the spicy masala. Shuffle poha well with masala and heat it all the way through. Add craisins, if you like.
- Finally, drizzle juice of ½ lime over the dish and garnish with sprinkles of cilantro.
Poha breakfast makes for a good start in the morning. It’s not heavy on the stomach but provides a lot of energy. No objections from vegans either.