30 Min

DF

GF

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Vegetable Poha

Across India, from slums to construction sites all the way up to fancy homes, a flattened rice dish by the simple name of “poha” is a wildly popular breakfast and snack staple. Different varieties of rice are parboiled, rolled and flattened to produce flakes. These bland flakes can absorb moisture and imbibe a variety of flavors, like turmeric, ginger, mustard seeds — within minutes transforming into a simple one-pot meal.

Originally from Maharashtra, a state in the western and central peninsula region of India, poha is now enjoyed across the country in different iterations. In southern India, it is often prepared with cashews and coconut. In Gujarat, the state I was born and raised in, poha is usually cooked with onions, ginger, peanuts and fresh herbs. A bowl of steaming fragrant poha with leftover vegetables made for many a memorable breakfast during my childhood. Even though poha is made from rice, somehow it has a lighter texture but deeper flavor than cooked rice. I always keep a jar of poha tucked away in my pantry to turn into a quick, delicious meal.

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Cook Time

30 Minutes

Serves

4

Directions

Step 1

Place the poha in a large sieve and run tap water over it for about 2 minutes. Set aside.

Step 2

In a large saucepan over high heat, warm the olive oil and pop the mustard seeds. Immediately add the curry leaves, minced onion and cauliflower. Cook on medium to high heat for 3 to 5 minutes until the onions and cauliflower have golden brown edges. Add the boiled potatoes and cook for another 3 to 4 minutes, covering the saucepan and lowering the heat as needed until all the vegetables are cooked through and golden brown in color.

Step 3

Add the turmeric, serrano, ginger, salt, drained poha, green peas, and raisins. Toss gently and cover the saucepan and cook for another 5 minutes, keeping the heat at medium to low. If the poha appears dry or sticking to the bottom of the pan, add a few tablespoons of water. Once complete, let the poha rest for 5 to 10 minutes before serving. This allows it to fluff up a little more and absorb all the flavors surrounding it.

Step 4

Garnish with peanuts, coconut, cilantro, and lemon juice.

Notes & Variations

Poha may be purchased from any Indian grocer or online.
Minced greens like spinach leaves, rainbow chard or dandelion greens can be folded in at the end. They will wilt slightly.
Poha will keep in the refrigerator for a few days — to reheat, hydrate with a few tablespoons of water.

Ingredients

2 cups poha (flattened rice)

4 to 5 tablespoons ghee or olive oil

1 teaspoon black mustard seed

8 to 10 curry leaves, thinly sliced

1 cup minced white onion

1 cup small cauliflower florets

1 cup boiled potatoes, cut into cubes

1 teaspoon ground turmeric

1 serrano pepper, minced

1 tablespoon freshly grated ginger

2 teaspoons sea salt

1 cup frozen green peas

2 tablespoons raisins

Garnish:

2 tablespoons chopped peanuts

Fresh coconut, grated, or sliced

Cilantro, chopped or sprigs

Juice of 1 lemon

Step 1

Place the poha in a large sieve and run tap water over it for about 2 minutes. Set aside.

Step 2

Step 3

Step 4

Garnish with peanuts, coconut, cilantro, and lemon juice.

2 cups poha (flattened rice)

4 to 5 tablespoons ghee or olive oil

1 teaspoon black mustard seed

8 to 10 curry leaves, thinly sliced

1 cup minced white onion

1 cup small cauliflower florets

1 cup boiled potatoes, cut into cubes

1 teaspoon ground turmeric

1 serrano pepper, minced

1 tablespoon freshly grated ginger

2 teaspoons sea salt

1 cup frozen green peas

2 tablespoons raisins

Garnish:

2 tablespoons chopped peanuts

Fresh coconut, grated, or sliced

Cilantro, chopped or sprigs

Juice of 1 lemon

Notes & Variations

Poha may be purchased from any Indian grocer or online.
Minced greens like spinach leaves, rainbow chard or dandelion greens can be folded in at the end. They will wilt slightly.
Poha will keep in the refrigerator for a few days — to reheat, hydrate with a few tablespoons of water.

Tags:

30 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Nut & Seed Masala Dabba

$250

A handmade spice box containing masala cashews, spiced walnuts, pumpkin & sesame seeds, pine nuts, masala pistachios, hazelnuts & almonds.

Tags:

30 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Nut & Seed Masala Dabba

$250

A handmade spice box containing masala cashews, spiced walnuts, pumpkin & sesame seeds, pine nuts, masala pistachios, hazelnuts & almonds.

Poha! Poha! Poha!

Poha, which simply means flattened rice, is a quintessential Indian breakfast particularly popular in Gujarat. Give these different versions a try!

PASS THE POHA.

Peanut Poha

Rye Poha

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Asparagus Pilaf

Adding vegetables to rice is such a wonderful way to pump up flavor and nutrition that making plain rice seems almost boring in comparison. We’ve noticed children particularly like it and it’s one way to get them to eat more vegetables. A nice way to welcome spring is by mincing asparagus and adding it to the pilaf at the end of cooking. This cooks it slightly yet maintains the bright chlorophyll green color of the vegetable as it folds into the flavor of the rice beautifully. Try this rice pilaf on its own or with a curry of your choice.

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Cauliflower Kale Pilaf

The cauliflower gets soft and buttery while it boils with the rice and the kale adds a slightly bitter hearty touch at the end.

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Cauliflower Lentil Pilaf

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Celery Rosemary Pilaf

If you do not have celery leaves, use half a head of celery, thinly sliced.

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Clove Masala Pilaf

Cloves are a fragrant spice with magical powers.

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Coconut Clove Pilaf

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Curry Masala Vegetable Pilaf

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Fennel Pea Pilaf

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110 Min

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Ghee Bhat

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90 Min

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30 Min

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30 Min

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Lentil Pilaf

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Lettuce Fried Rice

Eating vegetables and fruits grown by local farmers with stellar practices is one of the best ways to build immunity in our bodies. Whether it’s by visiting neighborhood farmers markets or getting a farm share, there is no time like the present to support our farmers and ranchers — they need our business. Always looking for ways to incorporate more vegetables into our meals, at the recommendation of a friend, I tossed fried rice with torn lettuce, and it made for a delicious light lunch. The lettuce wilted every so slightly but tasted really good — and who doesn’t love a flavorful, light fried rice?

35 Min

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Mushroom Walnut Pilaf

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Pomegranate Pilaf

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20 Min

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75 Min

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Purple Cabbage Pilaf

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Simple Basmati Rice

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20 Min

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Spring Pea Pilaf

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Swiss Chard Pilaf

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Tomato Pilaf

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Yogurt Rice

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Peanut Poha

Poha, which simply means flattened rice, is a quintessential Indian breakfast particularly popular in Gujarat. It is easy and quick to make and is usually prepared with potatoes. The peanuts add a delicious crunch. But eating starch with starch can get heavy and substituting other vegetables like asparagus or roasted yellow beets instead makes for a more interesting, healthy and delicious version.

15 Min

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Rye Poha

Poha is a standard breakfast from Gujarat region of India and is usually made from sauteing potatoes with onions and flattened rice flakes.

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Asparagus Pilaf

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Biryani

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GF

NF

Black Truffle Pilaf

In this pilaf, the saffron and mace add a sweet note to the earthy truffle.

20 Min

GF

NF

Caramel Pilaf

60 Min

DF

GF

NF

V

Cauliflower Kale Pilaf

The cauliflower gets soft and buttery while it boils with the rice and the kale adds a slightly bitter hearty touch at the end.

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