Vegetable Poha

Make vegetable poha with measured ingredients and the step-by-step method below. This Maharashtra recipe serves 2.

Approximate total time: 20 min.

Thedietco serving tip

Pair with unsweetened curd, milk or another protein source when this forms a main meal.

Portions are general suggestions. Discuss individual needs, allergies and relevant medical conditions with a qualified dietitian. Measurements: 1 cup is approximately 240 mL; ingredients are raw unless stated otherwise.

Illustrative serving; ingredients and appearance may differ. Photo: File:Vegetable Poha.jpg by Shubham235753 · CC BY-SA 4.0. Resized and converted to WebP.

Servings

2 servings

Cuisine

Indian · Maharashtra

Ingredients

• Thick poha 1 cup (80 g)
• Onion 1 small, chopped
• Peas 1/4 cup
• Carrot 1/4 cup, diced
• Peanuts 2 tbsp
• Oil 2 tsp
• Mustard seeds 1/2 tsp
• Turmeric 1/4 tsp
• Lemon juice 2 tsp
• Curry leaves 6
• Salt to taste

Method

1. Rinse poha quickly in a sieve; drain and rest 5 minutes until soft, not mushy.
2. Heat oil; splutter mustard seeds, curry leaves and peanuts; sauté onion 2 minutes.
3. Add peas and carrot with 2 tbsp water; cover and cook 4 minutes. Stir in turmeric and salt.
4. Fold in poha gently, warm 2–3 minutes and finish with lemon.