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A quintessential Indian breakfast made with savory flattened rice loaded with finely diced onions and spiced with turmeric, green chilies and garnished with cilantro
- 1/2 cup Cilantro finely chopped
- 1/4 cup grated fresh coconut frozen works well
- 1/4 cup sev or bhujia
- ½ cup peanuts
- ½ cup green peas
- ½ cup corn
- ½ cup carrot diced
Gently rinse poha in a colander under cold water, drain out all of the water and keep aside.
Heat the oil in a medium pan over high heat. Add the oil and mustard seeds. Allow the mustard seeds to pop.
Once the mustard seeds start to pop, lower the heat to medium and add cumin seeds and cook until they start to sizzle, about 10 seconds.
Next add curry leaves, green chilies, turmeric and mix well.
Add onions, mix well and cook covered for 2 to 3 minutes on medium heat as they start to soften.
Stir in potatoes, salt and cook covered until the potatoes are cooked through, about 5 minutes.
Add Poha and sugar and mix well and cook covered on low heat for 5 minutes or until poha is heated through.
Squeeze fresh lemon juice, garnish with cilantro and enjoy hot. You can optionally top the poha with sev, bhujia or nuts
Calories: 187kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 1250mg | Potassium: 328mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1007IU | Vitamin C: 65mg | Calcium: 28mg | Iron: 5mg