Poha is definitely a star breakfast option! Delicious, easy to make and full of health!
Matar poha which is made with fresh peas is an ideal and healthy breakfast or snack. This is one breakfast option which is perfect for the kiddie snack box as well.
I love a good breakfast and I am often cranky when I don’t get one. I can miss any meal of the day, but breakfast is one meal I definitely have to have! And Poha is one of the easiest and yummiest breakfast options at home. Combined with boiled eggs on the side, it forms the perfect balanced kick start to the day.
In winter, with the delightful fresh peas (you can use frozen peas when fresh are not available) you can take the poha to the next level. It is perfect for the kiddie snack box as well. Adding fresh green peas to it not only adds to the taste, it also adds to the prettiness of the dish! A dash of lime and some nylon sev to top it up, and you have a breakfast option which no one can resist!
If you go to Mumbai, you will find people sending poha near the bus stops and office areas and loads of people digging into a delightful bowl of poha topped with coriander leaves, some sev and a sprinkling of grated coconut! This is a wholesome breakfast option and if you add some vegetables to it, it is a perfect meal in itself! I have friends who even have poha for dinner because it is so wholesome!
To think about it, traditional breakfast options are really wholesome. Whether it is the upma or simple paranthas with some vegetables in it (like this delicious cabbage and methi one!), each breakfast is full of health, taste and deliciousness!
Poha : The Breakfast Star
- 1.5 cups poha medium ( avalakki)
- 1 cup Peas fresh peeled
- 2 onions large chopped
- 3 green chillies
- 1/2 tsp turmeric powder
- 1 tsp mustard seeds
- 1 tsp jeera seeds
- 2 sprigs curry leaves
- pinch heeng generous
- to taste salt
- wedges lemon & Bhujiya to serve
- In a large pan. blanch the fresh peas with a little salt. Once boiled, drain the water and keep aside.
- Wash the poha in fresh water once, drain the water and keep aside the poha. Don't leave a lot of water in the poha, else it will turn mushy.
- In a heavy bottom kadai, heat oil. Add heeng and let it fry for about a minute. Add the jeera and mustard seeds and fry for 2 minutes till the mustard splutters and the jeera turns golden brown.
- Add curry leaves and split green chillies to the oil, fry for one minute. Now add the onions and fry till they are translucent. Add salt and turmeric.
- Now add the blanched peas and poha, mix well. Fry for one minute till everything is incorporated. Turn off the heat and cover the pan for 5-6 minutes. The poha will cook in steam.
- Serve hot garnished with coriander leaves, bhujiya and a slice of lemon.
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