Healthy and Tasty Poha Recipe – Quick Breakfast with Onion & Vegetables

About Healthy and Tasty Poha Recipe – Quick Breakfast with Onion & Vegetables

Whenever I think about my hostel days, one thing that instantly comes to mind is the midnight hunger pangs. Studying late into the night, sometimes around 10–11 PM, our stomachs would start growling, reminding us it was time to eat. That’s when Poha came to the rescue – simple, quick, and absolutely satisfying.

A handful of flattened rice, a few onions, green chilies, and some fresh vegetables, and in just a few minutes, we had a light yet filling meal. It wasn’t just easy to make; it was healthy, comforting, and perfect for late-night cravings.

Poha was our go-to during hostel life, especially because it was versatile. You could make kanda (onion) poha, add mixed vegetables for a more wholesome version, or even try a Poha Dosa style for a soft, unique twist. The aroma of tempered spices, the crunch of peanuts, and the tang from lemon juice made every bite unforgettable.

Even now, when I make Poha, it brings back those nostalgic memories of friends, late-night chats, and simple joys of cooking together. It’s not just a dish; it’s a little piece of our hostel memories served on a plate.
           

Why This Poha Recipe is Special

Poha is much more than just a breakfast dish – it’s a comfort food that carries memories, culture, and simplicity all in one plate. What makes this recipe stand out is its perfect balance of taste, nutrition, and ease of preparation.

First, the flavor profile is truly delightful. The mild aroma of mustard seeds, curry leaves, and green chilies blended with soft flattened rice creates a dish that is light yet flavorful. A squeeze of fresh lemon adds a tangy punch, while a handful of roasted peanuts brings a subtle crunch that makes every bite exciting. Adding vegetables like peas, carrots, or bell peppers not only enhances the taste but also boosts the nutritional value, making it a wholesome, healthy meal.

Second, it’s quick and easy to prepare, which makes it perfect for busy mornings or last-minute snacks. From soaking the rice to tempering the spices, the entire process takes just 15–20 minutes, yet the result is incredibly satisfying.

Third, this recipe has a special nostalgic touch for many of us. During my hostel days, late-night hunger pangs often led to improvising in the small hostel kitchen. Poha became a lifesaver – simple ingredients, minimal cooking, but maximum satisfaction. The memories of cooking with friends, experimenting with spices, and enjoying a warm plate together make this dish emotionally comforting.

Moreover, Poha is extremely versatile. You can make a basic onion poha, add seasonal vegetables for a more nutritious version, or even try a Poha Dosa twist for a soft, unique texture. It’s light enough for weight-loss friendly meals, yet fulfilling enough to keep you energized throughout the day.

Lastly, this recipe is rooted in Indian culinary culture, enjoyed across households from breakfast tables to street food stalls. Its simplicity, flexibility, and comforting flavors make it a recipe that everyone can enjoy, regardless of age or dietary preference.

In short, this Poha recipe is a blend of flavor, nutrition, speed, and nostalgia, making it a truly special dish for any occasion

Ingredients For Poha

Main Ingredients:

• Flattened rice (Poha) – 1.5 cups 
• Onion (Kanda) – 1 medium, finely chopped
• Green chilies – 2, finely chopped 
• Carrot – 1 small, finely chopped 
• Peas – ¼ cup (fresh)
• Curry leaves – 8–10
• Roasted peanuts – 2 tbsp (for crunch)
• Lemon juice – 1 tbsp (freshly squeezed)
• Coriander leaves – 2 tbsp, chopped (for garnish)

Spices & Seasoning:

• Mustard seeds – ½ tsp
• Cumin seeds – ½ tsp
• Turmeric powder – ¼ tsp
• Salt – to taste
• Sugar – ¼ tsp (optional, to balance taste)
• Oil – 1.5 tbsp (vegetable or sunflower oil)

Optional:

• Grated coconut – 1 tbsp (for garnish)
• Cashews – 1 tbsp, roasted

Major Ingredients For Poha :

Flattened Rice (Poha): The base of this dish, it’s light, easy to cook, and absorbs the flavors of spices beautifully. Always rinse it lightly and drain before cooking to avoid mushy texture.

Onions (Kanda): Adds sweetness and crunch; caramelizes slightly during tempering for rich flavor.

Vegetables: Carrot and peas not only enhance the color but also make it more nutritious, adding fiber, vitamins, and a subtle sweetness.

Lemon Juice & Curry Leaves: Lemon adds freshness and tang, while curry leaves give an authentic Indian aroma.

Tools Just a Knowledge 

Medium-sized frying pan / kadai: For sautéing onions, spices, and vegetables. A non-stick pan is ideal for easy cooking and cleaning.

Spatula / Wooden spoon: For mixing and stirring the Poha gently without breaking it.

Small bowl: To rinse and drain the flattened rice (Poha) before cooking.

Measuring spoons & cups: To measure oil, spices, and other ingredients accurately.

Serving plate / bowl: For garnishing and serving the Poha hot.


Optional but useful:

Chopping board & knife: For finely chopping onions, vegetables, and green chilies.

Sieve / strainer: To quickly rinse and drain Poha without losing grains.

   No special or expensive equipment is required. Just basic kitchen utensils and a pan are enough to make this delicious Poha recipe.

Instructions For How To Make Poha Recipe 

 Rinse and Drain Poha

Take 1.5 cups of flattened rice (poha) in a sieve or bowl. Rinse it lightly under running water until it softens slightly but doesn’t turn mushy. Drain completely and keep aside. Tip: Medium-thick poha works best; too thin poha breaks easily.

 Preparation Vegetables

Chop 1 medium onion, 2 green chilies, 1 small carrot, and measure ¼ cup peas. Keep curry leaves and coriander ready. Tip: Uniform chopping ensures even cooking and a visually appealing dish.

 Heat Oil and Temper Spices

In a medium frying pan, heat 1.5 tbsp oil. Add ½ tsp mustard seeds and ½ tsp cumin seeds. Once mustard seeds start popping, add 8–10 curry leaves and chopped green chilies. Tip: Keep the flame medium to avoid burning spices.

Sauté Onions and Vegetables

Add the chopped onions and sauté until they turn translucent. Then add carrots and peas. Cook for 2–3 minutes until slightly tender. Tip: Stir occasionally to prevent sticking.

 Add Spices

Sprinkle ¼ tsp turmeric powder, ¼ tsp sugar (optional), and salt to taste. Mix well so vegetables are coated with spices evenly. Tip: Turmeric not only adds color but also a subtle earthy flavor.

Mix Poha

Add the drained poha to the pan. Gently fold it with vegetables and spices. Cook on low heat for 3–4 minutes, allowing flavors to combine. Tip: Avoid over-stirring to keep the poha fluffy.

 Add Crunch and Freshness

Add 2 tbsp roasted peanuts for crunch. Turn off the heat and squeeze 1 tbsp fresh lemon juice. Mix gently. Tip: Lemon juice at the end enhances the tangy flavor without making poha soggy.

Garnish and Serve

Garnish with chopped coriander and optional grated coconut or roasted cashews. Serve hot for breakfast, snack, or a light meal. Tip: Poha tastes best fresh and warm, but can be enjoyed for up to a few hours.

      

Pro Tips For This Recipe 

Soak Poha Lightly: Always rinse poha gently under running water. Over-soaking makes it mushy; under-soaking keeps it hard. Medium-thick poha works best.

Control Spices: Adjust green chilies according to your taste. For mild flavor, use 1 chili; for more spice, 2 or more.

Vegetable Options: You can add carrots, peas, bell peppers, or beans. Seasonal vegetables make the poha more nutritious and colorful.

Add Crunch: Roasted peanuts or cashews add texture and nutty flavor. Add them at the end to maintain crunchiness.

Lemon Juice Last: Always squeeze lemon juice after turning off the heat. It preserves freshness and tanginess.

Garnishing Matters: Fresh coriander and optional grated coconut enhance aroma, flavor, and presentation.

Quick Breakfast Tip: Prep onions, chilies, and vegetables in advance. Poha cooks in 15–20 minutes, perfect for busy mornings.

Storage Advice: Poha is best enjoyed fresh. Avoid storing for more than a few hours as it may become soft and lose texture.

Poha Dosa Twist: For a unique variation, steam soaked poha, then spread like a thin dosa on a non-stick pan for soft, fluffy Poha Dosa.

Serving Suggestions

Serve Hot: Poha tastes best when served immediately after cooking. Warm, fluffy, and flavorful – straight from the pan to the plate.

Garnish for Extra Flavor: Sprinkle chopped fresh coriander leaves, grated coconut, and roasted cashews for added aroma, texture, and visual appeal.

Side Pairings: Pair Poha with a cup of hot chai or green tea for a complete breakfast experience.

Accompaniments: Serve with pickle (achar), sliced cucumber, or tomato wedges for extra tang and freshness.

Meal Options: Works as a light breakfast, snack, or quick meal anytime. Perfect for weight-conscious or health-focused meals.

Presentation Tip: Serve on a small plate or bowl, with a wedge of lemon on the side for added tang. A little sprinkle of fried peanuts or sev can make it more festive for family meals.

Variations Poha Recipe 

1. Healthy  Variations

Poha Recipe for Weight Loss:
Poha is naturally light and low in calories. Use minimal oil, skip sugar, and add more vegetables like carrots, peas, and beans. Lemon juice and fresh coriander enhance the flavor without adding extra calories. This version is perfect for a weight-loss friendly breakfast.

Sugar-Free & Diabetic-Friendly Poha:
Skip sugar entirely and increase peanuts or vegetables for crunch and nutrition. This makes it healthy, filling, and suitable for diabetics.

2. Different Recipe Styles / Taste Variations

Poha Dosa Recipe:

Soak poha and grind it with a little water and rice flour to make a smooth batter. Spread thin on a non-stick pan like a dosa. Cook until golden and crispy. Garnish with coriander and lemon. A fun twist on classic poha.

Vegetable Poha:

Add extra vegetables like bell peppers, beans, carrots, and peas. This makes colorful, nutritious, and flavorful poha suitable for breakfast or snacks.


Kanda (Onion) Poha Recipe:
Classic poha highlighting onions. Sauté onions with green chilies, mustard seeds, and curry leaves. Fold in poha, then garnish with roasted peanuts and lemon juice for authentic taste.

Poha Recipe for Breakfast:
Quick and easy, ready in 15–20 minutes. A balanced, light, and flavorful meal to kickstart your day.

        

Nutrition Information (per serving)

Calories	210 kcal
Protein	5 g
Carbohydrates	35 g
Dietary Fiber	4 g
Sugars	7 g
Fat	6 g
Saturated Fat	1 g
Sodium	150 mg

Conclusion

And that’s how you make a perfect bowl of fluffy, flavorful Poha — simple, homely, and full of comfort!  Whether it’s a rushed weekday breakfast or a lazy Sunday brunch, this poha recipe never disappoints. It reminds me of those hostel nights when a sudden craving hit and a quick poha saved the day!

If you’re trying to eat healthy or lose weight, this vegetable poha or kanda poha will keep you full without making you feel heavy. Want to switch things up? Try the Poha Dosa version  crisp, light, and totally addictive!

Now it’s your turn go ahead and give this easy poha recipe a try. Don’t forget to share your version in the comments below! 

If you loved it, please share this recipe with your friends or family  because good food tastes even better when shared. 

You May Also Like

If you enjoyed this Poha recipe, don’t miss these other delicious ideas from my kitchen:

Try my Healthy Granola Recipe – a perfect crunchy and sugar-free breakfast option!

Craving something rich? Check out this Authentic Punjabi Paneer Tikka Masala – full of bold flavors.

Looking for a healthy bake? My Banana Bread Recipe is soft, moist, and naturally sweet — perfect for tea-time.

Poha Recipe – Easy, Healthy & Flavorful Indian Breakfast

⏱️ Prep Time: 10 mins

🍳 Cook Time: 10 mins

👩‍🍳 Servings: 2

🌶️ Difficulty: Easy

🥣 Cuisine: Indian

Ingredients:

• 1 cup poha (flattened rice)
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• 1 onion, finely chopped
• 1 green chili, chopped
• 8–10 curry leaves
• ¼ teaspoon turmeric powder
• Salt to taste
• 1 tablespoon lemon juice
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the Poha: Rinse poha gently under running water and let it rest for 5 minutes until soft.
2. Heat the Oil: Heat oil in a pan, add mustard seeds and let them splutter.
3. Add Onion and Spices: Add onions, green chilies, and curry leaves. Sauté until onions turn soft and golden.
4. Add Poha and Turmeric: Add the soaked poha, turmeric powder, and salt. Mix well and cook for 2–3 minutes on low flame.
5. Finish and Garnish: Turn off the heat, add lemon juice, mix gently, and garnish with fresh coriander leaves before serving.

Nutritional Info (per serving):

• Calories: 180 kcal
• Carbohydrates: 30 g
• Protein: 4 g
• Fat: 6 g

Poha Recipe FAQs

A1: Poha is a popular Indian breakfast made from flattened rice. To make it, soak the poha lightly and cook it with spices, vegetables (like potatoes and onions), and peanuts.

A2: Rinse the poha lightly before soaking. This helps it become soft and fluffy when cooked.

A3: Usually, poha is cooked with onions, potatoes, peanuts, turmeric, salt, and lemon juice. Some people also add sev, coriander, or pomegranate for extra flavor.

A4: Add vegetables like carrots, peas, and bell peppers. Use peanuts or almonds to make it more nutritious and wholesome.

A5: Soak poha for 5-10 minutes to soften it. Soaking for too long may make it mushy.

A6: Indori Poha includes sev, pomegranate, and special spices, while Maharashtrian Poha usually has onions, potatoes, and peanuts.

A7: Poha can be served with tea, yogurt, or chutney. Some people even enjoy it with jalebi.