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Vegetable Poha: A Light & Nutritious Breakfast

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Vegetable Poha is a quick, wholesome Indian breakfast made with flattened rice, onions, curry leaves, and seasonal vegetables. Light yet filling, it’s a healthy choice for mornings or evening snacks.
prep time 10 Mins
cook time 15 Mins
chef Ankita Singh
Vegetable Poha Recipe

Poha (flattened rice) is one of India’s most loved breakfast staples, especially in Maharashtra and Madhya Pradesh. Traditionally tempered with curry leaves, mustard seeds, onions, and green chillies, it becomes even more nourishing when cooked with vegetables like peas, carrots, and beans.

This dish is light on the stomach, gluten-free, and high in fibre, making it a great option for all ages. The natural sweetness of peas and carrots balances beautifully with the tang of lemon and the crunch of roasted peanuts.

Vegetable Poha is perfect for busy mornings as it can be made in under 20 minutes. It also works well as a tiffin option or a tea-time snack, pairing wonderfully with masala chai.
Step 1

Prep poha
 Rinse poha in a strainer under running water. Let it sit for 5 minutes until soft and fluffy (not mushy).

Prep poha Rinse poha in a strainer under running water. Let it sit for 5 minutes until soft and fluffy (not mushy).
Step 2

Tempering
 Heat oil in a pan. Add mustard seeds. When they splutter, add curry leaves, green chillies, and onions. Sauté until onions turn soft.

Tempering Heat oil in a pan. Add mustard seeds. When they splutter, add curry leaves, green chillies, and onions. Sauté until onions turn soft.
Step 3

Cook vegetables
 Add carrots, beans, and peas. Cook for 3–4 minutes until tender. Add parboiled potato if using.

Cook vegetables Add carrots, beans, and peas. Cook for 3–4 minutes until tender. Add parboiled potato if using.
Step 4

 Mix poha
 Add turmeric, salt, and softened poha. Mix gently. Cook for 2–3 minutes.

Step 5

Step 5: Finish
 Add roasted peanuts, coriander, and lemon juice. Mix well and serve hot.

Step 5: Finish Add roasted peanuts, coriander, and lemon juice. Mix well and serve hot.

Tips and Tricks

  1. Don’t soak poha — just rinse and rest to avoid sogginess.

  2. Medium-thick poha works best; thin poha becomes mushy.

  3. Add a tsp of sugar for the authentic Maharashtrian touch.

  4. For a South Indian twist, sprinkle grated coconut before serving.

  5. Always add lemon juice at the end for freshness.

Frequently Asked Questions

 Yes, skip onions and add more vegetables instead.

Yes, red poha is healthier and adds a nutty taste.

 It tastes best fresh but can be packed in lunchboxes; sprinkle a little water before reheating.

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