By Tails
Wash the poha under running water in a strainer until they are softened. Let it sit in the strainer to drain excess water. Do not soak it, as it will become mushy.
Heat 1 tsp oil in a pan over medium heat. Add 1/2 tsp mustard seeds and allow them to crackle.
Add the curry leaves and a chopped green chili to the pan. Stir for a few seconds until the leaves are aromatic.
Add the peas to the pan and sauté for 2-3 minutes until they are slightly tender.
Add the roasted peanuts and turmeric powder to the pan. Stir everything together.
Gently fold in the softened poha, ensuring the spices coat the rice evenly. Add salt to taste.
Cook the poha on low flame for 3-4 minutes, stirring occasionally to prevent sticking.
Turn off the heat and let it rest for a minute. Serve hot.
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This Breakfast Vegetarian Indian recipe is ready in 20 minutes and features poha (Indian flattened rice), roasted peanuts, peas and other delicious ingredients. Contains 250 calories total.
Wash the poha under running water in a strainer until they are softened. Let it sit in the strainer to drain excess water. Do not soak it, as it will become mushy.
Heat 1 tsp oil in a pan over medium heat. Add 1/2 tsp mustard seeds and allow them to crackle.
Add the curry leaves and a chopped green chili to the pan. Stir for a few seconds until the leaves are aromatic.
Add the peas to the pan and sauté for 2-3 minutes until they are slightly tender.
Add the roasted peanuts and turmeric powder to the pan. Stir everything together.
Gently fold in the softened poha, ensuring the spices coat the rice evenly. Add salt to taste.
Cook the poha on low flame for 3-4 minutes, stirring occasionally to prevent sticking.
Turn off the heat and let it rest for a minute. Serve hot.
Calories per Serving: 250
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