09 April 2015



09 April 2015
Prep Time
5 min
Cook Time
10 min
2 Person

Some things in life are so simple and beautiful that one forgets about it over time – like a very good friend. Then when you meet up after a long break, you just wonder how good you are together and why you hadn’t been together all this time. This Poha story is like that for me. There was a time three years back we used to have this for breakfast almost religiously, then we stopped, don’t know why. But now that I made it myself for the first time I am only left with wonder. Too much of a good thing – we tend to take for granted, be it in food or relationship. A quick nutritious breakfast, which I could have served my hardworking-non-complaining husband instead of the thoughtless milk and chocos I have been serving him lately.

Utensil/ Appliance

A medium non-stick frying pan of any shape


Poha/ flattened rice/ cheera: 125g soaked in 130ml water, stirred and fluffed with a fork so that they don’t stick together.

  • Oil: 1 tbsp
  • Mustard seeds: 1/2 tsp
  • Asafetida: 1 pinch
  • Dried red chilli: 1 (break it if you like hot)
  • Turmeric pwd: 1/2 tsp
  • Curry leaves: 8
  • Peanuts: 2 tbsp dry roasted
  • Peas: 1/4 cup
  • Potato: 1 small cut into 1/2 inch cubes
  • Salt to taste
  • Coriander leaves chopped for garnish


In the frying pan heat the oil, and add the mustard seeds. Let it crackle and then add the asafetida and rest of the spices, stir for 30 seconds. Then add the peas and the potato stir fry for a minutes and then cover and let it cook for 2 minutes or till the potato softens. Add the peanuts, poha and salt and mix well to combine. Sprinkle the lemon juice and serve hot garnished with coriander leaves. I steam my vegetable in micro to speed up my cooking time.
You can add vegetable of your choice to your taste. Happy healthy breakfast.