Kanda Poha is a spicy Indian breakfast dish made with rice flakes with fast cooking (POHA), onions (Kanda), peas and turmeric. I add some oats to make this extra filling and nourishment!
Meet my favorite spicy breakfast dish – POHA! This is a popular Indian breakfast dish made with thick rice flakes. These flakes are like oats, you soak them and use them. Most often they are used in a spicy dish like this breakfast. This is frying with Indian spices, onions, peas, other vegetables and nuts. Serve garnished with lime juice, cylans. I often add oats along with the rice flakes to make it a heartfelt breakfast. The oats are tastes, so try by replacing a quarter of the rice flakes and then half with oats.
It’s a little bit like an Indian turmeric rice, but made with rice flakes and fast cooking, and it only takes about 15 minutes and all you need is 1 pan.
The sliced ​​peanuts or cashew add a little crunch while the peas add a pop color, but you can add any other vegetable to this dish. Whatever you sit in your fridge and does not require much time to cook, it would be a great addition here.
More spicy vegan dishes for breakfast:
Tofu Bhurji (Scramble at Indian Breakfast)
Protruding eggs rotating wheels
Chickpeas flour fries Gf without soy
Vegan omelet with Mung Bean GF Soybean
Kanda Poha (Forged vegetarian rice flakes oatmeal)
Kanda Poha is a spicy Indian breakfast dish made with rice flakes with fast cooking (POHA), onions (Kanda), peas and turmeric. I add some oats to make this extra filling and nourishment! So good in a cold morning.
Yield: 2
Calories: 279kcal
- 1 glass fat poha thick flattened rice flakes
- 1/3 glass Old -fashioned oats uses a gluten -free certified oats to make GF.
- 2 teaspoons saffron or other neutral oil
- 1/2 teaspoon Blacks
- 10 curry leaves cut ** fresh, frozen or dried
- 1/2 Hot green chilli sliced like Serrano or Indian Chile
- 1/2 glass Sliced ​​red onion
- 3 tablespoon sliced ​​cashew or peanuts Miss for a walnut
- 1/2 teaspoon turmeric
- 1/4 teaspoon Cayenne / red chilli powder or to taste
- 1/3 glass fresh or frozen green peas, thawed if frozen
- 3/4 teaspoon Salt
- 3 tablespoons sliced ​​cyclers for garnish
- 2 teaspoon Lime or lemon juice for garnish is not optional
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Wash POHA and OATS and soak in 2 cups of warm or room temperature water for 5 minutes, then drain for 2 minutes. (Steps 2 to 4 take approximately the same time so POHA and Oats should not be soaked in advance.)
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Heat a pan over medium heat, add the butter.
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When the oil is hot, add the mustard seeds and wait for them to change their color or start to pop up. 10 seconds to a minute depending on the heat of the pan. Add the curry and chilli leaves, then mix gently for a few seconds. Add the onion and cashew and the good pinch of salt and the onion is until translucent, 6 to 7 minutes.
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Add turmeric, cayenne, peas, half the salt and mix well. Cover and cook for 1 minute.
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Drain POHA and OATS well and add to the pan, then add the remaining salt. Throw and mix well. Cover, reduce the stove to low and cook for 4 to 5 minutes.
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Open the lid and stir to stir and stir. Add cyclers and lemon juice and stir. Taste and adjust the salt and spice. Cover, remove the stove and set aside for 2-3 minutes. Open the lid again and fluff and serve warm with a drop of lemon juice.
To do this without nuts, skip the nuts.
** Fresh curry leaves can be purchased from Indian stores local or online at Amazon. Freeze them in airtight container for months, use frozen directly from the freezer.
Calories: 279kcal | Carbohydrates: 47g | Protein: 7g | Fat: 7g | Saturated fat: 1g | Polyunsaturated fats: 2g | Monounsaturated fats: 4g | Trans fat: 0.003g | Sodium: 461mg | Potassium: 207mg | Fiber: 3g | Sugar: 2g | Vitamin A: 260Iu | Vitamin C: 58mg | Calcium: 45mg | Iron: 1mg
Ingredients:
- For this dish I use a mixture of thick POHA (thick flattened rice flakes) and old -fashioned oats
- Spices: For the tempering, we stick black mustard seeds and curry leaves in butter, then add green chili and onions to make the aromas walk
- For color and to take some vegetables, we add some frozen peas. Add boiled potatoes, finely chopped carrots, peppers, zucchini for variation
- We add your favorite warming turmeric spices and a touch of chili powder for heat
- The sliced ​​green chilli add some heat
- Cashew or peanuts provide some crunch, miss the Nutfree
- The chopped cyclers adds freshness and a touch of color
Tips and Variations:
- For variation: Add potato potato with boiled cube after the onion is translucent. Or add other sliced ​​vegetables and greens, cover and cook until you do it and continue with the next step.
- To do this without nuts, skip the nuts.
- Fresh curry leaves can be purchased from Indian stores local or online at Amazon. Freeze them in airtight container for months and use frozen directly from the freezer.
How to Daja the Loop:
Wash POHA and OATS and soak in 2 cups of water for 5 minutes, then drain for 2 minutes. (Steps 2 to 4 take approximately the same time so POHA and Oats should not be soaked in advance.)
Heat a pan over medium heat, add the butter.
When the oil is hot, add the mustard seeds and wait for them to change their color or start to pop up. About a minute. Add the curry and green chilli leaves, then stir gently for a few seconds.
Add the onion and cashew and a good pinch of salt and cook the onion until translucent, 6 to 7 minutes.
Add turmeric, cayenne, peas and half of the salt and mix well. Cover and cook for 1 minute.
Drain POHA and OATS well and add to the pan, then add the remaining salt. Throw and mix well.
Cover, reduce the stove to low and cook for 4 to 5 minutes.
Open the lid and stir to stir and stir. Add cyclers and lemon juice and stir. Taste and adjust the salt and spice. Cover, remove the stove and set aside for 2-3 minutes. Open the lid again and fluff and serve warm with a drop of lemon juice.
Do this silent: skip the nuts
