Masala Poha – Quick Indian Breakfast in 20 Minutes

Start Your Day with Masala Poha: A Classic Indian Breakfast Made Easy

Looking for a quick, tasty, and healthy Indian breakfast that takes less than 20 minutes to prepare? Let me introduce you to Masala Poha — a beloved dish across Indian households, especially in Maharashtra and Madhya Pradesh.

Made with flattened rice (poha), tempered with mustard seeds, green chilies, peanuts, and onions, and finished with a squeeze of fresh lemon juice — Masala Poha is the perfect balance of taste, texture, and nutrition.

Whether you're a college student rushing to class, a working professional with limited morning time, or just someone who loves Indian flavors, this vegetarian and gluten-free breakfast is a must-have in your kitchen rotation.

Why You’ll Love It:

• Ready in 15–20 minutes
• Beginner-friendly
• No fancy ingredients
• Light, non-greasy, and perfect for digestion
• Budget-friendly
• Loved by all age groups

What is Poha?

Poha is made from flattened rice flakes, which absorb moisture quickly when rinsed and become soft and fluffy. It's commonly used in western Indian states like Maharashtra, Gujarat, and Madhya Pradesh. Poha is:

• Inexpensive
• Quick to cook
• Extremely versatile

You can make it spicy or mild, add veggies or keep it minimal — it always delivers on taste.

Ingredients:

• 1½ cups thick poha (flattened rice)
• 1 medium onion (finely chopped)
• 1 green chili (finely chopped)
• ¼ tsp turmeric powder
• 1 tsp mustard seeds
• 1 tbsp oil (preferably peanut or sunflower oil)
• 8–10 curry leaves
• ¼ cup roasted peanuts
• Salt to taste
• 1 tsp sugar (optional)
• Juice of ½ lemon
• Fresh coriander leaves (chopped, for garnish)

Instructions:

1. Place the poha in a colander and rinse under running water for 30–40 seconds. Let it rest for 10 minutes while you prep the rest.
2. Heat oil in a pan. Add mustard seeds and let them splutter.
3. Add curry leaves, green chili, and chopped onions. Sauté until onions are soft and lightly golden.
4. Add turmeric powder and roasted peanuts. Mix well and let it cook for 1 minute.
5. Add soaked poha, salt, and sugar (optional). Mix gently to avoid breaking the poha.
6. Cover with a lid and cook on low flame for 2–3 minutes.
7. Turn off heat, add lemon juice and chopped coriander. Give it a gentle stir and serve warm.

Cooking Tips:

• Use thick poha for best results — thin poha can get mushy quickly.
• Don’t over-rinse the poha — just soften it, don’t soak it.
• Add a pinch of hing for extra flavor.
• To make it spicy, add red chili powder or chopped green chilies.
• Want more protein? Add boiled peas or scrambled paneer.

Serving Suggestions:

• Serve hot with masala chai or filter coffee.
• Top with crunchy sev, grated coconut, or pomegranate seeds.
• Can be packed in a tiffin box — stays fresh for 3–4 hours.

Nutritional Info (Per Serving):

• Calories: ~220 kcal
• Carbohydrates: 35g
• Protein: 4g
• Fat: 8g
• Fiber: 2g

FAQs:

• Q: Can I skip peanuts?
  A: Yes, or use cashews or skip entirely for nut allergies.
• Q: Can I use thin poha?
  A: Thin poha will turn soggy. Stick to thick poha for best results.
• Q: Is this vegan?
  A: Yes, this recipe is 100% vegan and plant-based.
• Q: Can I add vegetables?
  A: Yes! Add boiled peas, carrots, or even tomatoes for extra nutrition.
• Q: Can I make it ahead of time?
  A: Yes, but it’s best enjoyed fresh. Reheat in a covered pan or microwave.