Vegetable Poha with Peas and Peanuts
Soft, lemony flattened rice with peas, carrot, crunchy peanuts and curry leaves. A one-pan breakfast ready in about 25 minutes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 2
Poha is flattened rice that softens after a quick rinse, so breakfast comes together in one pan while the kettle boils. This version adds green peas and carrot for colour and texture, and peanuts for crunch.
The key is rinsing the poha briefly and letting it rest: too much water turns it mushy, too little leaves it dry and hard.
Allergens
Contains: Peanuts, Mustard
Contains peanuts and mustard seeds as written. Leave out the peanuts for a peanut-free version.
Ingredients
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Serving size: 1 bowl (about 250 g)
Method
Step 1
Put the poha in a large sieve and rinse it under running water for 30 to 40 seconds, turning it gently with your fingers, until every flake is wet. Drain well, spread it out in the sieve and leave it to soften for 10 minutes while you cook.
Step 2
Heat the oil in a wide pan over a medium heat. Add the peanuts and fry for 3 to 4 minutes, stirring often, until golden. Lift them out with a slotted spoon onto a plate, leaving the oil in the pan.
Step 3
Add the mustard seeds. When they start to crackle, add the curry leaves and green chilli. Stand back slightly, because curry leaves spatter.
Step 4
Add the onion and cook for 3 to 4 minutes, stirring, until soft and translucent.
Step 5
Add the carrot, peas and 2 tablespoons of water. Cover and cook for 4 to 5 minutes, until the peas are tender (frozen peas need about 3 minutes).
Step 6
Press a flake of poha between your fingers: it should squash easily. Fluff the poha with a fork, then add it to the pan with the turmeric and salt. Fold gently until evenly yellow, cover and cook on a low heat for 2 to 3 minutes until heated through.
Step 7
Turn off the heat. Fold in the peanuts, lemon juice and coriander. Taste, adjust the salt and serve straight away.
Swaps, storage and serving
Substitutions
- Thin poha: use it only if that is all you have. Sprinkle it with water instead of rinsing, because thin flakes turn mushy quickly.
- Peanut-free: leave out the peanuts and add 2 tablespoons of roasted chana (roasted Bengal gram) at the end for crunch.
- More vegetables: add 50 g finely chopped capsicum or sweetcorn with the peas.
Storage
Poha is best eaten fresh, while it is soft. Cooked rice dishes need extra care. The Food Standards Agency advises cooling rice quickly, putting it in the fridge (0–5°C) within about an hour, eating it within 24 hours and reheating it only once, until steaming hot all the way through. Spread leftovers into a shallow container so they cool faster.
Serving suggestions
Serve with a glass of cucumber-mint chaas or a small bowl of plain curd, and a piece of fruit.
Nutrition per serving (estimate)
Nutrition information is not yet available for this recipe.
Food-safety sources
- Home food fact checker — Food Standards Agency (GOV.UK), Updated 21 August 2026. Accessed October 23, 2026. (opens external site)
- How to chill, freeze and defrost food safely — Food Standards Agency (GOV.UK). Accessed October 23, 2026. (opens external site)
This article is general information, not medical advice. Talk to a qualified health professional about your own situation, especially if you have a health condition, are pregnant or take medication. Medical disclaimer