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Masala Poha Recipe
Masala Poha is a mild spicy and filling dish made by cooking poha with masala powders, tempered onions and vegetables. It could be relished as a light breakfast or even for lunch. It keeps you full for a long time without being heavy.
Masala Poha is an easy poha spiced with indian masalas and vegetables. This is just a quick dish to make for breakfast or dinner at home. It does not need much effort and can be made quickly when you have the ingredients ready.
[feast_advanced_jump_to]About Masala Poha
Masala Poha is made using poha, vegetables, Indian spices and spice powders. These ingredients come together to make something filling and nice that is not too heavy and the poha absorbs all the flavours when you toss it well.
This is a different take on the usual poha or aval upma we make. The veggies add texture and nutrition to the dish. It is quite filling for breakfast but light enough so you don't feel too full.
Poha is my resort whenever I run out of idli dosa batter. I always have a pack of poha for those lazy days. It can be cooked quickly yet makes a tasty and satisfying dish.
The tempering give this dish its real flavour. Mustard seeds and cumin seeds crackle in hot oil and release their flavour. This make the base for everything else and it is an important step. Adding vegetables makes it wholesome.
I make this because it is quick to make and tastes really nice. My family loves it with curd on the side because the curd balances out the spices.
Similar Recipes
- Aloo Poha Recipe (Batata Poha)
- Aval Varattiyathu Recipe
- Lemon Poha Recipe
- Coconut Poha Recipe (Thengai Aval)
- Puli Aval Recipe | Tamarind Poha Recipe
Masala Poha Video
Masala Poha Ingredients
- Poha - I used thick poha for this dish. It holds shape better and absorbs the spices and masalas well when tossed.
- Mixed vegetables - I used vegetables like carrots, peas. You can add beans or even other vegetables.
- Onion - I chopped it finely so it cooks fast and evenly. Onion gives slight sweetness that balance the spices.
- Tomato - Gives moisture and adds tanginess to this dish.
- Spice powders - I add turmeric powder, red chilli powder and garam masala powder. Adjust chilli powder based on how spicy you like it.
- Mustard seeds - I use mustard seeds for tempering, add other ingredients only after it splutters fully.
- Cumin seeds - Added after mustard seeds crackle fully. Cumin seeds adds a taste.
- Green chilli - I slit it and add. It gives heat and flavour .
- Curry leaves - is added for tempering.
- Coriander leaves - I added fresh ones at the end. They add freshness and nice flavour to the dish.
- Salt - I add to taste. Start with less because you can always add more later.
- Oil - I used regular cooking oil, you can use coconut oil or groundnut oil too.
How yo make Masala Poha Step by Step
1.Take 1 ½ cups poha, rinse it well and drain water completely. Add little salt, toss well and set aside.
2.To a pan heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter.
3.Add ½ teaspoon cumin seeds let it crackle then add 1 small sprig curry leaves and 1 green chilli. Give a quick saute.
4.Add 1 medium sized onion finely chopped then add 1 heaped teaspoon ginger garlic paste, and salt to taste.
5. Saute until onions turn golden then 1 medium sized tomato finely chopped.
6. Saute until it turns mushy. Cook covered so that is mushes up well and fast.
7.Add ¼ cup carrot, ¼ cup peas.
8.Saute well then add around 1 cup water and let it boil. Cook covered until veggies are soft.
9.Check if the veggies are cooked soft.
10.Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.
11.Give a quick mix until the raw smell of masalas leave.
12.Add poha along with 1 tablespoon coriander leaves.
13.Give a quick mix, cook covered for 2 minutes and switch off.
Serve hot or warm!
Expert Tips
- Rinse well - Rinse it well for 2 times which makes poha soft. Use thick poha which is best for this recipe.
- Tempering - I let mustard seeds crackle completely then add cumin seeds, green chillies and curry leaves.
- Vegetables - I cook them until soft but not mushy. They should hold shape when you toss them with poha. Don't overcook.
- Poha - I wait until the veggies are cooked and there is still some moisture left. If you add poha when it is too wet it becomes mushy.
- Toss well - I toss poha gently but thoroughly so masalas coat every grain. Don't be rough or it will mash up and become mushy.
- Serve hot - I serve masala poha fresh from the pan. It tastes best when hot and the texture better when warm.
Serving and Storage
Serve masala poha hot with curd on the side. The curd balance the spices and make it taste really nice. It filling enough for breakfast or light dinner and pair well with pickle or chutney. Store leftover in airtight container in fridge and it stay good for one day only.
FAQS
1. Can I use thin poha?
Yes you can use thin poha but thick poha hold shape better and texture comes out good. If using thin poha be careful while rinsing and cooking it as it may break easily.
2. What vegetables can I use?
You can use any veggies you have like carrots, peas, beans, corn. You can add other vegetables of your choice too.
3. Can I skip garam masala?
You can skip it but it add nice flavour. If you don't have it just use jeera powder.
4. Can I reduce spiciness?
You can reduce red chilli powder and skip the green chilli.
5. Can I make it ahead?
Not really because poha gets mushy if you keep it too long. Make fresh and eat same day for best result.
If you have any more questions about this Masala Poha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Masala Poha Recipe
Ingredients
- 1 ½ cups poha
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 small sprig curry leaves
- 1 green chilli
- 1 medium sized onion finely chopped
- 1 medium sized medium sized tomato
- 1 heaped teaspoon ginger garlic paste
- ¼ cup carrot
- ¼ cup peas
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon garam masala powder
- 1 tablespoon coriander leaves
- salt to taste
- water as needed
Instructions
- Take 1 ½ cups poha, rinse it well and drain water completely. Add little salt, toss well and set aside.
- To a pan heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter.
- Add ½ teaspoon cumin seeds let it crackle then add 1 small sprig curry leaves and 1 green chilli. Give a quick saute.
- Add 1 medium sized onion finely chopped then add 1 heaped teaspoon ginger garlic paste, and salt to taste.
- Saute until onions turn golden then 1 medium sized tomato finely chopped.
- Saute until it turns mushy. Cook covered so that is mushes up well and fast.
- Add ¼ cup carrot, ¼ cup peas.
- Saute well then add around 1 cup water and let it boil. Cook covered until veggies are soft.
- Check if the veggies are cooked soft.
- Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.
- Give a quick mix until the raw smell of masalas leave.
- Add poha along with 1 tablespoon coriander leaves.
- Give a quick mix, cook covered for 2 minutes and switch off.
- Serve hot or warm!
Video
Notes
- Rinse well - Rinse it well for 2 times which makes poha soft. Use thick poha which is best for this recipe.
- Tempering - I let mustard seeds crackle completely then add cumin seeds, green chillies and curry leaves.
- Vegetables - I cook them until soft but not mushy. They should hold shape when you toss them with poha. Don't overcook.
- Poha - I wait until the veggies are cooked and there is still some moisture left. If you add poha when it is too wet it becomes mushy.
- Toss well - I toss poha gently but thoroughly so masalas coat every grain. Don't be rough or it will mash up and become mushy.
- Serve hot - I serve masala poha fresh from the pan. It tastes best when hot and the texture better when warm.
Nutrition
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