Vegan Poha – Easy Indian Breakfast

Vegan Poha – Easy Indian Breakfast: A light, filling, and budget-friendly vegan breakfast made with chawal ke pohe, potatoes, onions, and peanuts. Quick to cook, easy on the stomach, and perfect for daily mornings

What Makes This Poha Recipe Unique?

• Simple & Sasta: You can make it with cheap, easy-to-find ingredients that you probably already have in your kitchen.
• Naturally Vegan: Poha is made with only plant-based ingredients and no substitutes.
• Light but Filling: It’s easy to digest and keeps you full for hours.
• Quick Morning Meal: Great for busy mornings because it takes less than 20 minutes to make.

The Story of Poha

For generations, people in Madhya Pradesh, Maharashtra, Gujarat, and Rajasthan have loved poha for breakfast.
Poha, which is made from flattened rice, was popular in the past because it was:

• Simple to keep
• Fast to cook
• Easy on the stomach

Many Indian homes eat poha for breakfast, usually with chai, as the house slowly wakes up.
Many cultures also think it’s lucky, and it’s served to guests as a sign of warmth and simplicity.

Over time, each area added its own twist. Some add peanuts, some add potatoes, some add lemon, and some even add sugar.
But at its core, poha is still a dish about comfort, home, and food for every day.

Check Latest Vegan Recipes – Click Here

Ravi Yadav

Vegan Poha – Easy Indian Breakfast

A light, filling, and budget-friendly vegan breakfast made with chawal ke pohe, potatoes, onions, and peanuts. Quick to cook, easy on the stomach, and perfect for daily mornings.

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Prep Time 10 minutes mins

Servings: 2 People

Course: Breakfast

Cuisine: Indian

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1½ cups Chawal ke Pohe (flattened rice)
• 1 Pyaz (onion), finely chopped
• 1 Aaloo (potato), small cubes
• 2 tbsp Moongfali (peanuts)
• 1 Hari mirch (green chilli)
• ¼ tbsp Haldi (turmeric)
• Namak (salt) To Taste
• 1½ tbsp Oil
• ½ tbsp Rai (mustard seeds)
• 6-8 Curry leaves Optional
• 1 tbsp Nimbu (lemon juice)
• Hara dhania (coriander) for garnish (optional)

Equipment

• 1 Kadhai / Frying pan
• 1 Channi (Strainer)
• 1 Mixing Bowl
• 1 Spatula
• 1 Knife & chopping board

Method

 

Wash the poha

1. Put poha in a strainer and rinse under water for 10–15 seconds.

   Keep aside to soften. Add a pinch of salt and turmeric, mix gently.
   

Heat oil & tempering

1. Heat oil in a kadhai.

   Add mustard seeds and let them crackle.

   Add peanuts and roast till slightly golden.
   

Cook vegetables

1. Add chopped onions and green chilli.

   Sauté till onions turn translucent.

   Add potatoes, cover and cook till soft (stir occasionally).
   

Add poha

1. Add soaked poha to the pan.

   Mix gently so it doesn’t break.

   Cook on low flame for 3–4 minutes.
   

Finish & serve

1. Switch off gas.

   Add lemon juice and coriander if using.

   Mix lightly and serve hot.
   

Notes

Nutrition (Approx. per serving)

• Calories: ~280–300 kcal
• Protein: ~6–7 g
• Carbs: ~45 g
• Fat: ~9 g