Shambhavi's Poha

a hearty, savory vegetarian breakfast from India

Poha is flattened rice. It looks more like pillow stuffing than food, imho, but it makes a wonderful savory breakfast or sweet snack. It’s also loved by Lord Ganesha and is offered to him in puja, with jaggery sugar, of course. P.S. The photo is from a spring version.

This is the brand I buy.

This version of my poha recipe features winter veggies and spices! There are quite a few ingredients, but once you get the hang of it, from start to finish will only take you about 15 minutes.

Size: 1 serving

Ingredients

• 1/2 cup thick poha

• 1 tablespoon ghee

• 1 small diced potato

• 1/4 cup sliced green beans.

• Any other veggies you want to add. For winter, I like cauliflower, delicata squash, green peas, and/or winter greens. (optional)

• 12 unsalted raw red peanuts - basically “some.”

• 6 whole unsalted cashews (roasted or unroasted)(optional)

• 3-5 curry leaves, dried or fresh

• paneer, cut into small cubes (optional)

• 1 scallion sliced

• 1/4 tsp brown or black mustard seed

• 1/2 tsp turmeric

• 1/4 tsp ground fenugreek

• 1/4 tsp ground coriander

• 1/4 tsp ground cumin

• salt to taste

• juice from 1/4 lemon

• 1/4 cup water

• 1 tsp sugar or jaggery (optional)

• 1 egg

• chopped cilantro

Instructions

1. Heat 2 teaspoons of ghee in a skillet.

2. Add the potatoes and sauté until nearly done.

3. Add the green beans and other veggies and sautée until done. 

4. Add the nuts and sliced scallion. Sauté until slightly browned

5. Add all of the spices, including the salt and sugar if you are using sugar. Mix well and cook for an additional few minutes until fragrant.

6. Add the paneer and cook a bit more until cheese is slightly browned.

7. Add lemon juice and poha. Mix well so spices coat the poha.

8. Add the water and cook while stirring until the poha softens and the water is evaporated. Poha varies greatly, so you may need more or less water. You want the poha to be softened, but not mushy.

9. Move everything into the bowl you are going to eat from.

10. Fry an egg in the remaining ghee. I like to puncture the yolk and turn it once. You do it your way.

11. Serve the poha topped with the fried egg and chopped cilantro.

Lots of love,

Shambhavi

Want more? Please join me and the Jaya Kula community for satsang & kirtan every Sunday at 3:30pm Pacific. Come in person to 1215 SE 8th Ave, Portland, OR, or join the Jaya Kula News Facebook group to get the Zoom link for satsang. You can also listen to my podcast—Satsang with Shambhavi—wherever podcasts are found.