Smoky Tandoori Masala Poha Recipe

About this recipe

Smoky Tandoori Masala Poha is a flavorful and nutritious Indian breakfast dish, perfect for starting your day with a burst of spices and textures. Flattened rice (poha) is gently steamed with a medley of colorful vegetables, aromatic tandoori masala, and a hint of smokiness from paprika, creating a savory and satisfying meal. This recipe balances moderate spices with vibrant flavors, making it ideal for a medium spice palate. Packed with fiber-rich poha and wholesome vegetables, this dish is designed with weight loss goals in mind, delivering a fulfilling yet low-calorie breakfast option for a sedentary lifestyle. Garnished with fresh coriander and a squeeze of lime, this hearty meal is perfect for a united family looking to enjoy a comforting and wholesome breakfast together.

Ingredients

• 500G Poha (Flattened Rice)
• 500 g Onion
• 250 g Carrot
• - Tandoori Seasoning 50g
• 30 g Smoked Paprika Powder
• 250 ml Olive Oil
• 100 g Coriander Leaves
• 100 g Lemon
• 500 g Capsicum Green
• medium Chilli Green Long
• - Green Peas
• 100 g Jeera
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the poha in a colander under running water until it softens slightly, then set it aside to drain completely.
2. 2. Heat the cooking oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.
3. 3. Add the chopped onions and green chilies, sautéing until the onions turn translucent. Stir in the tomatoes and cook until they soften.
4. 4. Mix in the diced carrots, green peas, and bell peppers, cooking for 3-4 minutes until the vegetables are tender yet slightly crisp.
5. 5. Sprinkle the tandoori masala, smoked paprika, turmeric powder, and salt over the vegetables. Stir well to coat everything evenly with the spices.
6. 6. Gently fold in the softened poha, ensuring it absorbs the spices and vegetables evenly. Cook for 2-3 minutes on low heat, stirring occasionally.
7. 7. Turn off the heat and garnish the poha with chopped coriander leaves. Serve hot with lime wedges on the side for a fresh tangy finish.