Spiced Tawa Veggie Poha Bowl Recipe

Name: Spiced Tawa Veggie Poha Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indian
Ingredients: 500 g Poha; 500 g Onion; 500 g Tomato - Hybrid; - Green Peas; 250 g Carrot; 100 g Curry Leaves; 1 liter Sunflower Oil; medium Chilli Green Long; 100 g Coriander Leaves; 500g Good Life Raw Peanuts 500 G; 250 ml Lemon Juice Concentrate; 100 g Red Chili Powder; 100 g Salt; 20 g Turmeric Powder; 100 g Yellow Mustard Seeds

Indian cuisine · 190 calories

About this recipe

The Spiced Tawa Veggie Poha Bowl is a wholesome and flavorful Indian breakfast dish, perfect for a family looking to start their day on a vibrant note. This dish combines soft, flattened rice (poha) with a medley of fresh vegetables, earthy spices, and a subtle tang from lemon juice. Cooked on a tawa (flat pan) for that homely touch, it’s light yet satisfying, packed with fiber-rich ingredients and moderate spice levels to suit every palate. The addition of roasted peanuts adds a delightful crunch, while the tempered spices and aromatic curry leaves elevate the dish to a savory delight. Quick to prepare and loaded with nutrients, this dish is ideal for those aiming for a balanced and weight-conscious start to their day.

Ingredients

500 g Poha
500 g Onion
500 g Tomato - Hybrid
- Green Peas
250 g Carrot
100 g Curry Leaves
1 liter Sunflower Oil
medium Chilli Green Long
100 g Coriander Leaves
500g Good Life Raw Peanuts 500 G
250 ml Lemon Juice Concentrate
100 g Red Chili Powder
100 g Salt
20 g Turmeric Powder
100 g Yellow Mustard Seeds

Instructions

1. Rinse the poha in a colander under running water until softened but not mushy, then set aside to drain completely.
2. Heat oil in a tawa or flat pan over medium heat, add mustard seeds, and let them splutter. Add curry leaves and green chilies, sauté for 30 seconds.
3. Add the chopped onion and sauté until translucent. Then, add the diced carrots and cook for 2-3 minutes until slightly tender.
4. Stir in the tomatoes and green peas, cooking for another 2 minutes until the tomatoes soften.
5. Add turmeric powder, red chili powder, and salt, mixing well to coat the vegetables with spices.
6. Gently fold in the drained poha and roasted peanuts, mixing everything evenly. Cook for 2 minutes on low heat, allowing the flavors to combine.
7. Turn off the heat, drizzle lemon juice over the poha, and mix well. Garnish with fresh coriander.
8. Serve warm in bowls, ensuring an even distribution of vegetables, peanuts, and spices in each portion.