Tangy Masala Avocado Poha Recipe

Name: Tangy Masala Avocado Poha
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indian
Ingredients: 250g Swad White Aval 250g; 1pc Avocado; 500 g Onion; 500g Good Life Raw Peanuts 500 G; 250 ml Olive Oil; 250 ml Lemon Juice Concentrate; medium Chilli Green Long; 100 g Coriander Leaves; 100 g Curry Leaves; 100 g Red Chili Powder; 100 g Salt; 500 g Tomato - Hybrid; 20 g Turmeric Powder; 100 g Yellow Mustard Seeds

Indian cuisine · 218 calories

About this recipe

Tangy Masala Avocado Poha is a delightful twist on the traditional Indian breakfast, combining the wholesome goodness of flattened rice with creamy avocado, tangy lime, and warming spices. This dish offers a vibrant medley of textures and flavors, featuring sautéed curry leaves, mustard seeds, and green chilies for a fragrant base. The addition of fresh avocado not only adds creaminess but also provides healthy fats, making it a perfect choice for those aiming for a nutritious start to their day. Designed for moderate activity levels and weight loss goals, this recipe is fiber-rich, light, and satisfying, ensuring you stay full without compromising on taste. Ideal for a united family breakfast, it balances traditional Indian flavors with a contemporary twist.

Ingredients

250g Swad White Aval 250g
1pc Avocado
500 g Onion
500g Good Life Raw Peanuts 500 G
250 ml Olive Oil
250 ml Lemon Juice Concentrate
medium Chilli Green Long
100 g Coriander Leaves
100 g Curry Leaves
100 g Red Chili Powder
100 g Salt
500 g Tomato - Hybrid
20 g Turmeric Powder
100 g Yellow Mustard Seeds

Instructions

1. Rinse the flattened rice (poha) in a colander under running water for 1-2 minutes until it softens. Drain completely and set aside.
2. Heat oil in a large pan over medium heat. Add mustard seeds and let them crackle, then add curry leaves and green chili. Sauté for 30 seconds until fragrant.
3. Add the chopped onion and sauté until translucent, about 2-3 minutes. Stir in the turmeric powder and red chili powder, cooking for another 30 seconds.
4. Add the chopped tomato and cook for 2-3 minutes until softened. Season with salt and mix well.
5. Gently fold in the softened poha, ensuring it is evenly coated with the spice mixture. Cook for 2-3 minutes on low heat, stirring occasionally.
6. Turn off the heat and add the diced avocado, lime juice, and roasted peanuts. Mix gently to avoid mashing the avocado.
7. Garnish with freshly chopped coriander leaves and serve warm.