Flavorful Vegetable Poha for Sunday Breakfast

Step 1: Prepare Vegetables and Poha

Chop the onions, green chilies, garlic, tomatoes, green bell pepper, and coriander leaves. Peel and chop the potatoes into small pieces. Wash the Poha thoroughly under running water and drain it completely in a sieve, setting it aside to soften.

Step 2: Fry Potatoes and Peanuts

Heat 3-4 tablespoons of cooking oil in a pan over medium heat. Add the chopped potatoes and fry them until they are golden brown and crispy, which takes about 5-7 minutes. Remove the fried potatoes and set them aside on a plate. In the same oil, add the raw peanuts and fry them until they are crunchy, about 2-3 minutes. Remove the fried peanuts and add them to the plate with the potatoes.

Step 3: Prepare the Tempering

In the remaining oil in the pan, add the chopped garlic, mustard seeds, and cumin seeds. Sauté for about 30 seconds until the seeds splutter. Add the chopped onions, green chilies, and curry leaves. Add a pinch of salt to help the onions cook faster. Sauté until the onions turn light brown, about 3-5 minutes.

Step 4: Cook Vegetables and Spices

Add the chopped tomatoes and green bell pepper to the pan. Stir well. Then, add the half-boiled green peas and carrots. Mix thoroughly and cook for 2-3 minutes. Now, add the Maggi masala, Schezwan sauce, tomato ketchup, chili sauce, turmeric powder, Kashmiri red chili powder, Peri Peri masala, and garam masala. Mix all the spices and sauces with the vegetables and cook for another 3-4 minutes until the flavors meld and the oil starts to separate.

Step 5: Combine and Finish Poha

Add the washed and drained Poha to the pan with the cooked vegetables. Add the fried potatoes and peanuts. Sprinkle the Chinese salt (MSG), if using, and additional salt to taste. Add the chopped coriander leaves. Mix everything gently but thoroughly until the Poha is evenly coated with the spices and vegetables. Cook for 2-3 minutes, stirring occasionally, until the Poha is heated through and fluffy. Turn off the gas.

Step 6: Serve

Serve the hot and flavorful Poha immediately. Enjoy this delicious and satisfying breakfast or snack!

• Frying potatoes and peanuts separately ensures they are crispy and adds a nice texture to the Poha.

• Using a Chinese salt (MSG) can enhance the savory flavor, making the Poha taste more like restaurant-style fast food.

• Washing and draining the Poha thoroughly in a sieve prevents it from becoming dry and ensures it absorbs the flavors well.

• Add other vegetables like green beans, cauliflower, or corn for more variety.

• Adjust the spice levels by increasing or decreasing green chilies and chili powders.

• For a healthier version, reduce the amount of oil used for frying potatoes and peanuts, or air fry them instead.