Poha Breakfast Bowl Recipe with Sprouts & Crunchy Peanuts
Introduction
Indulge in the vibrant flavors of this traditional Indian breakfast with a twist – the Poha Breakfast Bowl with Sprouts & Crunchy Peanuts. This wholesome meal combines the soft, delicate texture of flattened rice (poha) with the zestiness of fresh sprouts and the crunch of spiced peanuts, creating a high-protein, vegetarian dish perfect for jumpstarting your morning. Light, flavorful, and packed with nutrients, this poha bowl offers a delightful blend of textures and tastes, satisfying both your palate and your nutritional needs.
Ingredients
| Ingredient | Quantity |
|---|---|
| Poha (Flattened rice) | 1 cup |
| Salt | To taste |
| Sugar | 1 teaspoon |
| Lemon juice | 1½ teaspoon |
| Sunflower oil | 1 teaspoon |
| Mustard seeds | ½ teaspoon |
| Green chilies (slit) | 2 |
| Curry leaves | A few |
| Potato (finely diced) | ½ cup |
| Onion (finely chopped) | ½ cup |
| Turmeric powder | 1 teaspoon |
| Coriander leaves (for garnish) | To garnish |
For the Crunchy Spiced Peanuts
| Ingredient | Quantity |
|---|---|
| Raw peanuts | ½ cup |
| Sunflower oil | ½ teaspoon |
| Salt | To taste |
| Chaat masala | ½ teaspoon |
| Black pepper powder | ¼ teaspoon |
| Cumin powder | ¼ teaspoon |
| Red chili powder | ½ teaspoon |
For the Sprouts Salad
| Ingredient | Quantity |
|---|---|
| Green moong sprouts | 1 cup |
| Onion (finely chopped) | ¼ cup |
| Tomato (finely chopped) | ¼ cup |
| Lemon juice | 1 teaspoon |
| Coriander leaves (chopped) | 1 teaspoon |
| Salt | To taste |
| Black pepper powder | To taste |
| Carrot (sliced into strips) | 1 |
For Coconut Chutney
| Ingredient | Quantity |
|---|---|
| Fresh coconut (diced) | 1 cup |
| Salt | To taste |
| Sugar | ½ teaspoon |
| Lemon juice | 1 teaspoon |
| Green chili | 1 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | 12 g |
| Carbohydrates | 45 g |
| Fat | 12 g |
| Fiber | 8 g |
| Sugars | 4 g |
Instructions
Step 1: Preparing the Poha
- Wash the Poha – Start by thoroughly washing the poha 2-3 times. Drain the excess water and let it sit to soften.
- Flavor the Poha – Mix in salt, lemon juice, and sugar, using a fork to blend these seasonings evenly throughout the poha. Set it aside.
Step 2: Cooking the Base
- Sauté the Aromatics – In a deep pan, heat sunflower oil on medium heat. Add mustard seeds and curry leaves. Allow them to splutter, infusing their aroma into the oil.
- Add Onions and Potatoes – Toss in the chopped onions and cook for about 1 minute until they turn translucent. Add the diced potatoes, sprinkle a bit of salt (adjusting for the salt in the poha), and stir in the turmeric powder.
- Cook the Potatoes – Cover the pan and cook on low heat until the potatoes become tender and golden. This should take around 4-5 minutes.
- Combine with Poha – Once the potatoes are cooked, gently fold in the seasoned poha. Cover and cook for another minute, allowing the poha to steam and absorb the flavors. If it appears dry, sprinkle a small amount of water, cover, and cook for a further minute. Set aside.
Step 3: Preparing Crunchy Spiced Peanuts
- Roast the Peanuts – Heat oil in a small pan over low heat and add the raw peanuts. Roast them slowly until they develop a light brown hue.
- Spice Up the Peanuts – Sprinkle salt, red chili powder, chaat masala, black pepper powder, and cumin powder over the roasted peanuts. Stir to ensure even coating and turn off the heat.
Step 4: Assembling the Sprouts Salad
- Combine Ingredients – In a mixing bowl, combine the green moong sprouts, chopped onions, tomatoes, lemon juice, chopped coriander, salt, and black pepper powder. Mix well to distribute flavors evenly.
- Add Carrot Strips – Use a peeler or mandolin to create thin, vertical carrot strips. Roll each strip and add to the salad for a decorative and crunchy element.
Step 5: Making the Coconut Chutney
- Blend Ingredients – In a blender, combine fresh coconut, green chili, salt, lemon juice, and sugar with a small amount of water. Blend until a smooth paste forms, adjusting consistency with water if needed.
Step 6: Assembling the Poha Breakfast Bowl
- Create Layers – In a bowl, place a generous helping of hot poha as the base layer.
- Add Toppings – Top the poha with the crunchy peanuts, sprouts salad, and carrot roll-ups. Finish with fresh coriander leaves.
- Serve with Coconut Chutney – Add a generous dollop of coconut chutney on the side.
Serving Suggestion
Serve this Poha Breakfast Bowl with a refreshing Mango Tofu Smoothie for a delicious, protein-packed breakfast that will keep you energized throughout the morning.
Tips for the Perfect Poha Breakfast Bowl
- Choose the Right Poha: Opt for medium or thick poha to ensure that it retains its texture and does not turn mushy.
- Adjust Seasonings as Desired: Feel free to adjust the spices to your taste; you can add a pinch of amchur powder for extra tanginess.
- Add Additional Veggies: Customize this bowl by adding extra veggies like bell peppers or peas to increase the nutritional value.
- Make It Vegan: This recipe is naturally vegan; however, ensure the chaat masala or other seasonings you use are plant-based if strictly following a vegan diet.
This Poha Breakfast Bowl with Sprouts & Crunchy Peanuts is a healthy and versatile breakfast that pairs traditional flavors with a modern presentation. Enjoy it as a nourishing start to your day, providing you with a balanced intake of carbohydrates, protein, and essential vitamins.
