Schezwan Poha Recipe (Fusion Recipe)
Course: Indian Breakfast
Cuisine: Indo-Chinese
Diet: Vegetarian
Servings: 4
Total Time: 25 minutes (Prep: 10 mins, Cook: 15 mins)
Schezwan Poha is an exciting fusion recipe that brings together the traditional Indian breakfast dish, Poha (flattened rice), and the bold flavors of Indo-Chinese cuisine. With a perfect balance of crisp vegetables, a spicy Schezwan sauce, and the crunch of bell peppers, this dish makes for a delightful and quick breakfast or snack. The added bonus is its vibrant colors, which are sure to whet your appetite before the first bite. Here’s how to create this delicious dish at home!
Ingredients
| Ingredient | Quantity |
|---|---|
| Poha (Flattened Rice) – soaked and drained | 2 cups |
| Onion – finely chopped | 1 |
| Garlic – finely chopped | 2 cloves |
| Green Beans (French Beans) – finely chopped | 1/4 cup |
| Carrots (Gajjar) – finely chopped | 1/4 cup |
| Red, Yellow, and Green Bell Peppers (Capsicum) – finely chopped | 1/4 cup (combined) |
| Red Chilli Sauce | 4 tablespoons |
| Whole Black Peppercorns – freshly crushed | 1/4 teaspoon |
| Sunflower Oil | 2 teaspoons |
| Salt | To taste |
Instructions
-
Prepare the Poha:
- Begin by rinsing the poha (flattened rice) under running water. Once it’s clean, place the poha in a colander to drain the excess water. Let it sit for a few minutes to fully drain.
-
Sauté the Aromatics:
- Heat sunflower oil in a kadai (wok) over medium heat. Once the oil is hot, add the finely chopped garlic. Sauté the garlic for a minute or until it turns golden and crisp.
- Add the finely chopped onion and sauté until it turns translucent. This usually takes about 2-3 minutes.
-
Add the Vegetables:
- Now, add the chopped green beans and carrots to the pan. Sauté for about 3 minutes until the vegetables are cooked but still have a crunchy texture. Be cautious not to overcook them to retain their crispness.
- Toss in the finely chopped bell peppers (capsicum) and sauté for just a minute. The goal is to slightly cook them while keeping their vibrant color and crunch intact.
-
Mix the Flavors:
- Add the Schezwan sauce and freshly crushed black peppercorns to the pan. Stir everything well and cook for another minute, allowing the sauce to infuse the vegetables.
-
Combine Poha:
- Add the drained poha to the vegetable mixture. Sprinkle salt to taste and mix everything thoroughly, ensuring that the poha is well-coated with the Schezwan sauce and veggies.
- Cover the pan with a lid and cook on low heat for about 5 minutes, allowing the flavors to meld together and the poha to heat through.
-
Final Touches:
- Once the poha is hot and ready, turn off the heat. Garnish with some thinly sliced bell peppers for an extra pop of color and crunch.
Serving Suggestion
Serve this spicy and flavorful Schezwan Poha with a side of Apple Almond Date Smoothie and Boiled Eggs for a well-rounded, nutritious breakfast. The cool smoothie and protein-packed boiled eggs balance the heat and spice of the poha, making this an ideal start to your day.
This Schezwan Poha recipe is not only easy to make but also a versatile dish that can be enjoyed any time of the day. The fusion of traditional Indian ingredients with the fiery, bold flavors of Schezwan sauce offers an exciting twist to the classic poha recipe. Enjoy this delectable breakfast or snack that is sure to impress your family and friends!
