Schezwan Poha Recipe (Fusion Recipe)
A twist on the classic, this Schezwan Poha brings together the lightness and nutritional benefits of poha (flattened rice) with the vibrant, bold flavors of Indo-Chinese cuisine. Poha, traditionally a simple breakfast, is transformed into a fiery, tangy delight that will surely tantalize your taste buds. Loaded with crunchy vegetables and the unmistakable kick of Schezwan sauce, this recipe is a quick, easy, and exciting way to spice up your mornings. The added bell peppers, beans, and carrots make it both colorful and nutritious, creating the perfect balance of taste and texture. Ideal for breakfast, serve it alongside an Apple Almond Date Smoothie and Boiled Eggs for a complete, energizing meal.
Cuisine: Indo-Chinese
Course: Indian Breakfast
Diet: Vegetarian
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 |
| Red Chilli Sauce | 4 tablespoons |
| Whole Black Peppercorns, freshly crushed | 1/4 teaspoon |
| Oil | 2 teaspoons |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Instructions
-
Prepare the Poha:
Begin by washing the poha thoroughly under running water. Place it in a colander to drain the excess water, ensuring the poha softens but doesn’t become soggy. Set it aside. -
-
Saute the Aromatics:
Heat oil in a kadai or large frying pan over medium heat. Once the oil is hot, add the finely chopped garlic and sauté until it turns golden brown and crisps up slightly. This will infuse the oil with a delicious garlic flavor. -
Cook the Vegetables:
Add the chopped onions to the pan and sauté until they become soft and translucent. Once the onions are ready, toss in the finely chopped green beans and carrots. Stir-fry for about 3 minutes until the vegetables are cooked but still retain a crunchy texture. -
Add the Bell Peppers:
Now, add the chopped bell peppers (capsicum) into the pan. Flash fry them for a brief 1–2 minutes, ensuring they remain crisp and vibrant, adding a refreshing crunch to the dish. -
Incorporate the Schezwan Sauce:
Stir in the Schezwan sauce and freshly crushed black peppercorns. Mix well and sauté for another minute, allowing the flavors to meld together. -
Combine the Poha:
Add the drained poha to the pan. Season with salt to taste and gently toss to combine all the ingredients. Cover the pan with a lid and let the poha cook on low heat for about 5 minutes, allowing the flavors to infuse and the dish to heat through. -
Final Touches:
Once done, turn off the heat. Garnish the poha with extra bell pepper slices for added color and crunch. -
Serve:
Serve your Schezwan Poha hot, alongside a refreshing Apple Almond Date Smoothie and Boiled Eggs for a wholesome, complete breakfast experience.
Enjoy this Indo-Chinese fusion breakfast with its perfect balance of spicy, tangy, and savory flavors, and make your mornings even more delightful!
