Hello hive learners,
Happy sunday to all of you. Sunday mornings always feel a little more special. You wake up late, there’s no rush, and a light yet tasty breakfast sets the mood for the day. Today, I made my all-time favorite—poha.
Poha, also known as flattened rice or beaten rice in English, is made by pressing rice into thin, light flakes. It’s easy to cook, light on the stomach, and full of flavor, which makes it a perfect breakfast choice.
Across India, poha is prepared in different ways. In Maharashtra, it is a regular morning dish, while in Indore, poha is almost iconic. Indori poha is served in a special style—with crunchy sev, pomegranate seeds, and a sprinkle of jeeravan masala on top. Every region adds its own twist, giving poha a unique identity everywhere.
✨ 𝙎𝙞𝙢𝙥𝙡𝙚 𝙋𝙤𝙝𝙖 𝙍𝙚𝙘𝙞𝙥𝙚 ✨
𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨
1 cups poha (flattened rice)
1 onion ( chopped)
1 tomato (chopped)
2 green chilies
1/2 carrot (chopped)
1/2 capsicum (chopped)
1/2 cup peanuts
Curry leaves
1 lemon
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Salt to taste
2 teaspoons oil
Coriander leaves for garnish
𝙎𝙞𝙢𝙥𝙡𝙚 𝙖𝙣𝙙 𝙚𝙖𝙨𝙮 𝙧𝙚𝙘𝙞𝙥𝙚 𝙢𝙚𝙩𝙝𝙤𝙙
✨🌟✨🌟✨🌟✨🌟✨🌟✨🌟✨
🌿Wash the poha lightly with water, drain it, and keep aside for 10–15 minutes.
🌿Heat oil in a pan, fry the peanuts until golden, and keep them aside.
🌿In the same pan, add cumin seeds, curry leaves, and green chilies for tempering.
🌿Add onions and sauté until they turn golden. Then add carrot, capsicum, turmeric, and a little water. Cook until the vegetables and tomato soften.
🌿Now add the soaked poha and mix gently. Add salt and stir carefully without breaking the flakes.
🌿Add fry peanuts and mix well.
🌿Turn off the heat, squeeze lemon juice, and garnish with fresh coriander.
🌿 Serving Style
Serve the hot poha on a plate. For an extra touch, you can sprinkle sev or chopped onion on top. And yes, a cup of hot chai on the side makes this Sunday breakfast absolutely perfect.
