Recipe for protein rich healthy poha
Poha is all time favourite dish. No surprises there as I am a Mumbai girl, after all! This recipe for a healthy poha is my go to recipe for breakfast, tiffin or a light dinner.
Once you get the poha-soaking technique right, the rest of it is very easy. The only problem that batata poha or potatoes with beaten rice is that it is an out and out carbohydrate breakfast.For this reason, I like adding some protein in the form of soya granules and paneer, instead of the traditional potatoes in poha.
I mainly stock the soy nuggets and the soy granules. The nuggets make curries chunkier and protein rich. I have been told by my meat eating friends that cooked soy nuggets almost come close to the chewy texture of meat. The granules are used liberally in my kitchen, whenever I want to up the protein content in any recipe. Be it curries, gravies, anything. They blend in well, adding greatly to the nutrition quotient without making a difference to the original taste of the dish.
Healthy Poha Made Protein Rich
Ingredients
- 1 cup poha aval rice thick / / flattened
- 1/4 cup soy granules
- 1/2 tsp mustard seeds
- 1/2 tsp seeds cumins
- 1 green chilli
- 1 red chilli dried
- 1 sprig curry leaves
- 1 pinch asafoetida
- handful peanuts
- 1 onion - halved and sliced
- 1/4 cup paneer crumbled
- 1/4 tsp turmeric powder
- 1 tbsp coriander leaves finely chopped
- 1.5 tsps salt
- 1 lemon
- 1 tbsp coconut fresh (optional)
Instructions
- Wash the poha and soy granules under running water in a bowl. Drain the water from the bowl completely. Cover and allow to sit for 15-20 minutes. Meanwhile prep the other ingredients and keep them ready.
- Heat the oil in a wok. Add the cumin-mustard seeds. Once they splutter, add the curry leaves and chopped green chillies, broken red chillies, asafoetida and stir for few seconds.
- Add peanuts and stir on medium flame for 1-2 minutes until golden brown.
- Put in the sliced onions, stir for 1 minute on medium flame. Add a pinch of salt, stir to combine, cover and cook for 5 minutes, until onions are soft.
- Add the well drained and rehydrated poha-soya granules mix, along with turmeric, remaining salt and crumbled paneer.
- Stir well but gently. Check for salt. Cover and allow to steam for 2-3 minutes. Remove the poha into a serving bowl. Garnish with lemon juice, coriander and grated coconut.
- Serve hot with a wedge of lemon
Notes
How To Make Ginger Tea | Adrak Chai
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Wow What a Twist Nandita. I have started so looking forward to your unique recipes. We love Poha at home. It is our staple Sunday morning breakfast. I dont have Soya granules at home. But next week it is a sure try for me 🙂 Will let ya know!CheersLatha
Nandita,What a brilliant idea! I made potato poha 2 days ago and I too had this same grouse, that it was all carbs. I always have a stock of soy granules in my pantry but it never occurred to me to use it in the poha. Thanks for the idea!Your Focaccia Bread looks very appetizing!
Hi Nanditha,That looks yum.. Great twist on the plate. Never thought of combining poha with soya chunks.
Latha- Do let me know if you liked it!Faffer – Thanks for your kind words, i hope you like this poha too.Pavani thanks dear- wheres your twist???
Amazing nandita….. never tried using doya granules….. I am gonna try this soon…. 🙂
Thats a real good twist Nandita. I have some soya nuggets lying for days in my pantry. i’ll try your egg curry twist with soya. My husband and son stubbornly refuse to eat the soya nuggets in any form So i’ll combine soya and eggs and eggs in the curry. Eggs for them soya nuggets for me.
Looks very good and sounds very healthy!Paz
I am the only one who eats anything poha or avalakki in my house!:) Never tried anything with soya though! Happy Halloween!
i remember my mom using soya nuggets in curry and i had liked it. i have always looked at it in stores and wondered how to use it. good idea, nandita.BTW, i think i finally have an entry for the WBB.
Rooma Welcome to my space! And thank you others for your nice words…HAPPY SPOOKY halloween to you Asha!
That’s such a cool idea or should I say “cool twist” on the plate. I missed participating in this fun-filled event..:( Belated Diwali Wishes, Nandita and your Diwali Blogging series is simply awesome. Great recipes and mouth-watering pictures!!
Wonderful recipe. I am sure it tastes as good as it looks. Your ‘twist’ event has really brought out wonderful recipes. Can’t wait for the round-up!
hi Nandita,Nice to meet a “Nutrela” fan 🙂 I love Nutrela and now my husband too is a convert, and inspite of being a non-veggie we eat nutrela a lot.Your poha looks delicious.Your profile is very interesting too…Thanks for hosting the Breakfast event–sandeepa
Hey Nandita. I made the same thing for WBB (Poha pulau ,but not with nutrella). So should I send it to you or doyou thinkits going to be repetitive?
I too love poha. I make vegetable poha. Adding Soya granules is a good idea!!
Hi Nandita,Nice to come across another fan of soya 🙂 Even I try to sneak in soy flakes into many dishes – poha, pulao, sabjis…name it! I usually make poha the way you’ve done but had never added tomatoes. I made Poha again today and this time – I followed your recipe exactly! It turned out great – with tomato ketchup on the side 🙂
You talk, in the end, of ‘rehydrated poha and soya’. When did we ‘rehydrate’ it? I missed it in the recipe.
In the end, you, speak of ‘rehydrated poha-soya granules’? IN which step did we rehydrate it? I seem to have missed it.