Poha is a great variation to the standard rice you’re probably used to. The texture is much like rice, but just carries flavour differently.
This veganised poha recipe is sure to replace any plain rice recipe you may have on-hand with your next curry.
What is typically known as a breakfast food, poha is also great alongside your favourite Indian entrees.
Although not very authentic to India, I feel poha goes great with other foods and feel it’s worth the mention.
How to veganise poha?
As poha is essentially rice, spices, peanuts and oil, it’s actually naturally vegan. Some recipes may call for ghee, which is clarified butter (dairy), which you can easily sub for oil.
Is poha gluten free?
Poha is based from rice, so is indeed free of gluten. You can enjoy poha guilt-free knowing it’s not going to hurt your gut, for the coeliacs.
Is it healthy to eat poha?
As poha is rich in nutrients, carbs, fibre and even iron, the makeup of this grain makes for a healthier option to regular rice.
How long can poha last in the fridge once cooked?
If placed in the fridge, your vegan poha can last for as long as 4-5 days, in a sealed container.
In a freezer you can store it for up to a month, however, it’s much better fresh.
We hope you like this vegan poha recipe. It’s authentic from an un-named Indian auntie, quick and simple to make for a mid-week meal.
If you enjoy this recipe feel free to bookmark for future use; drop a comment with your thoughts and share with a friend!
| Prep Time | 15 Minutes |
| Cook Time | 12 Minutes |
| Passive Time | 27 Minutes |
| Servings |
People
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- 1 Cup Poha
- 1 Medium Yellow onion
- 1 Bird's eye chilli
- 8-10 Curry leaves
- 1 Medium Potato
- 1 Tbsp Extra Virgin Olive Oil
- 4 Tbsp Raw peanuts
- 1 Tsp Mustard seeds
- 1 Tsp Cumin seeds
- 1 Tsp Sugar
- 1/2 Tsp Turmeric
- 1 Tbsp Fresh Coriander
- 1/8 Slice Lemon Wedge
- Salt
Ingredients
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- Add poha to a sieve, rinse quickly to get rid of excess starch, being careful not to over “wet” the poha, drain well and set aside. Wash and peel your potato, and cube into small 1/2 inch pieces.
- Heat a pan with oil and add the raw peanuts, cooking for 3-5 minutes on a medium heat until fragrant and crunchy. Once cooked, add to a separate dish and set aside. Chop onion into cubes, chilli and coriander finely, set aside.
- Add mustard and cumin seeds, toast for 1-2 minutes, then add in onions, curry leaves, and chilli, sauté on a medium heat until onions soften.
- Add in cubed potato, a splash of water, salt and sugar and cover and cook on a low heat for 8-10 minutes to cook the potato.
- Follow up by adding in the poha and sprinkle on turmeric, mix to coat it all and cover the pan again, cooking on a low heat for 2-3 minutes.
- Once poha is cooked, it should become softened, if it’s too hard add a tad more water and cook for another minute.
- Add in the toasted peanuts and chopped coriander for garnish.
- Serve while hot with a wedge of lemon on top!
