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For today's "Cooking from Valli's blog" theme, I decided to make this super quick and healthy breakfast/ lunch dish, "Vegetable Poha". Valli used the thin poha and was able to finish her dish in 10 minutes, but I had only the thick variety on hand and mine took about 15-18 minutes. For my usual poha I use onions and/or potatoes and/or tomatoes, I've never added mixed vegetables and so this was a delicious variation to my regular version. Chopping the veggies really small and keeping the size even makes all the difference in cooking them quickly and evenly. One trick...


23 serving

Total time

30 minutes






  • 2 cups Rice (Flatten flakes (Poha/ Atukulu))
  • 1 onion (- medium, finely chopped)
  • 1 cup roasted chickpeas (Mixed vegetables (I used finely diced potato, carrot and green peas))
  • 1 - 2 Green chili
  • roasted chickpeas
  • roasted chickpeas
  • 2 tbsp Peanuts (Roasted)
  • 1 tbsp lemon juice
  • roasted chickpeas (Red)
  • roasted chickpeas
  • to taste Salt


  1. Heat 2tsp oil in a large saute pan; add cumin and mustard seeds and once the seeds start to splutter, add onions and green chili, saute until onions turn translucent, about 4-5 minutes.
  2. Next add mixed vegetables and turmeric, cover and cook until the veggies are tender, about 8-10 minutes.
  3. While the veggies are cooking, soak poha in a big bowl of water for about 1-2 minutes. Drain water  and squeeze out all the extra water and put it in a medium bowl. Season with salt and red chili powder. Set aside until ready to use.
  4. Once the veggies are tender, season with salt and add the poha. Mix well; cover and cook for 2-3 minutes.
  5. Add the lemon juice and mix well. Remove from heat and serve hot immediately.
  6. View the recipe instructions at Cook's Hideout

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