Welcome to The Broke Desi Kitchen—where we make good Desi food without breaking the bank.
It’s one of those mornings when you wake up late, look at the clock, and immediately realize you’re going to be late for the office.
You still have to get ready, pack your bag, and somehow make breakfast. But the usual options aren’t exactly exciting. You could grab a biscuit or skip breakfast altogether, but you know you’ll probably be hungry within a couple of hours.
You want something tasty, filling, and reasonably healthy, but you also don’t have 30 minutes to stand in the kitchen.
That’s when poha comes to the rescue.
Poha is one of those breakfasts that is incredibly simple but still feels like a proper meal. It cooks quickly, uses inexpensive everyday ingredients, and you can easily add whatever vegetables or toppings you already have at home.
So, you grab some Chidwa or flattened rice, half a potato, onion, peanuts, a little paneer, curry leaves, and a few basic spices.
Within minutes, you have a hot bowl of poha ready.
The peanuts add a nice crunch, the paneer gives you some extra protein, and the potato makes it more filling. And because everything cooks so quickly, you don’t have to choose between eating breakfast and getting to the office on time.
That’s what makes poha such a great option for busy mornings. You don’t need fancy ingredients, complicated preparation, or a lot of cooking experience.
It’s also easy to customize. Want more vegetables? Add them. Don’t have paneer? Skip it. Want it spicy? Add another chilli. The recipe is flexible enough to work with whatever is already in your kitchen.
And most importantly, it doesn’t feel like a compromise.
You get a warm, tasty breakfast that takes only a few minutes to prepare, without spending much money.
So, if you’re rushing to the office, running late for college, or simply don’t want to spend your morning cooking, this quick poha breakfast is definitely worth trying.
Today, I’ll show you exactly how to make it—quick, tasty, filling, and budget-friendly.
Poha
Equipment
- 1 Frying Pan
- 1 Bowl
- 1 Knife
- 1 Cutting Board
- 1 Ladle
Ingredients
- 25 g Poha
- 1/2 Pc Potato
- 25 g Poha / Chiwda / Flattened Rice
- 1/2 Pc Onion
- 10 g Peanuts
- 10 g Paneer
- A few Pcs Curry leaves
- 1/2 tbsp Salt
- 1 pc Green Chilli
- 1/4 tbsp Mustard Seeds
- 1 tbsp Oil
Video
Recipe
Step 1: Wash the Vegetables
Start by washing the potato, onion, green chilli, and curry leaves properly under running water to remove any dirt or residue. Drain them well and pat them dry before cutting.
Step 2: Cut the Vegetables
Peel the potato and cut it into small, bite-sized pieces so it cooks faster and evenly.
Finely chop the onion and green chilli. Keep the curry leaves aside. If you prefer a milder taste, you can reduce the amount of green chilli.
Step 3: Rinse the Poha
Place the poha in a strainer and gently rinse it under running water.
Let the excess water drain completely and leave the poha aside for a few minutes. It should become soft and moist while still holding its shape. Avoid soaking it for too long, as this can make it mushy.
Step 4: Heat the Pan
Place a pan over medium heat and add about 1 teaspoon of oil.
Once the oil is hot, add the mustard seeds and let them crackle. This gives the poha its classic Desi tempering and adds plenty of flavour.
Step 5: Cook the Vegetables and Peanuts
Add the curry leaves and peanuts to the pan. Roast them for a minute or two until the peanuts become lightly golden and crunchy.
Now add the chopped potato, onion, and green chilli along with a little salt. Mix everything well and cook over medium heat until the potato becomes soft and is cooked through.
You can cover the pan for a few minutes to help the potato cook faster. Once the vegetables are almost ready, add the paneer and mix gently.
Continue cooking until the onion becomes soft and slightly translucent and the paneer is heated through.
Step 6: Add the Poha
Now add the rinsed poha to the pan.
Gently mix it with the vegetables, peanuts, and paneer, making sure everything is evenly combined without breaking the poha.
Cook for about 1–2 minutes over low to medium heat. Avoid cooking it for too long, as the poha can become dry or lose its soft texture.
Taste and add a little more salt if needed.
Step 7: Serve Hot
Turn off the heat once everything is well combined and heated through.
Transfer the poha to a bowl or plate and serve it hot.
And that’s it!
You have a warm, tasty, and filling breakfast that’s easy on the pocket and quick enough for those busy mornings when you’re rushing to the office but still want a proper homemade meal.
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