TOMATO POHA RECIPE
Tomato Poha is a popular Indian breakfast dish made with flattened rice (poha) and tomatoes. Here’s a short description of the recipe:
To make Tomato Poha, start by rinsing the flattened rice (poha) under cold water and letting it soak for a few minutes until it softens. Drain the excess water and set the poha aside.
In a pan, heat oil and add mustard seeds. Once the seeds start to crackle, add curry leaves, chopped green chilies, and finely chopped onions. Sauté until the onions turn translucent.
Next, add chopped tomatoes and cook until they become soft and mushy. Season with salt, turmeric powder, and red chili powder (optional) according to your taste.
Add the soaked poha to the pan and mix well, ensuring that the poha is coated evenly with the tomato mixture. Cook for a few minutes until the flavors blend together.
Garnish the Tomato Poha with freshly chopped coriander leaves and a squeeze of lemon juice for added freshness.
Serve the Tomato Poha hot as a breakfast dish or a light snack. It can be enjoyed on its own or paired with yogurt, chutney, or a side of your choice.
Tomato Poha is a quick and flavorful dish that provides a good balance of carbohydrates, vitamins, and minerals. It is light, easy to digest, and suitable for those looking for a gluten-free or vegetarian option. The tanginess of the tomatoes combined with the aromatic spices makes it a delicious and satisfying choice for breakfast or brunch.
INGREDIENTS
- 1 cup flattened rice (poha)
- 2 medium-sized tomatoes, finely chopped
- 1 small onion, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional)
- Salt to taste
- Fresh coriander leaves for garnishing
- Lemon wedges for serving
INSTRUCTIONS
- Rinse the flattened rice (poha) under running water for a few seconds, then drain the excess water. Let it sit for 5-10 minutes to soften.
- Heat oil in a pan or kadhai over medium heat. Add mustard seeds and cumin seeds. Once they start spluttering, add asafoetida and chopped green chili. Saute for a few seconds.
- Add the finely chopped onions and cook until they turn translucent.
- Add the chopped tomatoes and cook until they soften and release their juices.
- Add turmeric powder, red chili powder (if using), and salt. Mix well.
- Gently fluff the soaked poha with a fork and add it to the pan. Mix everything together gently to coat the poha with the tomato mixture.
- Cook for 2-3 minutes, stirring occasionally, until the flavors are well combined and the poha is heated through.
- Remove from heat and garnish with fresh coriander leaves.
- Serve the Tomato Poha hot with lemon wedges on the side for a tangy flavor. You can also enjoy it with a cup of tea or as a light breakfast option.
NUTRITION VALUE
- Calories: 200-250 kcal
- Carbohydrates: 40-45g
- Protein: 3-5g
- Fat: 3-4g
- Fiber: 2-3g
