Kanda Poha is a salty dish for Indian breakfast based on rapid cooking rice flakes (Poha), onion (Kanda), peas and turmeric. I add some oats to make this filling and nourishment extra!
Meet my favorite dish for savory breakfast – Poha! This is a popular dish for Indian breakfast based on thick rice flakes. These bows are like oats, immerse them and use them. Very often they are used in a salty dish like this breakfast. It is a fried break with Indian spices, onion, peas, other vegetables and nuts. It is served garnished with lime juice, coriander. I often add oats together with the rice flakes, to make it a deeper breakfast. Oat is an acquired flavor, then try by replacing the fourth of the rice flakes and then half with oat.
It is a bit like the fried turmeric rice but made with rice and oat flakes in rapid cooking and which does this requires only about 15 minutes and everything you need is 1 pan.
The chopped peanuts or anachds add a little crew while the peas add a touch of color but you could add any other vegetables to this dish. Whatever you sat in your refrigerator and does not require much cooking time it would be an excellent addition here.
Most savory vegan breakfast plates:
Tofu Bhurji (Indian breakfast scramble)
Straped eggs in Pinwheels
Burritos for breakfast
GF -free GF omelette flour flour
Vegan omelette with mung GF bean without soy
Quiche vegan
Kanda Poha (Speziata vegetarian rice oat breakfast)
Kanda Poha is a salty dish for Indian breakfast based on rapid cooking rice flakes (Poha), onion (Kanda), peas and turmeric. I add some oats to make this filling and nourishment extra! So good on a cold morning.
Product: 2
Calories: 279Kcal
- 1 cup Poha dense thick flattened rice flakes
- 1/3 cup Old style oats uses certified Gluten -free oat to create GF.
- 2 spoons Wafflower or other neutral oil
- 1/2 teaspoon Black mustard seeds
- 10 chopped curry leaves ** fresh, frozen or dried
- 1/2 Finely chopped hot green kilos such as Serrano or Indian kilos
- 1/2 cup finely chopped red onion
- 3 table spoon Tops or chopped peanuts omit for hazelnuts
- 1/2 teaspoon turmeric
- 1/4 teaspoon Cayenna / red chilli powder or pleasure
- 1/3 cup fresh or frozen green peas, defrosted if frozen
- 3/4 teaspoon salt
- 3 spoons chopped coriander on outline
- 2 teaspoon Lime or lemon juice on outline not optional
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Wash the Poha and oat and immerse yourself in 2 cups of hot water or room temperature for 5 minutes, then drain for 2 minutes. (The passages from 2 to 4 take approximately at the same time, so the Poha and the oats must not be immersed in advance.)
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Heat a pan over medium heat, add the oil.
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When the oil is hot, add the mustard seeds and wait for the color to change significantly or start to burst. From 10 seconds to one minute depending on the heat of the pan. Add curry and chilli leaves, then mix carefully for a few seconds. Add the onions and anacards and a good pinch of salt and cook the onion is until it translucent, from 6 to 7 minutes.
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Add the turmeric, the cayenna, the peas, half of the salt and mix well. Cover and cook for 1 minute.
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Drain the Poha and oat well and add to the pan, then add the remaining salt. Mix and mix well. Cover, reduce the low heat and cook for 4-5 minutes.
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Open the lid and mix to mix and launch. Add coriander and lemon juice and mix. Taste and season the salt and spices. Cover, remove the heat and set aside for 2-3 minutes. Open the lid and flush again and serve hot with a lemon juice wire.
To make this free of dice, omit the dice.
** Fresh curry leaves can be purchased from Indian stores locally or online on Amazon. Freezing in hermetic container for months, use frozen directly by the freezer.
Calories: 279Kcal | Carbohydrates: 47G | Protein: 7G | Fat: 7G | Saturated fat: 1G | Polynsaturo fat: 2G | Monolysatuine fat: 4G | Trans fat: 0.003G | Sodium: 461mg | Potassium: 207mg | Fiber: 3G | Sugar: 2G | Vitamin A: 260Iu | Vitamin C: 58mg | Soccer: 45mg | Iron: 1mg
Ingredients:
- For this dish, I use a mix of thick Poha (flattened rice flakes) and ancient oats
- Spices: For temperament, we trecick black mustard seeds and curry leaves in oil, then add green chilli and onion to make flavors work
- For the color and to let some vegetables enter, we add some frozen peas. Add cooked potatoes, finely chopped carrots, peppers, courgettes for variation
- We add our turmeric of favorite heating ground spices and a touch of chilli pepper powder for heat
- Chili green green add a little heat
- The anacardi or peanuts provide a little creaking, omit for hazelnuts
- The chopped coriander adds freshness and a touch of color
Tips and variations:
- By variation: add cubic potatoes cooked after the onions are translucent. Or add other chopped vegetables and vegetables, cover and cook until they are almost made and continues with the next step.
- To make this free of dice, omit the dice.
- Fresh curry leaves can be purchased from Indian stores locally or online on Amazon. Frelali in an airtight container for months and uses frozen directly by the freezer.
Like Dehala Thevelry:
Wash the Poha and oat and immerse yourself in 2 cups of water for 5 minutes, then drain for 2 minutes. (The passages from 2 to 4 take approximately at the same time, so the Poha and the oats must not be immersed in advance.)
Heat a pan over medium heat, add the oil.
When the oil is hot, add the mustard seeds and wait for the color to change significantly or start to burst. About a minute. Add curry leaves and green chili pepper, then mix carefully for a few seconds.
Add the onions and anacards and a good pinch of salt and cook the onion until it transluces, from 6 to 7 minutes.
Add the turmeric, the cayenna, the peas and half of the salt and mix well. Cover and cook for 1 minute.
Drain the Poha and oat well and add to the pan, then add the remaining salt. Mix and mix well.
Cover, reduce the low heat and cook for 4-5 minutes.
Open the lid and mix to mix and launch. Add coriander and lemon juice and mix. Taste and season the salt and spices. Cover, remove the heat and set aside for 2-3 minutes. Open the lid and flush again and serve hot with a lemon juice wire.
Make this crazy: omit the dice
