Ingredients with Measurements:
- 1 cup poha (flattened rice)
- 2 eggs
- 1 onion, chopped
- 1 tomato, chopped
- 1 green chili, chopped
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tbsp oil
- Fresh coriander leaves for garnish
Special equipment needed:
None
Step-by-step instructions:
1. Rinse the poha in a colander under running water for a minute. Drain and keep aside.
2. In a pan, heat oil over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add chopped onion and green chili. Saute until the onion turns translucent.
3. Add chopped tomato, turmeric powder, and salt. Cook until the tomato turns soft and mushy.
4. Crack the eggs into the pan and scramble them with the tomato-onion mixture.
5. Add the rinsed poha to the pan and mix well. Cook for 2-3 minutes until the poha is heated through.
6. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Serves 2
Nutritional information:
Calories per serving: 250
Protein: 10g
Fat: 8g
Carbohydrates: 35g
Fiber: 2g
Sugar: 2g
Substitutions for ingredients:
- Poha can be substituted with quinoa or couscous.
- Green chili can be substituted with red chili flakes or black pepper.
- Fresh coriander leaves can be substituted with parsley or basil.
Variations:
- Add chopped vegetables like carrots, peas, or bell peppers for a more nutritious version.
- Add roasted peanuts or cashews for a crunchy texture.
- Add a dash of lemon juice for a tangy flavor.
Tips and tricks:
- Make sure to rinse the poha well to remove any excess starch.
- Use a non-stick pan to prevent the poha from sticking to the bottom.
- Do not overcook the poha or it will turn mushy.
Storage instructions:
Egg Poha is best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the Egg Poha in a microwave-safe bowl for 1-2 minutes or in a pan over low heat until heated through.
Presentation ideas:
Serve the Egg Poha in a bowl or plate with a sprinkle of fresh coriander leaves on top.
Garnishes:
Fresh coriander leaves
Pairings:
Egg Poha pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Egg Poha can be served as a standalone dish or with a side of yogurt or pickle.
Troubleshooting advice:
- If the poha turns mushy, it means it has been overcooked. To prevent this, cook the poha for only 2-3 minutes.
- If the poha is too dry, add a splash of water or lemon juice to moisten it.
Food safety advice:
Make sure to cook the eggs thoroughly to prevent any risk of foodborne illness.
Food history:
Poha is a popular breakfast dish in India, especially in the western states of Maharashtra and Gujarat.
Flavor profiles:
Egg Poha is a savory dish with a mild spiciness from the green chili and a tanginess from the tomato.
Serving suggestions:
Serve Egg Poha hot for breakfast or brunch.
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Region: Indian