Ever thought poha could get a flavor makeover?
Kick-start your day with this vibrant Tomato Poha—flattened rice tossed in a tangy tomato masala, brightened by fresh curry leaves and crunchy peanuts. It’s ready in under 30 minutes, making it the perfect fuss‑free breakfast or tiffin treat.
Follow along, and let’s get cooking!
Why You’ll Love This Tomato Poha
- Speedy Breakfast: Ready in just half an hour—ideal for busy mornings.
- Flavor Upgrade: Tomato puree and spices turn plain poha into a vibrant, savory meal.
- Nutty Crunch: Roasted peanuts add texture and protein.
- One‑Pan Wonder: Masala and poha all in one skillet for easy cleanup.
Ingredients Breakdown
- Poha (Flattened Rice): Light, easily digestible base that soaks up flavor.
- Tomato Puree: Bright acidity and umami depth.
- Spice Trio (Turmeric, Chili, Asafoetida): Warm color, gentle heat, and digestive support.
- Dals & Seeds (Urad, Chana, Mustard, Cumin): Classic tempering for aroma and crunch.
- Peanuts & Curry Leaves: Nutty, herbal notes to partner the tang.
- Optional Ghee: A final drizzle for richness and shine.
🌿 Vegan Swap: Skip the ghee and use a high‑smoke neutral oil instead—still deliciously glossy and dairy‑free.
How It All Comes Together
First, rinse your poha under cool water until it’s pliable but not soggy; drain and set aside. In a wide pan, heat oil and roast peanuts until golden—set those aside for later crunch. In the same pan, temper urad dal, chana dal, mustard and cumin seeds, and a pinch of asafoetida until they pop.
Toss in finely chopped onion, green chilies, ginger, and curry leaves—sauté until the onion turns translucent. Now, pour in your fresh tomato puree, and let it simmer for about three minutes. Sprinkle turmeric and red chili powder, stirring until the masala releases oil at the edges and moisture evaporates.
Season with salt, then gently fold in the drained poha, stirring until each flake is coated in the rich tomato masala. After 3–4 minutes, when the poha has absorbed all the sauciness, fold in your roasted peanuts, chopped coriander, and a final drizzle of ghee if you like that glossy finish.
💡 Pro Tip: Rinse the poha gently—it should soften without turning mushy. A quick, light rinse under running water is all you need.
What Goes Along
- Coconut Chutney: Creamy, cooling counterpoint.
- Lemon Wedges: A bright squeeze brings out the tomato’s acidity.
- Hot Chai or Filter Coffee: Classic breakfast duo.
How to Serve
Spoon hot Tomato Poha onto a plate or into bowls, garnish with extra coriander and a lemon wedge. Serve immediately so the peanuts stay crunchy.
Packing & Leftovers
- Refrigerator: Keeps up to 2 days in an airtight container.
- Reheat: Gently in a pan over medium heat—add a splash of water if it dries out.
Party & Bulk Prep
Double or triple the recipe in a large skillet. Keep on “warm” in your oven at 100 °C and let guests help themselves to bowls of tangy, colorful poha.
Ready to transform your flattened rice routine? Whip up this Tomato Poha, and let me know how bright and flavorful your mornings get!
Tomato Poha
Description
This Tomato Poha is a quick, comforting, and flavorful breakfast dish made with flattened rice, a tangy tomato masala, and crunchy roasted peanuts. It's light yet filling, comes together in under 30 minutes, and is perfect for busy mornings or packing into a lunchbox. The blend of spices, curry leaves, and fresh coriander adds a burst of South Indian flavor, while the poha stays soft and fluffy. Whether you’re craving a warm breakfast or need a tiffin-friendly recipe, this one is simple, satisfying, and sure to become a regular in your kitchen.
Ingredients
Instructions
Prep Work
-
Prep Poha
Wash poha under running water until soft; drain thoroughly and set aside.
-
Chop Onion
Finely chop the onion and set aside. -
Slit Chillies
Make a lengthwise slit in each green chilli. -
Grate Ginger
Peel and grate ginger until you have a small heap. -
Make Tomato Puree
Blend tomatoes until smooth; keep ready. -
Chop Coriander
Roughly chop coriander leaves; set aside.
Method
-
Roast Peanuts
Heat oil in a pan, add peanuts and roast until golden. Remove and set aside.
-
Temper the Seeds
In the same pan, heat remaining oil, add urad dal, chana dal, mustard seeds, and cumin seeds; sauté. -
Add Asafoetida
Sprinkle asafoetida into the pan and sauté briefly until fragrant. -
Sauté Aromatics
Add chopped onion, green chillies, ginger, and curry leaves; sauté until onion turns translucent. -
Cook Tomato Masala
Pour in tomato puree; cook the masala for about 3 minutes until it thickens slightly. -
Spice It Up
Stir in turmeric and chilli powder; cook until moisture evaporates and the oil starts to separate.
-
Combine Poha & Seasonings
Add salt, then toss in the drained poha; mix gently to coat with the masala. Keep the flame on low. -
Finish & Serve
Once poha absorbs the flavors (3–4 minutes), stir in roasted peanuts, coriander, and ghee (if using).
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 325kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2g10%
- Sodium 600mg25%
- Total Carbohydrate 36g12%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 4g8%
- Vitamin A 100 IU
- Vitamin C 20 mg
- Calcium 40 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
