Indian🥚 Egg & tofu

Egg Poha

Name: Egg Poha
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ cups Poha; ~½ tsp Salt; ½ tsp Sugar; ½ lemon Lemon juice; ¼ tsp Turmeric powder; 3 whole Eggs; ~¼ tsp Salt; ~¼ tsp Black pepper; 1 tbsp Ghee; ¼ tsp Mustard seeds; ¼ tsp Cumin seeds; 1 medium Onion; 8 pieces Curry leaves; 2 whole Green chilli; 1 medium Tomato; ~¼ tsp Salt; ¼ tsp Turmeric powder; ¼ tsp Garam masala; ~¼ cups Water; ~¼ cups Roasted peanuts; ~2 tbsp Fresh coriander

⏱ 20 min🍽 Serves 2

A quick and easy breakfast dish combining flattened rice with scrambled eggs, adding protein to a traditional breakfast staple. With the right technique, you'll achieve moist and fluffy results every time.

High-protein

Adapted from a video by Your Food Lab

QUICK & EASY EGG POHA Recipe | नाश्ते में बनाइये प्रोटीन वाला अंडा पोहा | Chef Sanjyot Keer

Watch on YouTube

Ingredients

Poha1½ cups
SaltA pinch for soaking~½ tspest.
Sugar½ tsp
Lemon juice½ lemon
Turmeric powder¼ tsp
Eggs3 whole
SaltA pinch for eggs~¼ tspest.
Black pepperFreshly crushed, a pinch~¼ tspest.
Ghee1 tbsp
Mustard seeds

Steps

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1
Place poha in a colander and submerge in water. Gently wash by hand to remove loose starch until the water runs clear. Drain and let sit so excess water drips away while the poha absorbs what it needs.
2
Let the poha soak for about 10 minutes. While soaking, finely chop a medium onion using a food processor, then roughly chop and process a medium tomato the same way.
3
Check that each grain of poha is separate, soft, and well-soaked. Add salt, sugar, lemon juice, and turmeric powder to the soaked poha and gently mix together.
4
Crack eggs into a bowl, add salt and freshly crushed black pepper, and beat well.
5
Heat ghee in a kadhai or large pan until hot. Add mustard seeds and cumin seeds and let them crackle. Add chopped onions and cook, stirring, until light golden brown with a slight caramelized sweetness.
6
Once onions are light golden, add curry leaves and sliced green chillies. Stir well, then add chopped tomatoes and a pinch of salt. Cook for about 1 minute.
7
Add turmeric powder and garam masala, stir everything together, and cook for about 30 seconds.
8
Pour in the beaten eggs and keep the flame at medium-high. Stir continuously and gently, similar to making scrambled eggs. Cook for 1–2 minutes, ensuring the eggs stay soft and don't overcook.
9
Add the seasoned poha and mix everything together gently. The eggs will continue to cook with the poha. Add a splash of water, cover with a lid, and turn off the flame. This keeps the poha moist and fluffy. Let it rest for 2–3 minutes.
10
Remove the lid and give it a stir—you'll see steam rising. Finish by topping with crushed roasted peanuts and fresh coriander. Mix well and serve.

Egg Poha

Ingredients

Steps

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