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mushroom mattar poha

Under 15 minutes, you have a lunchbox-perfect, gluten-free, tomato-free, and nut-free khumb mattar poha recipe. Try out this well-balanced peas mushroom poha to keep you going at work or for a satisfying breakfast.
Prep Time 10 minutes
Cook Time 6 minutes
Course Breakfast, Main Course, Snacks
Cuisine Autumn, diabetic friendly, Fusion, gluten free, Kids choice, Vegan, Vegetarian

Equipment

  • 1 frying pan

Ingredients
  

  • 1.5 cup rice flakes poha

For tempering

  • 1 tbsp cooking oil
  • 1/2 tsp cumin seeds
  • 1-2 shallots
  • 4-6 curry leaves
  • 1/4 tsp fresh ginger root minced
  • 1 green chilli slit

Vegetable mix

  • 1 cup mushroom sliced
  • 1/2 tsp frozen peas

Flavourants

  • salt to taste
  • 1/2 tsp crushed black pepper
  • 1 tbsp Lemon juice

Instructions
 

  • Place the rice flakes or poha in a colander and wash it well for a few minutes.
    poha soaked
  • Let the poha swell, so set it aside for 10 minutes.
  • Meanwhile wipe down the mushrooms, slice and set them aside.
  • Peel and mince the garlic and chop the shallots.
  • Wash and set aside the frozen peas.
  • In a kadai or frying pan, add the oil and roast the cumin.
  • Add the ginger, curry leaves, shallots and slit green chilli.
  • Saute the shallots till translucent.
    tempering with shallots.
  • Add the mushrooms and peas and saute well.
  • Sprinkle the salt and black pepper and saute well till the mushroom are well reduced and take up the flavours.
  • Now add the poha and mix well.
  • there is no need to cook through the poha as it will become chewier.
  • Remove from heat and stir in the lemon juice.
    mushroom poha.
  • Keep the poha covered and serve immediately.
    mushroom poha.
Keyword Indian vegetarian dinner, Malabar spinach recipes, mushroom dishes, Winter warmers
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