Schezwan Poha Recipe (Fusion Recipe)

Schezwan flavoured popular Indian vegetable poha

Nithya Anantham
Schezwan Poha Recipe (Fusion Recipe)
1823 ratings.

Poha is our all time favourite, which makes the mornings easier. It is simple, nutritious and gets cooked in no time. Have you ever tried adding a twist to the traditional way of making poha? We have exactly done the same here, with Schezwan Poha Recipe which is a fusion recipe. Keeping in mind the love for schezwan sauce by all, we have created a Schezwan poha. It is quick to make, delicious, hot and tangy, loaded with vegetables, making the breakfast all the more exciting. Serve this Schezwan Poha Recipe along with Apple Almond Date Smoothie Recipe and a Boiled Eggs Recipe for a complete breakfast.

If you like this recipe, try more recipes like

  1. Aloo Poha (Batata Poha) Recipe
  2. Maharashtrian Kanda Poha Recipe
  3. Bengali Chirer Pulao Recipe
  4. Bengali Chirer Pulao Recipe (Bengali Style Poha With Vegetables)

Cuisine: Indo Chinese
Course: Indian Breakfast
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

15 M

Total in

25 M

Makes:

4 Servings

Ingredients

  • 2 cups Poha (Flattened rice) , soaked and drained
  • 1 Onion , finely chopped
  • 2 cloves Garlic , finely chopped
  • 1/4 cup Green beans (French Beans) , finely chopped
  • 1/4 cup Carrots (Gajjar) , finely chopped
  • 1/4 cup Red Yellow and Green Bell Peppers (Capsicum) , finely chopped
  • 4 tablespoons Red Chilli sauce
  • 1/4 teaspoon Whole Black Peppercorns , freshly crushed
  • 2 teaspoons Sunflower Oil
  • Salt , to taste

How to make Schezwan Poha Recipe (Fusion Recipe)

  1. To begin making Schezwan Poha recipe, wash the poha in running water and keep it in a colander for the water to drain.

  2. Heat oil in a kadai on a medium heat, once the oil is hot, add in the chopped garlic cloves and saute until the garlic turns golden in colour and crisps up a bit.

  3. Immediately add in the onions and saute until the onions are translucent.

  4. Once the onions are translucent, add beans and carrots, saute for about 3 minutes or until it is cooked to a crunchy texture. Avoid over cooking them.

  5. Add the capsicums and flash fry them for a bit. We do this to help them retain their crunch and texture.

  6. Add the schezwan sauce, crushed pepper and saute until the mixture comes together, for about a minute.

  7. Add the drained poha, season with salt and mix well, cover with a lid and cook for about 5 minutes for till hot.

  8. Once done, switch off the heat, garnish with bell pepper slices and serve.

  9. Serve this Schezwan Poha Recipe along with Apple Almond Date Smoothie Recipe and a Boiled Eggs Recipe for a complete breakfast.

Last Modified On Tuesday, 27 June 2017 12:30
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