Spicy and Tangy Mixed Vegetable Poha Recipe With Peanuts

A delicious breakfast dish that you can make for weekend and serve it along with sev and a hot cup of chai

In association with Figaro Olive Oil Figaro Olive Oil was first introduced in 1919. Since then, we have grown to be one of the most trusted olive oil brands in the country, offering both extra virgin and pure olive oil.

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Archana Doshi
14506 ratings.

This sweet, spicy and tangy poha is something you can make for a weekend breakfast.The addition of roasted peanuts along with the hint of lemon along with the roasted vegetables makes this dish simply delectable. 

Serve the Mixed Vegetable Poha along with Bhujia, Fruits and a hot cup of Adrak Chai for a wholesome breakfast.

Info about Olive Oil: Olive oil is generally known to be used in cooking pastas, or making breads and salads. But those use extra virgin olive oil. Today I am going to be using Figaro Pure Olive that you can use for Indian cooking. The best part is, it does not alter the taste of food and is low in fat, high in health benefits.

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

10 M

Cooks in

20 M

Total in

30 M


4 Servings


  • 2 cups Poha (Flattened rice)
  • 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 sprig Curry leaves , roughly torn
  • 1 Onion , finely chopped
  • 2 Green Chillies , finely chopped
  • 1 inch Ginger , grated
  • 1 Carrot (Gajjar) , finely chopped
  • 1/2 cup Green Bell Pepper (Capsicum) , finely chopped
  • 1/3 cup Green peas (Matar)
  • 3 tablespoons Roasted Peanuts (Moongphali)
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 teaspoons Sugar
  • Salt , to taste
  • 1 teaspoon Lemon juice
  • Coriander (Dhania) Leaves , a small bunch finely chopped
  • Extra Virgin Olive Oil , for cooking

How to make Spicy and Tangy Mixed Vegetable Poha Recipe With Peanuts

  1. To begin making the Mixed Vegetable Poha Recipe, heat Figaro Pure Olive Oil in a pan, add the raw peanuts and roast  until crisp.  Keep the peanuts aside.

  2. Heat oil in a kadai, add the mustard and cumin seeds; allow it to crackle. Add the curry leaves, onions and saute until softened. Once the onions have softened, add the remaining vegetables, sprinkle some salt and water and allow it to steam cook.

  3. Place the poha in a colander and rinse it well under running water. Stir the poha gently by using your fingers while rinsing, otherwise they will become mushy at the time of cooking. Once washed set aside the poha.

  4. Stir in the turmeric powder, peanuts, salt and sugar. Stir to combine and finally add rinsed poha.

  5. Give the poha a gentle stir until all the ingredients come together. Turn the heat to low and cover the pan. Allow the mixed vegetable poha to cook in the steam along with the vegetables. This will take about 3 to 4 minutes.

  6. After 3 to 4 minutes, you will notice the poha has puffed up slightly. At this stage turn off the heat. Stir in the juice from one lemon and the coriander leaves.

  7. Check the salt and seasonings and adjust to suit your taste and serve.

  8. Serve the Mixed Vegetable Poha along with Bhujia, Fruits and a hot cup of Adrak Chai for a wholesome breakfast.