Tomato Poha is an easy breakfast recipe that comes together in less than 15 minutes. It is healthy, filling, delicious, slightly tangy and spicy, vegan, and requires only a few ingredients!
Tomato Poha can be served for breakfast and is a good option for a late afternoon or after-school snack. This poha dish is without onions and potatoes and hence can also be suited for the Jain diet.
About Tomato Poha
I have grown up eating this tomato poha; it is my mom’s recipe. Our family does not eat onions, but my mom does not even eat potatoes. So she always made tomato poha for us.
And to keep the tradition on, I have also been making this dish for years. My son loves tomato poha as he is not a good fan of potatoes. So this dish comes in handy and is quick to make instead of Batata Poha.
Tomato Poha has a few elements, but it is delicious and flavorful. Moreover, it is filling and satisfying, keeping us fuller for a long. I mostly make it for breakfast or for an after-school snack for my son.
But sometimes I also like to have it as a lighter lunch. I like to top it with fine Sev for some crunch. And my other favorite garnishing is pomegranate seeds and black grapes.
The texture of the poha is very important in this recipe, so do not over-rinse the poha. Otherwise, you can definitely make it your own recipe by modifying it according to your taste preference.
Why You Will Love This Dish
- The recipe is easy and quick.
- Requires only a few ingredients.
- It makes a great breakfast for weekdays or weekends.
- Tomato Poha is healthy, delicious, and filling.
- The recipe is vegan and also without onions and potatoes.
- Kids would also like this dish.
Ingredients
- Poha: Use only thick poha for this recipe. Also, do not rinse the poha flakes for longer, or do not soak them. The poha flakes should be soft but intact after washing.
- Oil: I have used sunflower oil, but any type of cooking oil can be used for the recipe.
- Mustard Seeds: I love adding mustard seeds to tomato poha, but you can also add cumin seeds.
- Asafoetida: It is optional, and you can skip it if you want.
- Green Chilis: You can add finely chopped green chilis or use chili paste. Also, add it according to your taste preference.
- Curry Leaves: They provide a pleasant aroma to the dish. But if you do not have them, skip them.
- Tomatoes: Use ripe tomatoes for the recipe; also, do not cook them for longer if you do not like mushy tomatoes in the poha.
- Salt and Spices: Add salt to taste; turmeric powder is the only other powdered spice for this recipe.
- Sugar: It balances the tanginess of the tomatoes and elevates the flavors. But you can skip the sugar if you want.
- Coriander Leaves: They provide fresh and earthy flavors to the dish.
How To Make Tomato Poha
- Place the poha in a strainer or colander and rinse under clean running water 2-3 times.
- Toss well to drain out the excess water.
- However, ensure to only rinse briefly; otherwise, poha will be mushy.
- After rinsing, poha flakes should be soft and easily mashed while pressing between fingers.
- But poha flakes should also be intact and not mushy.
- Heat oil in a heavy-bottomed pan and add mustard seeds.
- Add asafoetida, green chilis, and curry leaves when the seeds crackle.
- Saute for a few seconds.
- Add tomatoes and turmeric powder.
- Mix well and cook the tomatoes for 2-3 minutes, stirring occasionally.
- Add rinsed poha, salt, and sugar and stir everything gently.
- Cook the poha on low-medium heat for 2-3 minutes.
- Add chopped coriander leaves, mix gently, turn off the heat, and serve.
Garnishing Suggestions
- Squeeze lemon juice on the poha before serving if you prefer.
- Garnish the poha with fine Sev and pomegranate.
- You can also top the poha with grated fresh coconut.
Variations
Peanuts: You can add unsalted and roasted peanuts for crunch and nutrition.
Green Peas: Add boiled green peas to make green peas and tomato poha.
Vegetables: Other vegetables, such as cabbage, celery, green pepper, or carrots, can be added to the poha. Finely chop the vegetables, add them before the tomatoes, and saute for a few minutes or until soft.
Helpful Tips
- Poha: Use only thick poha for this recipe. Thin poha will get mushy and pasty upon rinsing and cooking.
- Rinsing The Poha: Do not rinse the poha for longer, and also, do not soak the poha. Otherwise, poha flakes will become mushy and clumpy. Place the poha in the colander and then rinse under clean running water for a few seconds only.
- Green Chilis: Adjust the green chilis according to your spice preference. Instead of chopped green chilis, you can also use green chili paste.
- Tomatoes: You can add less or more chopped tomatoes per your preference. If you like to have tomato chunks in your poha, cook only for a minute after adding tomatoes.
- Sugar: It will add a slightly sweet taste to the poha, but mostly it will balance the tanginess of the tomatoes. However, you can skip adding sugar if you want.
- Lemon Juice: Squeeze the lemon juice only before serving the poha. Also, you may not need lemon juice if your poha is tangy because of tomatoes. So use it only after tasting the poha.
More Breakfast Recipes
You May Like More Easy Recipes
- Baked Banana Donuts (Eggless)
- Murmura (Mamra) Chivda / Spicy Puffed Rice Mix
- Eggless Pancakes (Light and Fluffy)
- Moonglet Recipe (No Onion) / How To Make Moonglet
- Roasted Poha Chivda
Recipe Card
Tomato Poha (No Onion No Potato)
Ingredients
- 1½ cups thick poha
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida
- 1-2 green chilis finely chopped (add to taste)
- 6-7 curry leaves
- 2 medium tomatoes finely chopped
- ½ teaspoon turmeric powder
- Salt to taste
- 1 teaspoon sugar
- 2 tablespoon finely chopped coriander leaves
Instructions
- Place the poha in a strainer or colander and rinse under clean running water 2-3 times. Toss well to drain out the excess water. However, ensure to only rinse briefly; otherwise, poha will be mushy.
- After rinsing, poha flakes should be soft and easily mashed while pressing between fingers. But poha flakes should also be intact and not mushy.
- Heat oil in a heavy-bottomed pan and add mustard seeds. Add asafoetida, green chilis, and curry leaves when the mustard seeds crackle. Saute for a few seconds.
- Add tomatoes and turmeric powder. Mix well and cook the tomatoes for 2-3 minutes, stirring occasionally.
- Add rinsed poha, salt, and sugar and stir everything gently.
- Cook the poha on low-medium heat for 2-3 minutes. Add chopped coriander leaves, mix gently, turn off the heat, and serve.
Garnishing Suggestions
- Squeeze lemon juice on the poha before serving if you prefer.
- Garnish the poha with fine Sev and pomegranate.
- You can also top the poha with grated fresh coconut.
Notes
- Poha: Use only thick poha for this recipe. Thin poha will get mushy and pasty upon rinsing and cooking.
- Rinsing The Poha: Do not rinse the poha for longer, and also, do not soak the poha. Otherwise, poha flakes will become mushy and clumpy. Place the poha in the colander and then rinse under clean running water for a few seconds only.
- Green Chilis: Adjust the green chilis according to your spice preference. Instead of chopped green chilis, you can also use green chili paste.
- Tomatoes: You can add less or more chopped tomatoes per your preference. If you like to have tomato chunks in your poha, cook only for a minute after adding tomatoes.
- Sugar: It will add a slightly sweet taste to the poha, but mostly it will balance the tanginess of the tomatoes. However, you can skip adding sugar if you want.
- Lemon Juice: Squeeze the lemon juice only before serving the poha. Also, you may not need lemon juice if your poha is tangy because of tomatoes. So use it only after tasting the poha.
Nutrition (Approximate Values)
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