About Poha Recipe with No Onion No Garlic
Poha Recipe with No Onion No Garlic | Jain Poha Recipe | how to make poha without onion with step-by-step photos and video: Discover the joy of this light, allergen-friendly jain poha made without onion, garlic, or peanuts. With gentle spices, a splash of lemon, and a satisfying texture, this version is a refreshing way to start your day.
Poha, a classic and easy-to-make breakfast, is cherished in Indian kitchens for its simplicity and versatility. This Poha Recipe with No Onion No Garlic is ideal for those who follow Jain dietary preferences or prefer a lighter, flavorful breakfast. Made with flattened rice, or “poha,” this dish offers a soft texture and mild spices that deliver a balanced, satisfying flavour in every bite. With minimal ingredients and quick preparation, this recipe serves as a wholesome, flavorful start to your day.
Many enjoy Jain Poha Recipe for its simplicity, making it perfect for busy mornings or when you need a light yet filling meal. This no-onion, no-garlic version is also great for fasting days or for those preferring sattvic food. Fresh green chillies, mustard seeds, and a dash of lemon bring out a subtle yet vibrant flavour, creating a crowd-pleasing dish without pungent ingredients.
Try this poha recipe without peanuts for a clean, balanced flavour. By using mustard seeds, green chillies, and a hint of turmeric, this poha recipe without onion and garlic remains light and satisfying, with lemon juice adding a fresh, zesty touch. It’s a delightful twist on the classic that lets each ingredient shine.
This Jain Poha Recipe is an excellent choice for beginners, as it requires only basic cooking skills and is budget-friendly. Suitable for breakfast, brunch, or even a light snack, follow along to make this delicious poha with step-by-step instructions and tips for the best results.
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Recipe Card
Poha Recipe with No Onion No Garlic | Jain Poha Recipe
Ingredients
- 2 cups Poha / Flattened Rice
- 2 tbsp Oil
- 1 pinch Asafoetida / Hing
- 1 tsp Rai / Small Mustard Seeds
- 8 Curry Leaves
- 1 cup Tomatoes (finely chopped)
- 1 tsp Grated Ginger
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- ¼ cup Boiled Peas
- 1 tsp Salt (adjust as per your taste)
- 1 tbsp Lemon Juice
- Fresh coriander leaves (chopped – for garnish)
- 2 tsp Chaat Masala
- 1 cup Bhujia Sev
- 2 tbsp Coriander Chutney
Instructions
- Rinse the poha for 10-15 seconds, drain completely, and let it rest for 5 minutes until soft but not mushy.
- Heat oil, add a pinch of hing, rai/mustard seeds, and let them splutter.
- Add curry leaves, chopped tomato, and grated ginger. Sauté for 2-3 minutes.
- Mix in turmeric powder, red chili powder, and boiled peas.
- Lower the flame, and add the softened poha and salt. Mix gently, then add lemon juice and chopped coriander.
- Cover and cook for 2-3 minutes. Turn off the flame, let it rest, and mix again.
- Transfer to a plate, sprinkle chaat masala, top with bhujia sev, and drizzle coriander chutney. Serve warm and enjoy.
Step by Step Recipe
Step 1: Prepare the Poha
1. Take the 2 cups of poha in a colander and rinse it under running water for 10–15 seconds. Be gentle to avoid breaking the flakes.
2. Let the excess water drain completely. The poha should become soft but not mushy. Set aside for 5 minutes.
Step 2: Prepare the Tempering
1. Heat 2 tbsp oil in a pan on medium flame.
2. Add a pinch of asafoetida/hing, 1 tsp rai/small mustard seeds, and let them splutter.
3. Add 7-8 curry leaves and Sauté for a few seconds.
4. Further, add 1 cup of finely chopped tomato and 1 inch of grated fresh ginger.
5. Cook for 2-3 minutes on low flame.
6. After that, add ½ tsp turmeric powder, ½ tsp red chilli powder, ¼ cup of boiled peas. Mix well and cook for a few seconds.
Step 3: Cook the Poha
1. Lower the flame and add the softened poha and 1 tsp salt. Mix gently to coat the poha evenly with the tempering.
2. Stir well to combine everything.
3. Now add 1 tsp of lemon juice and finely chopped fresh coriander leaves.
4. Cover and cook for 2-3 minutes on low heat to allow the flavours to blend.
5. Turn off the flame and let it rest. After 3-4 minutes, open the lid of the kadai and mix the poha without onion and garlic gently.
Step 4: How to serve the Poha
1. Poha without onion tastes best when served warm. After cooking, transfer it immediately to a serving plate or bowl.
2. Sprinkle a little bit of chaat masala for a tangy kick.
3. Further, top it with bhujia sev for added crunch and flavour.
4. Finally, drizzle a little coriander chutney for a refreshing touch. This combination enhances the flavours of jain poha with no onion, and no garlic, and makes the poha even more delicious.
Tips for the Best Jain Poha Recipe
1. Use Thick Poha: Always choose thick poha to avoid it turning mushy. Rinse it gently and let it rest for 5 minutes before cooking.
2. Perfect Tempering: Use mustard seeds, green chilies, and ginger for a simple yet flavorful base. Avoid overcooking them to retain freshness.
3. Enhance the Texture: Sprinkle bhujia sev before serving for a crispy contrast. If you prefer a nutty crunch, roasted sesame seeds can be a great alternative.
4. Serve Fresh & Warm: Poha tastes best when eaten immediately. If reheating, sprinkle a few drops of water and steam for a minute on low heat. Follow these tips for a delicious and perfectly textured Poha without onion and garlic.
You can also try my other Recipe Categories,
Idli Recipes
Paratha Recipes
Cheela Recipes
Sandwich Recipes
Appam Recipes
Recipe Conclusion
This Jain Poha Recipe is light, flavorful, and easy to make without onion, garlic, peanuts, or curry leaves. A perfect blend of spices, lemon juice, and soft poha makes it a wholesome meal. Serve hot with coriander, chaat masala, bhujia sev, or chutney for extra taste.