By Rajlakshmi
April 8, 2026
Eggs contain protein, and poha can be tailored to your preferences. Sanjyot Keer's egg poha seems equally delicious, and here is the recipe.
1 cup of poham soaked ½ tsp sugar 3 eggs 1 tbsp ghee ¼ tsp mustard seeds ¼ tsp cumin seeds 1 medium-sized onion, finely chopped 8-10 curry leaves ¼ tsp turmeric powder Water as needed Salt, to taste Roasted peanuts, for garnish Coriander leaves, chopped for garnish
Finely cut the onions and coarsely chop the tomatoes with a chopper or knife.
Check that the poha is soft and separated. Combine salt, sugar, lemon juice, and turmeric powder. Mix carefully.
Crack eggs into a bowl, season with salt and crushed black pepper, and beat thoroughly.
Heat the ghee in a kadhai. Combine mustard and cumin seeds. Add the onions and cook until light golden brown.
Add curry leaves, green chillies, tomatoes and salt. Mix. Add turmeric, garam masala and eggs. Simmer for 1-2 minutes, until soft.
Add the poha and gently combine. Sprinkle some water, cover, and turn off the flame. Rest for 2–3 minutes.
Garnish with roasted peanuts and fresh coriander. Serve hot.