Protein Poha
The beloved Indian breakfast — 30g protein hidden inside, zero taste compromise
SimplyPure Unflavoured- — 2 scoops SimplyPure Fermented Yeast Protein — Unflavoured (72g)
- — 2 cups Thick poha (flattened rice), 160g
- — 1 medium Onion, finely chopped
- — ½ cup Frozen green peas
- — 1 tsp Mustard seeds (rai)
- — 8–10 Curry leaves
- — 1 Green chilli, finely chopped
- — ½ tsp Turmeric powder (haldi)
- — ¼ tsp Asafoetida (hing)
- — 2 tbsp Roasted peanuts
- — 1 tbsp Cold-pressed mustard oil or coconut oil
- — 3 tbsp Water (for the protein slurry)
- — To taste Salt, fresh coriander, lemon juice
- — Optional Nylon sev, for garnish
Approximate values. Varies with specific brands and serving sizes used.
- Rinse the poha in a colander under running water until it turns soft. Press a flake between your fingers — it should break easily. Drain completely. Sprinkle in the turmeric and salt, toss gently, and set aside for 5 minutes.
- Prepare the protein slurry: whisk SimplyPure Unflavoured with 3 tbsp room-temperature water until completely smooth. Set aside. This off-heat addition preserves all enzymes and probiotics.
- Heat mustard oil in a kadai over medium heat. Add mustard seeds and let them splutter. Add curry leaves, hing, and green chilli. Sauté for 30 seconds until fragrant.
- Add chopped onion and cook until translucent, about 3 minutes. Add frozen peas and sauté for 2 more minutes.
- Add the seasoned poha. Fold gently with a spatula — do not stir vigorously or the delicate flakes will break. Cook for 2 minutes until heated through.
- The critical step: remove the kadai from heat completely. Wait 1–2 minutes for the temperature to drop. Pour the protein slurry evenly over the poha and fold gently so it coats every grain. Never add SimplyPure to actively cooking food.
- Add roasted peanuts, a generous squeeze of lemon, and fresh coriander. Serve immediately, garnished with nylon sev if desired.
- ✓ Unflavoured dissolves invisibly — zero impact on the authentic taste of poha
- ✓ Alpha-galactosidase enzyme specifically improves digestion of complex carbohydrates in poha
- ✓ 6 BCFU probiotics + inulin prebiotics support gut health at every daily breakfast
- ✓ Completely lactose-free, hormone-free, soy-free — safe for daily high-frequency use
- ✓ Transforms a traditional 5g-protein breakfast into a 30g protein meal with no extra effort
The glycaemic index of poha is moderate (~70), but adding SimplyPure's prebiotic inulin and digestive enzymes slows glucose release by creating a viscous intestinal layer that acts as a natural barrier to rapid carbohydrate absorption. The combination of resistant starch from peas + inulin + complete protein (PDCAAS 1.0) produces a significantly lower postprandial glucose response than plain poha — making this one of the most gut-smart, glycaemically optimised Indian breakfasts possible.
The off-heat addition is non-negotiable. Make your slurry watery (3:1 water-to-powder ratio) and only add it after the kadai has been pulled off the heat for 1–2 minutes. The residual warmth is more than enough to meld the protein beautifully into each grain without clumping.
Protein Poha is best eaten fresh and immediately after preparation — the flakes lose their texture over time and the protein slurry cannot be re-cooked. The poha base (without SimplyPure) can be prepped up to 2 hours ahead and kept covered at room temperature. Add SimplyPure only just before serving.
- Indori Style: Add ½ tsp fennel seeds and garnish with pomegranate seeds, masala boondi, and jeeravan masala for an Indore street-food twist.
- Red Poha (Lower GI): Use lal (red) poha for extra fibre and a lower glycaemic index — soak for 5 minutes instead of 2.
- Extra Protein: Stir in 2 tbsp hemp seeds along with the peanuts for additional omega-3 fatty acids and another 6g of protein per serving.
