Savoury Breakfast Cups
Poha meets upma with a twist. These on-the-go cups are ideal to use up leftover upma and/or poha without having to re-eat the same dish.
Servings - 8 cups
Difficulty Level - Easy
Preparation Time - 15 mins
Cook Time - 20 mins
- 1/2 cup Vijay Gold poha, powdered
- 1/4 cup Master Cook bansi sooji
- 1 cup yogurt
- 2 tbsp oil
- 1 tsp Master Cook cumin seeds
- 1 tsp Master Cook mustard seeds
- 5-6 curry leaves
- 1 tsp ginger paste
- 1 onion, finely chopped
- 1 potato, finely chopped
- 1/4 cup green peas
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- 1 tsp eno
|Amount per serving|
|% Daily Value*|
|Total Fat 4.3g||6%|
|Saturated Fat 0.8g||4%|
|Total Carbohydrate 16.1g||6%|
|Dietary Fiber 1.9g||7%|
|Total Sugars 5.1g|
|Vitamin D 0mcg||0%|
Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation. The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.
- Preheat oven to 180°C and line muffin tray with liners. Don't skip liners as this sticks to the pan.
- Mix powdered poha, sooji and yogurt together and set aside.
- Heat oil in a pan and add mustard seeds, cumin seeds and curry leaves.
- When roasted, cook ginger paste, until aromatic and add onions to this. Let brown.
- Add potato and peas. Cook completely and add turmeric powder and red chilli powder to this.
- Transfer mixture to the poha mix and add salt to taste.
- Stir in the eno and immediately portion into muffin pan until filled to the top.
- Bake for 15 minutes, let cool for 5 minutes and serve.