Tortilla Poha With Kiwi Peanut Salsa is an Indo Mexican inspired bowl. Tortilla Poha delicious dish made from leftover Roti, phulka or chapatis. This poha tastes wonderful by itself, but I love to enjoy it with a bit more of flavor punch. This extra flavor comes from Kiwi Peanut Salsa. This salsa is what completes this poha. It’s sweet, spicy and has just a nice crunch of peanut and flavor of fresh cilantro. This makes a perfect breakfast or brunch.
Can we talk straight about today’s recipe please? I simply can’t wait and I don’t want to talk about something else! I just want to talk about this deliciously refreshing meal — ‘Tortilla Poha with Kiwi Peanut Salsa’.
It’s time to smile because it’s salsa meal time.
Why am I super excited to talk about today’s recipe first? Because it’s kind of my favorite thing right now. It’s full of all my favorite flavors. Plus, it is so easy to make.
This Indo Mexican inspired bowl is making me crazy. Oh! How much I love this combo. I am sure, you’ll love this bowl too. Does it look pretty to you? For me, this is incredibly beautiful. It’s all because it has so many pretty ingredients. Warm tortilla poha served with fresh and vibrant kiwi peanut salsa. This combo is just KILLER.
As a food blogger sometimes we play with existing dishes to tweak them, sometimes we create a signature recipe out of nowhere and other times we just love to share some authentic dishes which we have already made a countless number of times. Isn’t it?
It means we create so many brand new recipes. And some of them are only cooked twice. First time when we create it for testing and if the dish is successful then we cook it the second time to post at our online real estate. And sometimes we never cook this same recipe again. It’s not because we don’t love what we share here, but we don’t have that much time because we need to keep trying new ones. I know that’s sad. 🙁
And it’s such a rare scenario when we make exactly the same dish so many times. Everytime any big or a small change we make in our dishes, they feel like totally new. Playing with our dishes and exploring new ingredients is in our blood. Isn’t it? That’s what we love to do.
And today’s dish is one of such rare dishes which I have almost always made exactly the same way.
This Tortilla poha is inspired by my Mom’s Roti poha which she cooks with leftover chapati. A delicious dish made from leftover Roti, phulka or chapatis. Tortilla/Roti Poha is a dish which is made of flat bread crumbs cooked with veggies and spices. This makes a perfect breakfast or brunch.
I made this poha exactly the way my Mom cooks. I only replaced the traditional roti with tortilla. This poha tastes wonderful by itself, but I love to enjoy it with a bit more of flavor punch.
This extra flavor comes from salsa. This salsa is what completes this poha. It’s sweet, spicy and has just a nice crunch of peanut and flavor of fresh cilantro. It’s probably one of my favorite ways to complete a meal.
And to be honest, I could totally just eat this salsa like salad. Yes, it is that good!! YUM!
This kiwi peanut salsa is super simple and quick to prepare. You just combine kiwis, roasted peanuts, tomatoes, jalapenos, garlic, cilantro, onion, salt, hot salsa sauce, lemon juice and honey. Then toss everything together. So simple, right? And refrigerate.
The best part is, this meal is completely VEGAN and ready to serve in less than 30 minutes. A perfect meal for such times when you just need a quick dinner and there’s nothing already present in the fridge.
Try this meal. Serve this dish along with a steaming cup of tea/coffee.
And trust me, it’s going to become your best summer meal bowl! Spiced Tortilla and Kiwi salsa FTW! A complete WINNER.
Tortilla Poha With Kiwi Peanut Salsa (Step-by-step photo instructions)
For Kiwi Peanut Salsa //
- In a medium bowl, add all the salsa ingredients.
- Gently toss to combine well. Taste for seasonings, keep in refrigerate for 30 minutes.
For Tortilla Poha //
- Grind tortilla in a food processor or crumble them with hands.
- Heat oil in a pan, add asafetida, cumin seeds, mustard seeds and allow them to crackle.
- Add onion and saute for 3 minutes.
- Add green peas and saute well.
- Now add tomatoes, crumbled tortilla, rec chili powder, turmeric powder, coriander powder and salt.
- Mix well and cook for about 5 minutes or until slightly crisp, stirring occasionally.
- Add garam masala, lemon juice and cook for few more seconds and remove from heat.
- Serve along with chilled kiwi peanut salsa. Enjoy!