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    Home » Recipes » 15 Mins Recipes

    Schezwan Pori Recipe – Schezwan Murmura

    Published: Oct 26, 2015 · Modified: Jun 14, 2020 by Radhika · This post may contain affiliate links · 4 Comments

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    Schezwan Pori Recipe

    Schezwan Pori or Schezwan Murmura Recipe with step by step photos. If you are looking for pori recipes , you will find this Schezwan pori absolutely lip smaccking. An Indo-Chinese fusion breakfast or snack that is quick and easy to make in a jiffy. It is hearty, filling and loaded with veggies.

    Every year after Navratri festival is over, I’m always stocked to the hilt with Pori (Murmura) from the office and home poojas and to finish them off, I always end up making either this Kara Pori or Beach style masala kara pori.

    Though the members of the family love it and finish it off without complaints, the routine is a bit hard to break and starts to bore out easily. I also make Pori upma for myself alone as the others are not so keen on it.

    My friend J made Schezwan sauce from scratch sometime ago and I made ginger garlic paste and we exchanged half of our goodies with each other. I had already used the sauce to make schezwan rice which I packed for the kids lunch box to school.

    I used some more to make noodles for dinner during last week holidays and had only 2 to 3 tablespoon of sauce remaining, which I wanted to finish off quickly. So what started off as pori upma got a makeover into this schezwan pori which was totally loved by all.

    Schezwan pori

    Note:

    1. Do not add salt at all. The sauces and the pori itself has salt. Taste the finished dish before you take off from fire and add salt only if required. I did not add salt at all.

    2. You can add colored bell peppers if you have at hand.

    3. I found the schezwan sauce not hot enough, so added extra red chili sauce to bring the heat on.

    4. Entire cooking has to be done on high flame and the veggies should not be cooked thoroughly and look soft but they should have a bite to them

    How to make Schezwan Pori – Schezwan Murmura:

    Schezwan Pori Recipe01

    1. Fill a wide and deep vessel with 8 to 10 cups of water. Pour pori into it. It will float on water. So use your hands to mix it well with water and leave it rest for 10 mins. Any impurities will settle at the bottom.

    2. Scoop the pori into a colander to drain off excess water. Gently squeeze out excess water and transfer to a plate.

    Schezwan Pori Recipe02

    3. Heat a pan with oil. Add minced garlic and give it a quick stir. Add finely chopped spring onion white onion bulbs and sauté till it becomes translucent.

    4. Add finely chopped beans, carrot and stir fry over high flame for 1 to 2 mins.

    Schezwan Pori Recipe03

    5. Add shredded cabbage, bell pepper (capsicum) and sauté for 1 min over high flame.

    6. Add schezwan sauce, red chili sauce, soy sauce and mix well.

    Schezwan Pori Recipe04

    7. Add pori and toss well for it to mix with the veggies and cook for 1 min for the pori to heat through.

    8. Schezwan pori is ready. Garnish with spring onion greens on top.

    Schezwan Pori

    Serve hot either for breakfast or as a quick fix snack.

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Schezwan Pori recipe details as follows:

    Schezwan Pori Recipe – Schezwan Murmura

    Schezwan Pori - An Indo Chinese Fusion breakfast or snack using Pori.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time : 15 mins
    Cook Time : 15 mins
    Total Time : 30 mins
    Servings : 2 - 3 servings
    Course : Breakfast
    Cuisine : Indo Chinese
    Author : Radhika

    Ingredients
      

    • Pori or Murmura - 3 cups
    • Spring onion – 3 stalks
    • Garlic – 3
    • Carrot - 3 tbsp chopped
    • French beans - 3 tbsp chopped
    • Cabbage - ⅛ cup shredded
    • Capsicum - 3 tbsp
    • Schezwan sauce – 3 tbsp
    • Red chili sauce – 1 tsp optional
    • Soy sauce – ⅛ tsp
    • Oil – ½ tbsp
    Prevent your screen from going dark

    Instructions
     

    • Fill a wide and deep vessel with 8 to 10 cups of water. Pour pori into it. It will float on water. So use your hands to mix it well with water and leave it rest for 10 mins. Any impurities will settle at the bottom.
    • Scoop the pori into a colander to drain off excess water. Gently squeeze out excess water and transfer to a plate.
    • Heat a pan with oil. Add minced garlic and give it a quick stir. Add finely chopped spring onion white onion bulbs and sauté till it becomes translucent.
    • Add finely chopped beans, carrot and stir fry over high flame for 1 to 2 mins.
    • Add shredded cabbage, bell pepper (capsicum) and sauté for 1 min over high flame.
    • Add schezwan sauce, red chili sauce, soy sauce and mix well.
    • Add pori and toss well for it to mix with the veggies and cook for 1 min for the pori to heat through.
    • Schezwan pori is ready. Garnish with spring onion greens on top.
    • Serve hot either for breakfast or as a quick fix snack.
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

    More 15 Mins Recipes

    • Nellikai Sadam - Amla Rice - Gooseberry Rice
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    Reader Interactions

    Comments

    1. Bhuvana

      January 05, 2016 at 4:23 am

      Hi
      This seems to be an interesting recipe. Will definitely try. Is it important to soak the pori? I get cleaned ready to use pack here. Can this be sent as lunch? Will it be filling?

      Reply
      • Radhika

        January 08, 2016 at 1:43 pm

        Not necessary to soak pori but as you get cleaned pori there, just sprinkle little water to moisten it. It is better to be had as a quick snack than to be packed for lunch.

        Reply
    2. Rajendra Deshmukh

      December 25, 2015 at 4:52 pm

      5 stars
      It was an instant super duper hit with my 18 yrs young daughter and her friends. Thank you Radhika

      Reply
    3. Rajendra

      December 21, 2015 at 12:20 am

      Will definitely try this.

      Reply

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    I'm Radhika. Welcome to Tickling Palates, a recipe blog with a focus on wholesome vegetarian, plant-based food that is delicious & comforting using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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