Pohe-Gluten Free Sunday Breakfast

This is a traditional West Indian recipe. My mum makes it, my grand mum makes it and practically every Maharashtrian household makes this almost every alternate day. It’s the most healthy and tasty breakfast I can think of.My husband and I like to make it a little spicier by making additional gravy.However you can have it just as it is without the gravy. The gravy is usually served if you order this dish at any fast food on diner in India.

Pohe or Flat rice flakes with spices

Ingredients- Serves 2
  • 1 ½ Cups Flat rice flakes or Pohe washed and drained
  • 2-3 Green chillies or use 1 tsp. Red chilli powder
  • 1-2 tsp. Oil
  • 1 large onion chopped
  • 1tsp. Mustard seeds
  • 1- 1 ½ tsp. turmeric powder
  • 4-5 Dry Green Curry Leaves
  • Pinch of Asafoetida or Hing (optional)
  • Salt to taste
  • Some sugar to balance the taste
  • ½ lime juice
For the gravy:
  • 1 ½ tsp. Oil
  • 1 small or medium sized onion finely chopped
  • 1 tsp. Red chilli powder
  • 1 tsp. Meat Masala ( Available at Indian store) or use Garam Masala
  • Pinch of salt
For the Flat rice flakes or Pohe dish
  1. Heat oil in a pan. When hot add the mustard seeds and asafoetida or hing. Add curry leaves, chopped green chillies and mix.
  2. Add turmeric powder and if using chilli powder instead of the green chillies. I usually add some red chilli powder even if using fresh chillies for the colour and extra oomph!
  3. Mix well for 1-2 mins. Add the chopped onion.
  4. Coat the onion with the spice mixture, let it cook on medium heat for about 5 mins either with a lid or just as it is. Make sure nothing sticks to the bottom of the pan by stirring occasionally.
  5. When onion is nicely browned but not burnt. Add the drained flat rice flakes. Add some sugar and salt. Mix well and just add a few drops of water if the mixture is too dry.
  6. Cover with a lid. Cook on low heat for 5-7 mins stirring occasionally. Once the mixture is nice and moist and cooked through remove from the stove.
Garnish with chopped coriander.
Serve with a slice of lime and roasted poppadums/papad.
To make the spicy gravy, add oil to a small pan. Add the chopped onion, pinch of salt and red chilli powder. When hot add the masala. Do this simultaneously as it takes the same time to cook through as the main dish. Cover with a lid and let it simmer.

Serve in a small bowl along with the rice flakes.