Pohe or populary known as kanda-pohe, meaning onion flavoured flat rice flakes, is a breakfast dish that is popular in the state of Maharashtra in India. Its probably the second most staple breakfast item after vada pav. This is a gluten free option for those who care, and honestly the best snack to have in the morning, with some ginger chai.
Ingredients: Serves 2-3 people
Method:
Ingredients: Serves 2-3 people
- 3 Cups Medium sized pohe or flat rice (available in indian grocery store, take 1 cup per person)
- 1/2 tbsp. Mustard seeds or Mohri
- 1 Large onion chopped
- 2-3 Green Chillies
- 8-10 Green Curry leaves - (wash & dry them well using paper towel)
- 1/2 tsp. Hing or Asafoetida
- 1/2 tsp. Turmeric powder
- 1 tsp. Sugar
- 2-3 tbsp. Oil
- Few roasted peanuts for garnishing - optional
- Fresh coriander leaves for garnishing
- Salt to taste
Method:
- Place the pohe in a colander and rinse thoroughly under running water. Add salt and sugar to the drained wet flat rice or pohe. Keep it aside.
- Heat oil in a pan.
- Add mustard seeds, curry leaves and hing.
- When the seeds start popping, add the chopped onion, along with turmeric powder.
- Mix well, cook till onions turn translucent. Add the peanuts at this stage. This is completely optional, but I like to add peanuts for the extra crunch.
- Now add the pohe mixture. if you feel the mixture has gone dry, sprinkle some water before adding to the hot pan.
- Cook and coat the pohe evenly till they are yellow in colour.
- Cook covered for 5-17 mins. Check if the rice flakes are properly cooked and adjust salt if needed.
- Garnish with fresh chopped coriander leaves.
Serve hot with a lemon wedge and some farsan or pappadum and pipping hot cup of chai.
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