Poha/Pohe
(A breakfast/mid-afternoon snack dish made from flattenned rice )
Poha (pohe) literally means flattened rice flakes. There are two varieties of poha - thick and thin. This dish is usually made by tempering the thick variety of poha with spices and onions. Pohe can be made in many different ways.In this post, I share the recipe of making poha with onions, typically called ‘Kande pohe’ in Maharashtra. This is a very easy traditional breakfast dish made almost all over India. The pohe of every region differ slightly. The Maharashtrian pohe are different from the Indori poha! However, the basic recipe is the same. Poha can be topped with many different toppings like pomegranate arils, sev, grated coconut, etc. this recipe is a great breakfast option and can also be eaten as a mid-afternoon snack.
In Maharashtra, The dish ‘pohe’ has a deep-rooted cultural value. The ‘Kande pohe karyekram’ was very common, where the bridegroom and his parents visited the bride’s house to arrange their marriage. This all happened over kande pohe and tea! So, let’s learn how to make these lovely poha….
Ingredients
For Poha -
3 cups thick poha (मोटा पोहा / जाड पोहे)
2 tbsp oil (तेल)
1 tsp mustard seeds (राई / मोहरी)
1 tsp cumin seeds (जीरा / जिरे)
1 green chilli chopped (हरी मिर्च / हिरवी मिरची)
1 onion chopped (प्याज / कांदा)
2 tbsp peanuts (सिंगदाना / शेंगदाणे)
10-12 curry leaves (करी पत्तियां / कढीपत्ता)
1 tomato ( टमाटर / टोमॅटो)
1/2 tsp turmeric powder (हल्दी पाउडर/हळद)
1 tsp red chilli powder (लाल मिर्च पाउडर/ तिखट)
1/2 tsp sugar (चीनी / साखर)
salt as per taste (नमक / मीठ)
1 tbsp lemon juice (नींबू का रस / लिंबाचा रस)
For garnish -
Coriander leaves chopped (धनिए के पत्ते / कोथिंबीर)
Sev / Bhujia (सेव / शेव)
Pomegranate arils (अनार दाना / डाळिंबाचे दाणे)
Method
Add poha to a big strainer and rinse it under water until all poha is wet and soft. Keep aside.
Add oil in a heavy bottom pan and let it heat.
Add mustard seeds (rai) and let them crackle. Add cumin seeds(jeera), onion and saute till the onion turns slightly brown.
Add curry leaves , green chillies, peanuts, Haldi, lal tikha powder and saute for a minute.
Add the poha and mix well.
Turn off the heat and add lemon juice and cilantro leaves. Mix well.
Garnish with cilantro leaves, pomegranate arils, sev.
POHA/POHE ARE READY TO SERVE !!
SERVE HOT.
Notes -
When you wet the poha on the strainer, the poha should turn soft. To know if poha are ready, press a poha flake between your fingers. If the flake breaks easily, poha are soft and ready to be used.
If you feel poha are a little dry, sprinkle some water on them and cook for minute.
Don’t soak the poha or add too much water, or they will turn soggy.
Poha
Ingredients
- 3 cup thick poha
- 2 tbsp oil
- 1 tsp mustard seeds (rai)
- 1 tsp cumin seeds (jeera)
- 1 green chilli chopped
- 12 curry leaves
- 1 onion chopped (Pyaaz)
- 1/4 cup roasted peanuts (Moongphali)
- 1/2 tsp turmeric powder (Haldi powder)
- 1 tsp red chili powder ( lal tikha powder)
- 1/2 tsp sugar
- salt as per taste
- 1 tbsp lemon juice
- Cilantro leaves chopped
- Sev / Bhujia
- Pomegranate arils
Method
- Add poha to a big strainer and rinse it under water until all poha is wet and soft. Keep aside.
- Add oil in a heavy bottom pan and let it heat.
- Add mustard seeds (rai) and let them crackle. Add cumin seeds(jeera),onion and saute till the onion turns slightly brown.
- Add curry leaves , green chilies , peanuts, Haldi, lal tikha powder and saute for a minute.
- Add the poha and mix well.
- Turn off the heat and add lemon juice and cilantro leaves. Mix well.
- Garnish with cilantro leaves , pomegranate arils , sev.
Notes
- When you wet the poha on the strainer, the poha should turn soft. To know if poha are ready, press a poha flake between your fingers. If the flake breaks easily, poha are soft and ready to be used.
- If you feel poha are a little dry, sprinkle some water on them and cook for minute.
- Don’t soak the poha or add too much water, or they will turn soggy.
