Cookbook:Pohe

Cookbook | Ingredients | Recipes

| Cuisine of India | Vegan cuisine

Pohe is a very popular breakfast dish in the Indian states of Maharashtra, Gujarat and Madhya Pradesh.

Ingredients

• 200g thick pohe (flattened rice)
• ½ medium size onion
• ¼ tsp haldi (turmeric powder)
• 1 tsp rai
• 2 green chilies
• 2 tbsp oil
• 2 twigs of cilantro (Coriander)
• salt to taste

Procedure

Prepared dish

1. Moisten the pohe with cold water by putting in a bowl and holding under a slow running tap. Mix the pohe by hand. Drain excess water and keep aside (take care not to soak too long or the pohe would turn pasty)
2. Chop the onions and chilies finely
3. Heat the oil in a fry pan till medium hot
4. Add the mustard seeds and let them crackle for a few seconds
5. Add the turmeric powder and asafoetida and fry for a few seconds (take care not to burn the turmeric)
6. Add the green chillies and fry for a few seconds
7. Add the chopped onion and lower the heat
8. Cover and cook for 2 minutes. The onions should turn soft but not brown
9. The pohe that was kept aside should have absorbed the excess moisture by now
10. Mix the pohe by hand so that the flakes do not stick together and add to the fry pan
11. Add salt to taste and Stir the contents of the fry pay so that the yellow color of the turmeric is spread evenly on the pohe
12. Cover and cook for 5 min on low heat. Do not uncover in this time. The pohe must cook in the steam.
13. Stir and cook for another 1 minute uncovered
14. Serve in a bowl garnished with chopped coriander leaves

Some additions:

• When adding onions, you may also add fresh green peas and or peanuts (If adding peanuts take care to fry them well with the onions)
• For garnishing sprinkle some grated coconut or dry coconut along with coriander. For colourful garnish try adding small amount of grated carrot and or beet (Take care not to add carrot/beet much as they may spill the taste of pohe)