Masala Pohe (Beaten Rice with Tomato)

Masala Pohe or Spicy Beaten Rice with Tomato
Masala Pohe or Spicy Beaten Rice with Tomato

I try to find as many different breakfasts as I can to avoid monotony. I learnt this version of pohe from my North Indian friends and my father likes it because it is more moist than the conventional kanda pohe/batata pohe.


  1. Pohe/Beaten Rice – 1 Cup
  2. Tomato – 1 Small
  3. Onion – 1 Small
  4. Chilli Powder – 1/2 tsp
  5. Turmeric Powder – 1/8 tsp
  6. Mustard Seeds – 1/2 tsp
  7. Cumin Seeds – 1/2 tsp
  8. Curry Leaves – 3 or 4
  9. Asafoetida – A Pinch
  10. Oil – 1 tbsp
  11. Salt to Taste


  1. Add pohe to a colander and hold it under running water for about 30 seconds.
  2. Set aside for 1 hour to drain completely.
  3. Chop the tomato into 1/2″ pieces.
  4. Chop the onion into fine pieces.
  5. In a wok/kadai, heat the oil.
  6. Add the mustard seeds and wait till it splutters.
  7. Add cumin seeds and fry for a minute.
  8. Add  onion pieces and fry till transparent.
  9. Add tomato pieces and fry till soft.
  10. Add asafoetida, turmeric, and curry leaves.
  11. Fry for a few seconds.
  12. Add the drained pohe and mix well.
  13. Serve hot.

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