Dadpe Pohe | A Healthy Snack from Maharashtra

Maharashtrians celebrate Poha or beaten rice like no other state in India. Kanda Pohe, Batata Pohe, Vangi Pohe, Kolache Pohe, Peas Poha … I can go on and on with the list of the recipes. Today it is the turn of another recipe called Dadpe Pohe.

Dadpe Pohe | A Snack from Maharashtra
Dadpe Pohe | A Snack from Maharashtra

This is a simple recipe made with thin pohe (patal pohe) and involves no cooking apart from the tempering. It makes for a great tea-time snack and can be made quickly when you have unexpected guests as well.

I had originally posted this recipe in 2012, when I learnt of it from Swapna Shirwalkar. Today I made it again and decided to include a step-by-step pictorial and also update the photos. 🙂

Thank you Swapna for this recipe of Dadpe Pohe that has now become a staple in our home.

How to Make Dadpe Pohe

Dadpe Pohe | A Snack Recipe from Maharashtra
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Dadpe Pohe is an easy to make snack made with beaten rice in Maharashtra. It involves no cooking (apart from the tempering) and is as healthy as it is delicious.

Course: Snack
Cuisine: Indian, Maharashtrian
Servings: 4 People
Author: Aruna
  • 2 Cups Patal Pohe, Thin Poha
  • 1 Cup Finely Chopped Onion
  • 3/4 Cup Finely Chopped Tomato
  • 2 tbsp Lemon Juice
  • 1 tsp Sugar
  • Salt to Taste
For Tempering
  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1/3 Cup Peanuts
  • 1/2 tsp Turmeric
  • 2 Large Pinches Hing, Asafoetida
  • 2-3 tsp Finely Chopped Green Chillies
For Garnish
  • 1/3 Cup Grated Coconut
  • 1/4 Cup Finely Chopped Coriander
Getting Started
  1. In a large bowl, add the onion, tomato, sugar, and salt.

  2. Using your hand, mix well while mashing the onion and tomato a bit. 

  3. Set aside.

The Tempering
  1. In a pan, heat the oil.

  2. Add the mustard seeds and let them crackle.

  3. Add the peanuts and stir-fry till the peanuts start to pop.

  4. Add the cumin seeds and stir-fry for 10 seconds.

  5. Turn off the heat.

  6. Add the green chillies, turmeric, and asafoetida.

  7. Mix well.

Mixing the Dadpe Pohe
  1. Add the tempering to the onion-tomato mix.

  2. Mix well.

  3. Add the lemon juice and mix well.

  4. Add the pohe.

  5. Using a light hand, mix well till the pohe and the onion-tomato mix are integrated. Ensure that you use a light hand or the pohe will disintegrate.

  6. Garnish with grated coconut and coriander.

  7. Serve immediately.

Recipe Notes
  • I forgot to add the coriander to the final garnish so it does not appear in the photos. 🙁
  • If you want to make this in advance, then keep the onion-tomato mix, tempering and pohe separate till just before you want to serve. Because we use the thin variety of pohe here, the Pohe will disintegrate if kept too long.
  • If you cannot find the thin variety of beaten rice, then use the regular pohe. Sprinkle about 2-3 tbsp water (ideally coconut water) on it, mix and set aside for 5 mins.
  • In my recipe, I added the tempering and lemon juice to the onion-tomato mix. Traditionally, these are added after the onion-tomato mix and Pohe have been mixed. I do this for two reasons. 1. I find that the flavours are better incorporated into the Dadpe Pohe. 2. I don't like to mix this pohe too many times as the thin beaten rice is rather delicate. 


Chura Matar – A Recipe from Benaras

Chura Matar or Chooda Matar from Benaras

Happy New Year! One of my missions in 2016 is to eat healthier and the first step in this direction is to use fresh seasonal produce as much as possible. As I look around me, I see loads of winter vegetables and am eager to use many of them in the next few days.

One of the vegetables that I see piles of everywhere are fresh and tender peas. I can eat freshly shelled peas by themselves all the time and I do too. I was looking for ways to use this wonderful vegetable when I chanced upon Chura Matar (aka Chooda Matar). Once I read the recipe, I was quite eager to try it as it would make a welcome change from the Matar Poha that I make. I was quite curious as to how it would taste because it used milk for soaking the poha and then a Garam Masala to add spice. When I made it, I was quite pleased with the taste of Chura Matar as it was quite different  from the Matar Pohe and the level of spice was just right for the wintry days we are having.

I can see why this Chura Matar is so popular as a breakfast or snack in Benaras (aka Varanasi). This dish has quite the potential to become a regular breakfast item in my home. 🙂

How to Make Chura Matar

Chura Matar - A Recipe from Benaras
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Chura Matar is a popular breakfast dish from Benaras in Uttar Pradesh. It is a spicier version of Matar Poha and is a wonderful use of peas in a healthy breakfast.
Course: Breakfast, Snack
Cuisine: Banaras, Indian, Uttar Pradesh
Servings: 4
Author: Aruna
  • 1.5 Cups Thick Poha, Jada Poha
  • 1 Cup Peas
  • 1/2 Cup Milk
  • 1 tsp Grated Ginger
  • 3 or 4 Green Chillies
  • 1/4 cup Fresh Coriander
  • 3 or 4 tsp Lemon Juice
  • 2 tsp Cumin Seeds
  • 1/4 tsp Black Pepper Powder
  • 1/2 tsp Garam Masala
  • 1 tsp Sugar
  • 2 tbsp Ghee
  • Salt to Taste
To Prepare the Poha
  1. Add about 1/2 tsp of salt to the milk.
  2. Mix well.
  3. Add the milk to 1.5 cups poha.
  4. Mix well so that the poha absorbs the milk.
  5. If the poha is still dry, sprinkle enough water till the poha is damp.
  6. Spread the poha in a plate and set aside for 10 minutes.
Other Preparations
  1. Chop the green chillies to fine pieces.
  2. Chop the coriander to fine pieces.
To Make Chura Matar
  1. Heat the ghee.
  2. Add cumin seeds and stir-fry till they start to change colour.
  3. Add green chillies and grated ginger, and stir-fry for a few seconds.
  4. Add the peas and stir-fry for a few seconds.
  5. Add the pepper powder, garam masala, sugar and some salt.
  6. Mix well.
  7. Add about 1/2 cup water.
  8. Cover and cook over low flame till the peas are cooked.
  9. Turn off the heat.
  10. Add the soaked poha, lemon juice, and chopped coriander.
  11. Mix well.
  12. Serve warm.
Recipe Notes

If the poha feels dry, sprinkle some milk instead of water.

Do use ghee in the tempering. It lends a unique flavour to the Chura Matar.


Chura Matar or Chooda Matar - Breakfast from Banaras or Varanasi in Uttar Pradesh


Veyinchina Atukulu – Stir-Fried Poha – A Quick and Easy Snack

Veyinchina Atukulu - Stir-fried Aval or Beaten Rice

The past couple of months have been quite hectic both on the personal and professional front. This typically means, I work late or even on weekends. This past Saturday, I was deep into a proposal when I suddenly found a snack and a tumbler of coffee materialize beside my laptop. I looked up to see my favourite snack of fried beaten rice or Veyinchina Atukulu made by my father.

This snack atukulu, poha, aval, or beaten rice. It needs just four ingredients, all of which are very easily found in Indian homes. However, it needs a bit of patience.

Serves: 4

Time: 15 minutes


  1. Atukulu, Poha, Aval, or Beaten Rice – 2 Cups
  2. Red Chilli Powder – 1 tsp
  3. Salt to Taste
  4. Oil – 1.5 tbsp

Method to Make Veyinchina Atukulu

  1. Over low to medium heat, in a largish flat-bottomed pan or kadai, heat the oil.
  2. Add the poha and mix well immediately.
  3. Over low to medium heat, stir-fry the poha till well-fried and slightly puffed.
  4. Turn off the heat.
  5. Add salt and red chilli powder.
  6. Mix well.
  7. Serve immediately with some Filter Kaapi (Filter Coffee) or Masala Chai.


  • Use a flat-bottomed pan, if possible. This helps the poha cook fast and evenly.
  • Do not use a high-flame as then only some of the poha will fry and the rest will remain raw.

Veyinchina Atukulu

North Indian Style Poha with Deep Fried Potatoes and Peanuts – Sunday Morning Indulgence

North Indian Style Poha with Fried Potatoes and Peanuts
North Indian Style Poha with Fried Potatoes and Peanuts

We make the traditional Maharashtrian Kanda Pohe once every week for breakfast. If we are in a mood for something different, then I make the Vangi PoheIndori Poha or then Masala Poha.

Today, I made a North Indian Style Poha with Fried Potatoes and Peanuts that my sister-in-law makes; it made for a welcome change on this Sunday. 🙂

Serves: 4

Preparation Time: 1 Hour

Cooking Time: 20 Minutes


  1. Thick Poha or Jada Poha – 1.25 Cup
  2. Potato – 1 Large
  3. Peanuts – 1/3 Cup
  4. Green Chillies – 3 or 4
  5. Mustard Seeds – 1 tsp
  6. Cumin Seeds – 1 tsp
  7. Turmeric – 1/2 tsp
  8. Asafoetida – A Large Pinch
  9. Curry Leaves – A Few
  10. Oil – 2 tbsp
  11. Salt to Taste

To Soak the Poha

  1. Dissolve 1 tsp salt in 3 cups of water.
  2. Add the poha to the salt water and let it soak for 1 minute.
  3. Using a colander, immediately drain all the water.
  4. Let the poha remain in the colander for about an hour so that all water drains out.

To Make the Poha

  1. Peel and cut the potatoes into 1/2″ cubes.
  2. Cut the green chillies in halves.
  3. In a wok, heat the oil.
  4. Add the peanuts and deep-fry till they are golden brown.
  5. Remove the peanuts and set aside.
  6. To the same oil, add the potato pieces.
  7. Fry till they are golden brown.
  8. Remove the potato pieces and set aside.
  9. To the same oil, add the mustard seeds.
  10. When the mustard seeds start to splutter, add the cumin seeds, green chillies and curry leaves.
  11. Stir-fry for a few seconds.
  12. Add turmeric powder, asafoetida, fried potato pieces and peanuts to the oil.
  13. Stir-fry for a few seconds.
  14. Add the soaked poha and mix well.
  15. Serve immediately with a wedge of lemon.


  • I find that soaking poha in salt water for 1 or 2 minutes and then draining it for 1 hour results in super soft and fluffy poha.
  • Do not soak the poha for more than 1 or 2 minutes. If you do, you will have a lumpy mess on your hands.
  • If you like your poha spicy, add some red chilli powder in step 12.

I am taking this recipe to the Virtual Vegan Linky Potluck #23.

Indori Poha (Poha from Indore)

Indori Poha or Poha from Indore
Indori Poha or Poha from Indore

Indore. I have very fond memories of this city.

While Bhopal is the administrative capital of the Indian state of Madhya Pradesh,  Indore is its cultural capital. Indore is a city that I came upon late in life; courtesy my mother. Amma was in-charge of a large project in this city and would travel to Indore as frequently as twice a month. Many a time she would stay put there for a week or two.

In the early days, there were 3 things I associated with Indore:

  1. The awesome food stuff would bring back from there:
    • Rich, melt-in-your-mouth sweets
    • A spicy, tangy sandwich masala
    • Spicy Indori Sev
  2. Lovely clothes that mom got from Mhow near Indore; especially smart smocked salwar kurtas
  3. The perennially late flights! 🙁
    • Amma used to return by this puddle-hopper which followed the Delhi-Jaipur-Bhopal-Indore-Mumbai route and it was always, but always late. Since I worked near the airport those days, I would offer to pick her up. More often than not, the flight which was due at about 7:30 PM would land at 9:30 PM or later!

Then I got to visit this marvellous city and I was floored. Since then I associate it with genteel, cultured people; some wonderful palaces; and some buffalo-sized stuffed tigers that I saw in the local palaces and museums. And of course, some wonderful food! The local food is to die for. Because this city is a confluence of many cultures; you will find a variety of food here.

Let me talk about just one of the may food items that caught my fancy; Indori Poha.

We stayed on a campus which had monkeys and peacocks all over the place. Boy, were those peahens raucous or were they raucous! But the campus was a place away from the city and on the banks of a large, serene lake. We had some lovely walks on the campus in the evenings and early mornings.

Since we were honoured guests from Mumbai, the staff at the guest house treated us to sumptuous meals whenever we ate in. One of the fondest memories I have is of the wonderful, soft, fluffy, and spicy Indori Poha that we were served for breakfast. I absolutely loved the crunchy, spicy sev that it was garnished with. Very my kind of food.

Ever since, it is one of my favourite versions of Pohe to make at home. It can be a wonderful start of a day; especially a rainy day like today! 🙂

Serves: 4

Time: 45 minutes


  1. Pohe or Beaten Rice – 2 Cups
  2. Onion – 1 Large
  3. Green Chillies – 3 or 4
  4. Mustard Seeds or Rai – 1 tsp
  5. Fennel or Saunf – 1 tsp
  6. Peanuts – 3 tbsp
  7. Grated Coconut – 4 tbsp
  8. Oil – 1 tbsp
  9. Turmeric – 1/4 tsp
  10. Sugar – 1/2 tsp
  11. Chopped Coriander Leaves – 1 tbsp
  12. Asafoetida – A Pinch
  13. Curry Leaves – A Few
  14. Indori Sev – 1/2 Cup
  15. Lemons – 2 small
  16. Salt to Taste


  1. Using a colander, wash pohe under running water for a couple of minutes.
  2. Set aside for at least 30 mins to drain.
  3. Chop the onions finely.
  4. In a kadai, heat the oil.
  5. Add mustard seeds and wait till they splutter.
  6. Add the peanuts and fry till they are golden brown.
  7. Add slit green chillies and saunf.
  8. Fry for a minute.
  9. Add onions and fry till they turn transparent.
  10. Add asafoetida, turmeric powder, salt, sugar, and curry leaves.
  11. Stir fry for about a minute or till the sugar dissolves.
  12. Add the pohe and mix well.
  13. While still warm, divide into four servings.
  14. Garnish each serving with freshly grated coconut, finely chopped coriander leaves, and a generous helping of Indori Sev.
  15. Just before you eat, squeeze 1/2 a lemon over each portion and mix well.
  16. Enjoy!