There is something about warm, fluffy, freshly made Pohe that can simply elevate my day. I make pohe at least once a week for breakfast. Pohe is very easy to make and you can whip it up in a jiffy, whether for breakfast or when you have unexpected guests or JLT! There are very many versions of Pohe. In this post, I am writing about one which is probably the most popular in Maharashtra; Kanda Pohe.
You could also try Batata Pohe, Matar Poha, Vangi Pohe, Banarasi Chura Matar, Indori Poha, Masala Poha, Dadpe Pohe, Kolache Pohe, or even the South Indian version Atukula Pulihora.
How to Make Kanda Pohe
- Pohe/Beaten Rice – 1 Cup
- Onion – 1 Medium sized
- Green Chillies – 3 or 4
- Mustard Seeds/Rai – 1/2 tsp
- Cumin Seeds/Jeera – 1/4 tsp
- Grated Coconut – 3 tbsp
- Curry Leaves – A Few
- Chopped Coriander Leaves – 1 tbsp
- Oil – 1 tbsp
- Turmeric – 1/4 tsp
- Asafoetida – A Pinch
- Sugar – 1/4 tsp
- Salt to Taste
- Using a colander, wash pohe under running water for a minute.
- Set aside for at least 15-20 mins to drain.
- Chop the onions finely.
- In a kadai, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add slit green chillies and cumin seeds.
- Fry for a minute.
- Add onions and fry till they turn transparent.
- Add asafoetida, turmeric powder, salt, sugar, and curry leaves.
- Stir fry for about a minute or till the sugar dissolves.
- Add the pohe and mix well.
- Garnish with freshly grated coconut and finely chopped coriander leaves.
- Serve hot.
In Maharashtra, typically, pohe is served with a wedge of lemon that is freshly squeezed over the pohe just before it is eaten. It adds a nice tangy taste to the pohe!
Of course, you can always top it with sev, like I occasionally do! 🙂
- You can make Batata Pohe just the same way. Just substitute or add 1 medium sized, diced potato in step 8.
- When I make batate pohe with onion, I usually add the potatoes first and then add the onions after the potato is half-cooked. This is because onions cook faster than potatoes.
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