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.
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.