Name: Pohe recipe by Sonia Shringarpure at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 cups pohe (thick rice flakes); 2 chopped onions; 3-4 green chilies sliced; Dash of asafoedita (hing); 2 stems curry leaves; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp sugar; 1 tsp turmeric powder; 2 medium sized potatoes sliced thinly; 1/4 cup peanuts; 1/2 cup green peas (fresh or frozen and thawed); 1/4 cup grated coconut (optional); Handful of chopped coriander leaves; 1/2 cup sev (optional); Juice if 1 lime; Salt to taste; 3-4 tbsp Olive oil

ABOUT Pohe RECIPE

Traditional maharashtrian style poha. Poha are rice flakes of whuch i have used the thick variety. Not all maharashtians add peanuts ti their poha, but i love the extra crunch it gives to the soft pohe. In my community, we even add dried prawns to it which is how my dad liked.

Ingredients Serving: 4

4 cups pohe (thick rice flakes)
2 chopped onions
3-4 green chilies sliced
Dash of asafoedita (hing)
2 stems curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp sugar
1 tsp turmeric powder
2 medium sized potatoes sliced thinly
1/4 cup peanuts
1/2 cup green peas (fresh or frozen and thawed)
1/4 cup grated coconut (optional)
Handful of chopped coriander leaves
1/2 cup sev (optional)
Juice if 1 lime
Salt to taste
3-4 tbsp Olive oil

Instructions

Wash poha in running water and then keep in colander to drain excess water.
Heat oil in thick bottomed wok. Fry peanuts, and once they turn golden, remove to a plate covered with paper towels.
In the same oil, now add mustard seeds.once they start popping, add cumin seeds. Add asafoedita and saute.
Add curry leaves, sugar, and turmeric powder. Saute for few seconds.
Add the onions and saute till they are softened and on lighter side of golden.
Once soft, add potatoes and enough water to steam them. Cover with lid.
Add pohe once potatoes have softened. Mix thoroughly so that all the masala coats the poha.
Add salt to taste. Cover with lid and let it steam for 2-3 minutes or until steam escapes from the vent of the glass lid. Keep low heat so that the pohe doesn't char at the bottom.
Just before serving, add coriander leaves, lime juice and grated coconut.
Top the poha with fried peanuts and serve hot immediately.

Similar Recipes