Pohe (Spiced Flattened Rice)
Pohe is a very popular breakfast dish in the Indian states of Maharashtra, Gujarat and Madhya Pradesh.
- Prep
- 18 min
- Cook
- 1 hr 20 min
- Total
- 1 hr 38 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Moisten the pohe with cold water by putting in a bowl and holding under a slow running tap. Mix by hand, then drain excess water and set aside (take care not to soak too long or the pohe would turn pasty).
Procedure
Heat the oil in a frying pan until medium hot. Add the mustard seeds and let them crackle for a few seconds
Procedure
Add the turmeric powder and asafoetida and fry for a few seconds (take care not to burn the turmeric).
Procedure
Add the green chillies and fry for a few seconds.
Procedure
Add the chopped onion and lower the heat. Cover and cook for 2 minutes. The onions should turn soft but not brown.
Procedure
The pohe that was kept aside should have absorbed the excess moisture by now.
Procedure
Mix the pohe by hand so that the flakes do not stick together and add to the frying pan.
Procedure
Add salt to taste and stir the contents of the fry pay so that the yellow color of the turmeric is spread evenly through the pohe.
Procedure
Cover and cook for 5 minutes on low heat. Do not uncover during this time, as the pohe must cook in the steam.
Procedure
Stir and cook for another 1 minute uncovered.
Procedure
Serve in a bowl garnished with chopped coriander leaves.
Notes, tips, and variations
When adding onions, you may also add fresh green peas and or peanuts. If adding peanuts, take care to fry them well with the onions.
Notes, tips, and variations
For garnishing, sprinkle some grated or dry coconut along with coriander. For colourful garnish try adding small amount of grated carrot and or beet, but don't add too much, as it will be overpowering.
Photo: Nizil Shah · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 13 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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