Pohe is a popular and favourite dish that is very versatile and makes a delicious breakfast or anytime snack. Posting a simple pohe recipe that is a tasty option on no onion days or even otherwise. Here an extra dash of asafoetida adds flavour to the pohe.
- 1 1/2 cup medium pohe/ flattened rice
- 3 to 4 tbsp oil
- 1/2 tsp mustard seeds
- 1/4th tsp asafoetida OR as per choice
- 5 green chillies finely chopped (adjust to taste)
- A sprig of curry leaves
- 1 potato skin peeled, and sliced into thin quarters
- Salt to taste
- Sugar to taste
- Finely chopped coriander leaves
- Heat oil in a nonstick/ceramic pan, add mustard seeds,when they splutter add asafoetida, chopped green chillies,curry leaves . Saute well, add the sliced potatoes.Stir fry till the sliced potato is cooked.
- While the potato is getting cooked, rinse pohe in water and gently rinse them so that the excess starch washes out and the pohe soften. All the pohe flakes should be firm but soft at the sane time.
- Add the pohe to the cooked potatoes. Add salt, sugar and mix gently so that the mixture coats the pohe. Garnish with coriander leaves.
- Serve pohe steaming hot. If you like it tangy add a squeeze of lime juice.
Variations to the recipe:
- In place of potatoes, green peas or even boiled peanuts can be used. Each variation tastes great.
- If you like the flavour of ginger you could add a teaspoon of finely grated ginger after the seasoning for added flavour.
- You could also serve the pohe garnished with fresh coconut gratings or nylon sev.
- Do not soak pohe for long. Rinsing them well is enough to soften them.
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