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 and gtated ginger adds flavour to the pohe.
- 2 cups thick or medium pohe/ flattened rice
- 2 1/2 to 3 tbsp oil + more if required
- 1/4th tsp mustard seeds
- 1/4th tsp asafoetida OR as per choice
- 1 dry red chilli broken into pieces
- 4 to 5 green chillies finely chopped (adjust to taste)
- A sprig of curry leaves
- 1 tsp finely grated ginger
- 1 potato skin peeled, and sliced into thin quarters
- Salt to taste
- Sugar to taste
- Finely chopped coriander leaves
- Heat oil in a pan, add mustard seeds,when they splutter add asafoetida, chopped green chillies,curry leaves, dry red chilli, grated ginger. Saute well, add the sliced potatoes.Stir fry till the sliced potato is cooked and a little crisp.
- 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 same 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 lemon juice.
Variations to the recipe:
- In place of potatoes, green peas or even boiled peanuts can be used. Each variation tastes great.
- 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. Rinsing depends on the quality of pohe used. For example : Medium pohe available in Mumbai soften faster while the ones from Belgavi take a little longer to soften.
- The thickness of pohe varies region wise, hence I have mentioned thick or medium pohe.
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