Pohe is a traditional popular Maharashtrian breakfast / snack recipe that is very versatile and can be prepared at short notice.A very versatile, quick, flavourful, power packed breakfast/snack recipe where lemon juice is usually added for the tangy flavour.Here I have added tomatoes instead and it tastes equally good.
•11/2 cup thick or medium pohe/flattened rice / beaten rice
• 1 medium sized onion finely chopped
• 1 medium sized potato, skin peeled, rinsed and cut into thin quarters
• 1 small tomato chopped fine
• 2 1/2 to 3 tbsp oil
• 1/2 tsp mustard seeds
• 1/8 tsp asafoetida
•1/4th tsp turmeric powder
• 4 green chillies finely chopped (adjust to spice required)
• A sprig of curry leaves
• Salt to taste
• Sugar to taste ( a pinch)
• Heat oil in a nonstick/ ceramic pan, add mustard seeds,when they splutter add asafoetida, chopped green chillies, curry leaves, turmeric powder. Saute well, add onions , sliced potatoes. Saute till the onions and potatoes are soft.Stir fry till the onions turn transluscent. Then add the chopped tomatoes and saute well.
• While the onion, potatoes and tomatoes are getting cooked, rinse pohe in water and gently wash them so that the excess starch washes out and the pohe soften.Squeeze out the excess water gently from the pohe and set aside on a flat plate. All the pohe flakes should be firm,and fluffy.
• Add the pohe to the cooked onion, potato and tomato. Add salt, sugar and saute gently so that the mixture coats the pohe.
• Serve steaming hot pohe garnished with coriander leaves.
• Do not soak pohe for long. Rinsing them well is enough to soften them.
• You can sprinkle nylon shev. It gives a nice crunch to the pohe.
• You could also add freshly scraped coconut for garnishing.
• The thickness of pohe varies region wise hence I have mentioned thick or medium pohe.