Pohe is a traditional popular dish that is very versatile and can be prepared at short notice.A very versatile, quick, flavourful, power packed breakfast / snack recipe I’m posting my version. I’m posting Pohe with peanuts (having a shelf life of 2 months)from the Nasik region that I purchased from an exhibition.These peanuts give an over the top flavour to the pohe as well as increase its nutritive value. You just need to saute them well in the seasoning, that’s it and yes they look good and taste too good. You can use regular peanuts too, you just have to roast them first in a bit of oil and then add it to pohe. A squeeze of lemon juice is usually added for the tangy flavour. Here I have added tomatoes instead as it is loaded with vitamins, secondly addition of tomatoes helps to give the moistness and results in addition of lesser oil and yes it tastes equally good.

RECIPE :
Ingredients
  • 1 1/2 cup pohe/flattened rice/ thick variety (jad pohe)
  • 2 medium sized onions finely chopped 
  • 1 small tomato chopped fine 
  • 1/4th cup small variety nashik peanuts OR regular peanuts
  • 2 1/2 to 3 tbsp oil 
  • 1/2 tsp mustard seeds
  • 1/8 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 4 to 5 green chillies finely chopped (adjust to spice required)
  • A sprig of curry leaves
  • Salt to taste
  • Sugar to taste
  • Finely chopped coriander leaves to garnish
METHOD :
  • Heat oil in a flat pan, add mustard seeds,when they splutter add asafoetida, chopped green chillies, curry leaves,turmeric powder. Saute well, add peanuts, saute till well roasted, then add onions. Saute till the onions are soft.Stir fry till the onions turn transluscent.  Here the peanuts that I have used are smaller in size than the regular peanuts hence can be roasted along with the tempering. Add in tomatoes and saute till soft. If using regular peanuts roast them well in a little oil taking care not to burn them, set aside and add after the onions turn transluscent and tomatoes turn soft.
  • As the onion 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 in a flat plate. All the pohe flakes should be firm,and fluffy.
  • Add the pohe to the cooked onion, peanuts.Add salt, sugar and saute gently so that the mixture coats the pohe. 
  • Serve steaming hot pohe garnished with coriander leaves.
Variations to the recipe :
  • In place of peanuts you can add potatoes or even green peas.Each variation tastes great.
  • You can sprinkle nylon shev. It gives a nice crunch to the pohe.
  • You can add freshly scraped coconut too. 
NOTE :
  • Do not soak pohe for long.Rinsing them well is enough to soften them though brown pohe need to be rinsed a little longer than white pohe. Rinsing time varies depending on the quality of pohe used. The pohe available in Mumbai require just rinsing while the pohe available in Belgavi need to be soaked for a few minutes to soften. Hence follow rinsing/ soaking procedure according to quality of pohe available regionwise.