Kande Pohe

The ultra-famous breakfast of the state of Maharashtra! High on carbohydrates, low in fat and super quick to prepare, makes this a real breakfast-worthy dish! 7 out of 10 homes in Maharashtra prepare this dish for breakfast. Pohe is basically flattened rice, tempered with oil, cumin seeds, mustard seeds, chilies, turmeric and curry leaves.

There are many versions of it but this one’s my favorite. Add some potato slices to it and it becomes Kande-batate pohe. If kiddos at home don’t like any specific veggie, just add it to pohe and don’t worry about them not eating it.

I remember those weekend mornings at home back in India, when Aai used to ask us in the morning if we are okay with Kande Pohe for breakfast. I don’t remember a single time we had been reluctant to say yes to it. That sound of tempered chilies and curry leaves in hot oil will make you crave for this savory breakfast. A garnish of finely chopped cilantro and freshly shredded coconut will make it even more beautiful and then you just can’t wait anymore!

In a traditional recipe, we don’t add green peas in it but as I said earlier we can add any veggies and make variations.

Ingredients:

  • 1 cup pohe/flattened rice
  • ½ cup finely chopped onion
  • 4-5 green chilies, slit vertically and deseeded
  • 5-10 curry leaves
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 tablespoon oil
  • 1/3rd cup finely chopped tomato
  • 1 teaspoon sugar
  • 4 tablespoon finely chopped cilantro
  • 2 tablespoon shredded coconut
  • 1 lime wedge
  • Salt as per taste

 

Procedure:

  • Very first and important thing to wash flattened rice/pohe in running water. It should be soaked well but not too soggy. I use a strainer to soak the poha so that the excess water is drained. Don’t make a mistake of squeezing it with hand, It will ruin it’s texture. Believe me, I have done that stupid mistake while learning to make poha.
  • Heat oil in a skillet. Add mustard seeds, once they start popping, add cumin seeds, curry leaves and chilies. Sauté for a minute. Now add onion and sauté till it becomes translucent. Add tomato and sauté for a minute. Don’t let tomato becomes mushy. At this point add turmeric and sugar.
  • Now add veggies (optional). Cook till it is almost nearly done.
  • Now add the soaked pohe/flattened rice and salt. Mix it well. Keep a lid on the skillet and cook for about 5-10 minutes on low flame. There is a chance that it will burn at the bottom if flame is medium or high.
  • Once done, squeeze a freshly cut lime wedge over it and garnish with shredded coconut and cilantro.. Serve hot with a cup of tea/coffee.

4 thoughts on “Kande Pohe

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