Kande Pohe

Pohe is a favorite Indian breakfast meal or evening snack in many parts of India. You'll find several versions referred by different names of this delicacy in the country...Maharashtrians call it Kande Pohe and is often made with onions, potatoes, and peas topped with coconut or peanuts. Folks from Karnataka refer to it as khara or huli avalakki and it includes veggies and spices. Indoris love to eat their Poha with ratlami sev.

As a Maharashtrian from the Konkan region of the state, here is the recipe of how we make and serve our kande pohe...

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Prep Time: 15 minutes Cook Time: 30 minutes

Ingredients (serves 3-4)

1 large/2 small onions

1/2 cup peas

1 large potato (thin sliced)

2 cups thick poha (flattened rice)

5-6 thai chillies

1 tsp mustard seeds

2 tsp turmeric powder

1 tsp hing/asofoetida

1/2 inch finely chopped ginger

2 tbsp oil

1 /2 tbsp sugar

Salt to taste

Lemon

Finely chopped cilantro (coriander) to garnish

Shredded coconut to garnish

How to make?

To prep the poha:

Step 1:

Rinse the poha well with water using a colander. Drain the excess water.

Step 2:

Add 1 tsp of turmeric, 1 tbsp salt, and 1/2 tbsp of sugar to the soaked poha. Mix well.

To make poha:

Step 1:

Heat oil in a pan.

Step 2:

Add the mustard seeds. Once the mustard seeds start spluttering, add sliced green chillies, asofoetida, chopped ginger, and onions. Cook the onions till they are soft and translucent.

Step 3:

Add thin sliced potatoes and peas to the pan. Cook well and thoroughly.

Step 4:

Add rest of the turmeric powder and salt, as per your taste, to the onion and veggie mixture. Mix well.

Step 5:

Add the soaked poha, cover it with a lid, and cook till warm. Ensure the heat is on low to avoid poha from burning/sticking to the pan.

Step 6:

Garnish the poha with shredded coconut and chopped cilantro.

Serve warm with sliced lemons on the side.