Cookbook:Pohe
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Cookbook | Recipes | Cuisine of India | Vegan cuisine
| Pohe | |
|---|---|
| File:DSC02614.JPG | |
| Category: | Vegetarian recipes |
| Servings: | 1 to 2 |
| Time: | 15 minutes |
| Difficulty: |  |
Pohe is a very popular breakfast dish in the Indian states of Maharashtra and Gujarat.
[edit] Ingredients
- 200g medium poha (flattened rice)
- ½ medium size onion
- ¼ tsp haldi (turmeric powder)
- pinch of hing (asafoetida powder)
- 1 tsp jeera (cumin seeds)
- 1 sprig kadi patta (curry leaves)
- 2 green chilies
- 2 tbsp oil
- 2 twigs of cilantro (Coriander)
- salt to taste
[edit] Procedure
- Moisten the poha with cold water by putting in a bowl and holding under a slow running tap. Mix the poha by hand. Drain excess water and keep aside (take care not to soak too long or the poha would turn pasty)
- Chop the onions and chilies finely
- Heat the oil in a fry pan till medium hot
- Add the cumin seeds and let them crackle for a few seconds
- Add the turmeric powder and asafoetida and fry for a few seconds (take care not to burn the turmeric)
- Add the curry leaves and green chillies and fry for a few seconds
- Add the chopped onion and lower the heat
- Cover and cook for 2 minutes. The onions should turn soft but not brown
- The poha that was kept aside should have absorbed the excess moisture by now
- Mix the poha by hand so that the flakes do not stick together and add to the fry pan
- Add salt to taste and Stir the contents of the fry pay so that the yellow color of the turmeric is spread evenly on the poha
- Cover and cook for 5 min on low heat. Do not uncover in this time. The poha must cook in the steam.
- Stir and cook for another 1 minute uncovered
- Serve in a bowl garnished with chopped coriander leaves
