Tuesday, April 5, 2016


Hi Friends,
Posting the recipe of Pohe which is popular in Maharashtra.I follow the recipe of my mother in law.
Pohe is anytime dish and can be cooked fast.

Note down the recipe friends.


Flattened Rice /Poha/Pohe/Aval - 3 cups
Oil- 3 tbsps
Mustard seeds/kadugu/mohri - 1 tsp
Hing/Asafoetida/Perungayam - 1 tsp
Turmeric/Haldi/Manjal - 1 and half tsp
Curry leaves
Onion - 2
Potato (Big)-1
Green chillies -Vary to taste
Scrapped coconut - half cup
Coriander leaves - 1/2 cup
Salt to taste
Sugar - 1 tsp
Ginger - 1 inch
Lemon -1


Flattened rice/Pohe  are available in different varieties in India.In south ,we get a thicker variety.In maharashtra slightly lighter.
Flattened Rice
Chop onions,green chillies.
Grate Ginger.Peel the skin and chop potatoes into thin slices as shown.

Wash Poha in water well.Drain the water immediately in case of lighter variety available in maharashtra.If it is thicker South indian variety, then soak in water for few minutes till soft and drain the water.
Drain the pohe in a colander.

Mix grated ginger,salt,sugar,chopped coriander leaves with pohe well.

In a kadhai,add oil,mustard seeds,let it crackle,add hing,chopped green chillies,curry leaves,chopped onions,turmeric one by one and saute well.Add sliced potatoes to the kadhai,saute till potatoes are cooked.

Once potatoes are cooked,add pohe mixture from colander to kadhai.Mix well.Place a lid.Pour little water over the lid to prevent over burning of pohe.Simmer the flame of the stove.

Pouring water over the lid is a simple physics phenomenon.When hot steam emanates from pan comes into contact with comparatively cold lid(because of cold water on lid),the steam condenses and falls back into kadhai and prevents over burning of food.This technique can be applied when preparing dry sabjis.Simmer flame is a must in this process.

Once Pohe is cooked,Serve it hot with lemon slices.

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