Pohe is a beloved Maharashtrian breakfast dish featuring flattened rice (pohe/poha) sautéed with onions (kande), mustard seeds, turmeric, and curry leaves. This flavorful and hearty dish is often garnished with fresh cilantro, grated coconut, and a squeeze of lime, offering a delicious and satisfying start to the day. It is quick to make, healthy to eat and absolutely tasty.
Maharashtrian Pohe (Flattened Rice)
Quick, healthy, and flavorful, it's garnished with cilantro, coconut, lime, sev and the most important ingredient, LOVE 🙂
Ingredients
- 2 cups Pohe/Poha (Flattened Rice) cut into thick long pieces
- 1/4 cup Peanuts (skinless)
- 1 Onion finely chopped
- 3 Green chillies finely chopped
- 1 Potato boiled and cubed
- 3/4 tsp Turmeric powder
- Coriander leaves (a handful) finely chopped
- 1 tbsp Lemon juice
- Salt to taste
- Don’t soak the flattened rice. Wash it using a colander under running water and let the water drain. This way it stays fluffy and not mushy. Add salt and lime juice and gently mix it with a fork and leave it aside.
Seasoning
- 1 tbsp Oil
- 1/2 tsp Hing (Asafoetida)
- 1 tsp Jeera (Cumin Seeds)
- 1/2 tsp Mustard seeds
- 1 sprig Curry leaves
Garnish
- Chopped Coriander leaves
- Thin Sev
- Lemon wedges
- Grated coconut
Instructions
- Heat oil in a pan, add peanuts and roast it till it turns light brown. Transfer it to a bowl. If you have someone in your house who snacks on roasted peanuts, add 1/4 cup more because my husband eats most of it before adding it to the pohe 🙂
- Heat a tbsp of oil, add the ingredients under seasoning one at a time and saute well.
- Add chillies, onions and saute for couple of minutes and add the potatoes, roasted peanuts, turmeric powder and give it a quick mix.
- Let it cook a minute for the raw smell of the turmeric to go away.
- Now add the drained pohe along with some salt. Keep in mind that we have already added some salt with the pohe.
- Gently give it a stir, sprinkle some water if the pohe is too dry.
- Add the chopped coriander leaves, a little bit of lemon juice and give it a gentle mix. Do a taste test and adjust the salt level.
- Cook for 3 mins and remove it on a serving bowl.
- Garnish with coriander leaves, thin sev, grated coconut and lemon wedge. If you are a crazy nut just like us, you can add more crushed peanuts on top.
Tips
- Pohe tastes great when eaten hot.
- You can add a tsp of sugar to balance the flavor, but it is optional. Normally, I don't add it.
- Sev is an important garnish, gives a crunchy texture with the soft pohe.
- Thick pohe is better than the thin variety since the thin pohe sticks together.
- Anyone can make this quick pohe recipe.
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