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Maharashtrian Pohe (Flattened Rice)

Maharashtrian Pohe (Flattened Rice)

Lakshmi Thiru
Quick, healthy, and flavorful, it's garnished with cilantro, coconut, lime, sev and the most important ingredient, LOVE :)
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast, Main Course
Cuisine Indian
Servings 4 people

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.