Saturday, April 27, 2013

Kande Pohe

Kande Pohe is a popular breakfast/snack dish. It is made with beaten/flattened rice (called pohe in Marathi). Though it is quick & easy to make, the tricky part for me is getting the right texture - the pohe should be neither too dry nor too mushy. After trying many techniques over the years, I have finally settled on this.

So here's how I make the Kande Pohe:

2 cups thick pohe (available in Indian stores)
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp asafoetida
1/4 tsp turmeric pwd
3 green chillies - chopped
1 cup finely chopped onion
1/4 cup frozen peas
handful of peanuts
chopped cilantro for garnish
shredded fresh coconut for garnish
lemon juice, salt and sugar - to taste

Take the pohe in a fine meshed colander and wash well under cold running water. Drain off the water and cover the colander with the soaked pohe in it with a plate.
Heat the oil in a kadai/wok, drop the mustard seeds. When they stop spluttering add the cumin seeds, asafoetida, turmeric pwd, green chillies and chopped onions. Fry on medium heat until onions soften nicely (abt 10 mins.), stirring occasionally. Fluff the wet pohe gently to break up any lumps and add to the kadai/wok. Add salt and sugar to taste. Add the frozen peas. Given it all a gentle stir, cover and cook for another 5 to 10 mins stirring gently in between.
Take off heat, add the lemon juice. Garnish with chopped cilantro, coconut and peanuts. Serve hot with lemon wedges on the side.
Goes very well with a cup of chai.

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