 Poha | |
| Course | Snack |
|---|---|
| Place of origin | India |
| Region or state | Maharashtra, Madhya Pradesh, Uttar Pradesh, Telangana, Odisha, West Bengal, Karnataka, Gujarat and Rajasthan |
| Associated cuisine | India |
| Main ingredients | rice, chilies, onions, mustard seed, peanuts, cumin seeds, and curry leaves |
Pohe is an Indian breakfast and snack prepared in the cuisines of the Indian states of Maharashtra, Odisha, West Bengal, Madhya Pradesh, Andhra Pradesh, Karnataka, Kerala, TamilNadu, Gujarat, Goa and Rajasthan.
Preparation[edit]
Each Indian state has its own version of this snack. In the state of Maharashtra, this dish is typically called 'Kande pohe' meaning pohe with onions. To prepare this dish pohe (flattened and processed rice) is first soaked and rinsed in water, then drained and cooked with onions, potatoes and roasted peanuts with a tadka of mustard seeds, hing, turmeric, cumin seeds, fresh green chilies, and kadipatta (or curry leaves). It is a popular snack that is also sold in local restaurants and food stalls. In home recipes, people also add other vegetables such as peas and corn to it.[citation needed]
Other simple variations in the Southern states include cooking it in sour buttermilk with only a tadka of green chillies, mustard seeds, urad dal, and kadipatta.
See also[edit]
References[edit]
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