Kande Pohe

Staple dish at a Maharashtrian household. Breakfast or evening snack. Enjoy it with a cutting chai. One of my good friends loves making this dish and here is the recipe in her own words. Thank you Akanksha :)

Ingredients: Jaad pohe, hirvi mirchi, cilantro, onion, mohri, jeere, hing, halad, lemon, salt, sugar.

Optional- Kadipatta (not really optional but we don’t usually have it), peanuts, potato, any other vegetables, grated coconut, sev or farsaan.

Deep and swad are tried and tested brand. Don’t buy dagdi pohe. Just regular jaad pohe.

Pohe recipe:

1. Most important step; how you soak pohe. I put pohe in a colander, let warm water run through it until they are mushy and then keep aside.

2. In a kadai, give tadka of jeere, mohri, hing, kadipatta. Add peanuts, and if raw, let them cook. Next add hirvi mirchi and onion. Sauté. Mag add any other vegetables. I usually add potato (that has been microwaved for 2 mins) and carrots. Peas are a Maharashtrian fav but I don’t like them as they are a little sweet. Add cilantro. Let the onions turn brownish and the other vegetables cook a bit.

3. Lower the flame. Check on the pohe and if they appear too dry, give them a splash of little water. If they are ok, add to the kadai. Mix all the ingredients. Add halad, salt and a little sugar. Mix everything well. If you like it a little spicy, add red chili powder.

4. Garnish with cilantro, sev/farsan, grated coconut, and squeezed lime juice.

5. Pohe goes best with a cup of chaha