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Poha is flattened cooked rice. It is usually washed and drained and used to make savory dishes. Like – Potato Poha, Papads, Poha Dosa, Maharashtrian Chivda etc. Poha is available in 2 forms in the Indian grocery stores – Thick poha and Thin poha. The Thick variety is thicker as the name indicates. The thin variety is used specifically to make “chivda”.


  • 2 cup Thick Pohe
  • 1 large Onion, chopped
  • 1 Potato, cubed into 1 inch cubes
  • 2 Green chilies, sliced
  • 1 teaspoon Lemon juice
  • 2-3 teaspoon Sugar
  • Salt to taste
  • 1 tbsp oil
  • 2 teaspoons Mustard seeds
  • 1/2 teaspoon Asafoetida
  • 2 teaspoons Turmeric powder
  • Water 1/4th cup

To Garnish

  • Freshly grated coconut
  • Coriander leaves, chopped finely
  • Lemon juice

Wash Pohe and rinse well until the water runs clear. Drain all the water and keep aside for 10 to 15 minutes.Heat oil in a pan. Add mustard seeds. When they splutter, add asafoetida, turmeric powder, chopped onion, potato and green chilies. When potatoes are almost cooked add the sugar, salt, lemon juice and 1/4th cup of water. Mix well. Now add the soaked pohe. Mix well.

Cover and cook for about 5 minutes on medium heat. Remove the lid, stir and again allow it to cook for 2 minutes. Garnish with freshly grated coconut and coriander leaves. Enjoy !

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