Kande pohe-A Maharastiran Delight....

Mumbai is well known as the most populous city in the world.Another well known fact is the scrumptious food that is offers.From the chaats to the traditional dishes,Mumbai cuisine is famous for its hot and spicy dishes.Yes,I have prepared a Mumbai special today.

Lakshmi Venkatesh of Kitchen chronicles has chosen Mumbai food for this months edition of RCI.Regional cuisine of India or RCI is an event started by Lakshmi Krishnan of Veggie cuisine which glorifies the rich culinary treasures of all parts on India.

I was wondering what to prepare and luckily Laksmi[kitchen chronicles] has provided a huge list of Mumbai food and made my selection process easy.

Kande pohe is a Maharastrian breakfast dish that can also be served as a snack with tea.It is pretty simple to prepare and equally delicious.

I browsed various sites for the recipe and each one had different versions.Some used green peas,some lemon juice and I also found one with garam masala.Since I don't have any locals to turn to for reference,I came up with this version after going through several methods.

You need:

Poha/pohe/pressed rice/beaten rice/aval - 1 cup
Onion - 1 large,sliced
Green chillies- 1 chopped
Potato-1 small,peeled and finely chopped
Coconut - 2 tablespoons,grated
Mustard-1 teaspoon
Jeera-1 teaspoon
Curry leaves- a few
Asafoetida-a pinch
Turmeric powder-a pinch
Oil-1 teaspoon
Salt to taste

  1. In a microwave safe dish cook the chopped potato till done.[it will take around 6-8 minutes.].This can also be done on the stove top.
  2. Take the pohe in a colander and wash with water.Let it drain.
  3. Heat oil in a pan and put in mustard and jeera.
  4. When it splutters put in onions,curry leaves,green chillies.
  5. Saute onions till transparent and put in asafoetida and turmeric powder.
  6. Add the pohe,cooked potato,salt, mix well and cook for two minutes.
  7. Serve garnished with grated coconut.


There are two varities of Poha - the thick and thin varieties.

If you are using the thin variety, wash the poha in a colander and use immediately.Wash only when you are ready to prepare the dish and have cooked the potato,chopped the onions and chillies.If you let is stand for too long,it will get soggy.

If using the thick variety,wash poha and put in a vessel.Sprinkle a little water,cover and let it stand for 10 minutes or till it is soft.Then use it in the recipe.

Sudesana of Cook like a bong has chosen Turmeric for this months edition of Think spice.As you must be aware, it is a wonderful event started by Sunita of Sunita's world.So sending it across to her event as well.

Happy cooking...

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