Pohe (Spiced Flattened Rice)

What you’ll need

Tap an ingredient as you get it ready.

• 200 g thick pohe (flattened rice)
• 2 tbsp oil
• 1 tsp rai (mustard seeds)
• ¼ tsp haldi (turmeric powder)
• 1 pinch asafoetida powder
• 2 Indian green chiles, finely chopped
• ½ medium-size onion, finely chopped
• 2 sprigs of cilantro (coriander)
• Salt to taste

Let’s make it

1. Step 1

   Moisten the pohe with cold water by putting in a bowl and holding under a slow running tap. Mix by hand, then drain excess water and set aside (take care not to soak too long or the pohe would turn pasty).

2. Step 2

   Heat the oil in a frying pan until medium hot. Add the mustard seeds and let them crackle for a few seconds

3. Step 3

   Add the turmeric powder and asafoetida and fry for a few seconds (take care not to burn the turmeric).

4. Step 4

   Add the green chillies and fry for a few seconds.

5. Step 5

   Add the chopped onion and lower the heat. Cover and cook for 2 minutes. The onions should turn soft but not brown.

6. Step 6

   The pohe that was kept aside should have absorbed the excess moisture by now.

7. Step 7

   Mix the pohe by hand so that the flakes do not stick together and add to the frying pan.

8. Step 8

   Add salt to taste and stir the contents of the fry pay so that the yellow color of the turmeric is spread evenly through the pohe.

9. Step 9

   Cover and cook for 5 minutes on low heat. Do not uncover during this time, as the pohe must cook in the steam.

10. Step 10

    Stir and cook for another 1 minute uncovered.

11. Step 11

    Serve in a bowl garnished with chopped coriander leaves.

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