Kande Pohe – a la Maharashtra

Poha or flattened rice, is a very popular snack in India, throughout all provinces. In Maharashtra, you would find a spicy version with or without coconut, but if you cross over to the Eastern parts, you  will find a very sweet , almost pulao like version , made with raisins.

There are many stories about Poha in old folk lores and Poha finds its mention even in the Mahabharata, where a handful of poha got Sudama his best friend, Krishna.

However if you say Kande Pohe to someone coming from Maharashtra, you would invariably get a smile. This is because it is the code word that  a marriageable guy uses to imply that he is going to his prospective bride’s house. Probably getting the poha right was a test of the girl’s culinary skills in the not-so-long-ago times.

My Mum made some of the best poha I’ve ever eaten, and today I bring to you her recipe- simple and delicious!

Ingredients

• Poha or beaten rice- 1 cup
• Onion, sliced- 1/2 cup
• Potato diced - 1/4 cup
• Coconut grated- 3 tbsp ( for garnish)
• Coriander finely chopped - 2 tbsp ( for garnish)
• Green chilli chopped- 1
• Jeera or cumin seeds- 1 tsp
• Curry leaves- 8-10
• Hing or Asafoetida- 1 pinch
• Sugar- 1 tsp
• Salt - to taste

Method

Get some poha or beaten rice in a bowl. About 1 handful for each person, that’s how my mum measured it. Use thick or medium poha, thick being the best.

Now, put in a sieve and wash under the tap, trying to remove any impurities. Wash very briefly, and leave to drain. Try to press the poha to drain out any excess water that it might have. If using medium poha, be careful as the poha tends to stick together after washing and could become lumpy.

Slice the onions and dice the potatoes.

Cut the green chilli into 3 segments. Many people slit the chilli through the centre for more heat, but that is optional.

In a wok or kadhai, add oil. When hot, add in the jeera, hing, curry leaves and the green chilli. Add the turmeric powder.

Add in the onions and potatoes. Add salt and 1/4 cup water. It is necessary to add salt at this stage so that the potatoes get salted as they cook.  Cover and leave to cook for about 5 minutes.

After 5-7 minutes, open the cover and check if the potatoes are cooked. There might be some water remaining. This is going to help flavour the poha. Now add in the poha.

Mix well till the poha is completely yellow and all the moisture has been absorbed.

Now add in the grated coconut, 1 tsp of sugar and coriander. Mix well and serve . You could garnish with more coconut while serving.