Pohe (Spiced Flattened Rice)
Photo: Nizil Shah, CC BY-SA 4.0
Pohe is a quick, turmeric-yellow breakfast of flattened rice from Maharashtra, Gujarat and Madhya Pradesh. The flakes are only briefly moistened, then steamed in the pan over low heat, which keeps them separate and tender instead of pasty. Mustard seeds, green chiles and soft onion build the seasoning in a few minutes of frying. The whole dish takes about 15 minutes, so it suits a busy morning for one or two people.
Instructions
Put the pohe in a bowl and hold it under a slow running cold tap, mixing by hand until the flakes are moist. Drain off the excess water and set the bowl aside, taking care not to soak the flakes for long or they will turn pasty.
Heat the oil in a frying pan until medium hot. Add the mustard seeds and let them crackle for a few seconds.
Stir in the turmeric and asafoetida and fry for a few seconds, watching that the turmeric does not burn. Add the green chiles and fry for a few seconds more.
Add the chopped onion and lower the heat. Cover and cook for 2 minutes, until the onion is soft but not browned.
Break up the rested pohe with your hands so the flakes do not clump, then add it to the pan. Season with salt and stir well until the yellow of the turmeric colors the flakes evenly.
Cover the pan and cook on low heat for 5 minutes without lifting the lid, since the pohe cooks in the steam. Uncover, stir, and cook for 1 more minute.
Serve in a bowl, garnished with chopped coriander leaves.
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