Kande Pohe (Poha)

Kande Pohe
Kande Pohe, Batate Pohe is a popular Maharashtrian breakfast made of thick Pohe or Beaten Rice or Flattened Rice or Parched Rice.  In Konkani, this Poha recipe is well known as Phane Phovu.

Thick Pohe/Parched Rice - 2 cups
Onions - 2 medium
Peanuts/Groundnuts - 1/4 cup
Turmeric/Haldi - 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves/Kadipata - a sprig
Green Chillies - 5
Cilantro/Coriander Leaves - few sprigs
Sugar - 1/2 tsp
Oil - 2 tbsp

How to make Kande Pohe:
  • Wash parched rice in water 2 - 3 times.  Washing will remove rice husk if any.  Drain all the water after a minute.  Soaking time depends on the thickness of the parched rice.  Keep it aside in a sieve/strainer/colander for 10 - 20 minutes.
  • Meanwhile, heat oil in a kadhai/wok and add mustard seeds, asafoetida, curry leaves.  After mustard seeds splutter, add peanuts.  Saute for about 5 minutes.
  • Now add medium chopped onions, lengthwise slit green chillies.  Saute till onions turn soft.  If you like Batate Pohe, add diced potato along with onions.
  • Check parched rice for softness.  If needed, sprinkle few drops of water.  Add salt, sugar to the soaked parched rice and mix it well with hands.
Phanne Phovu
  • After onions turn soft, add parched rice, chopped cilantro and turmeric.  Stir at low flame for about 5 minutes or until all the ingredients are mixed well.
Garnish with grated coconut and serve hot Kande Pohe with lemon wedges.