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 Salt
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.
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.