vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Pohe

POHE
Ragi Vada

Ragi Vada

Ragi means finger millet also known as African Millet. This is a healthy and nutritious s...

Pakora - Pakoda

Pakora - Pakoda

Pakora/ Bajji is a simple dish prepared by dipping the sliced vegetable in a mildly spice...

MASOORCHI AMTI

Masoorchi Amti

Typical Maharashtrian flavourful and nutritious sprouted lentil curry made with whole red...

Amaranth Mutton Fry

Amaranth Mutton Fry

Mutton and green leafy vegetable cooked together turns out to be the best among all. This...

Cashew Nut Mutton Fry

Cashew Nut Mutton Fry

This simple mutton fry with the rich flavor of cashew nuts is amazing in taste to serve y...

Raw Tamarind Cucumber Chutney

Raw Tamarind Cucumber Chutney

Raw tamarind cucumber chutney is one of the Andhra special cucumber chutney, often made a...

Pohe Recipe, How To Make Pohe Recipe

Pohe is an Indian dish prepared in the Indian states of Maharashtra.

About Recipe

How to make POHE

(59 ratings)
0 reviews so far
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
POHE
Author : Vahchef
Main Ingredient : poha
Servings : 2 persons
Published date : November 27, 2016


Ingredients used in POHE
• Oil - as required.
• Garam masala - 1/4 tea spoon.
• Chopped onion - half cup.
• Asafoetida (hing) - 1 pinch.
• Mustard seeds (rai) - half tea spoon.
• Curry leaves (kadipatta) - 5-6 leaf.
• Chopped green chilli - 1 tea spoon.
• Thick rice flakes (thick poha) - 3 cups.
• Salt - to taste.
• Turmeric - 2 pinch.
• Sugar - half cup.
• Chopped corriander leaves - half cup.
Method:
  • Wash Poha, drain water using perforated dish. Add turmeric, salt and sugar, keep aside.
  • Take Oil once oil is hot , add mustard seeds.
  • Once mustard seeds splutter, add chopped green chillies, curry leaves.
  • Add pinch of hing add chooped onions and cook till golden brown
  • Add garam masala add poha and 1/4 cup of water.
  • Add salt as per taste and Mix .
  • Cook on slow flame with lid closed on pot, till raw smell of turmeric evaporates.
  • Sprinkle chopped corriander leaves and switch of the flame.
  • Serve hot. ( Sprinkle somelemon juice for nice taste)





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter