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Photo of Pohe by Sonia Shringarpure at BetterButter


Sonia Shringarpure
15 minutes
Prep Time
20 minutes
Cook Time
4 People
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Traditional maharashtrian style poha. Poha are rice flakes of whuch i have used the thick variety. Not all maharashtians add peanuts ti their poha, but i love the extra crunch it gives to the soft pohe. In my community, we even add dried prawns to it which is how my dad liked.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Maharashtra
  • Steaming
  • Frying
  • Sauteeing
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 4

  1. 4 cups pohe (thick rice flakes)
  2. 2 chopped onions
  3. 3-4 green chilies sliced
  4. Dash of asafoedita (hing)
  5. 2 stems curry leaves
  6. 1 tsp mustard seeds
  7. 1 tsp cumin seeds
  8. 1 tsp sugar
  9. 1 tsp turmeric powder
  10. 2 medium sized potatoes sliced thinly
  11. 1/4 cup peanuts
  12. 1/2 cup green peas (fresh or frozen and thawed)
  13. 1/4 cup grated coconut (optional)
  14. Handful of chopped coriander leaves
  15. 1/2 cup sev (optional)
  16. Juice if 1 lime
  17. Salt to taste
  18. 3-4 tbsp Olive oil


  1. Wash poha in running water and then keep in colander to drain excess water.
  2. Heat oil in thick bottomed wok. Fry peanuts, and once they turn golden, remove to a plate covered with paper towels.
  3. In the same oil, now add mustard seeds.once they start popping, add cumin seeds. Add asafoedita and saute.
  4. Add curry leaves, sugar, and turmeric powder. Saute for few seconds.
  5. Add the onions and saute till they are softened and on lighter side of golden.
  6. Once soft, add potatoes and enough water to steam them. Cover with lid.
  7. Add pohe once potatoes have softened. Mix thoroughly so that all the masala coats the poha.
  8. Add salt to taste. Cover with lid and let it steam for 2-3 minutes or until steam escapes from the vent of the glass lid. Keep low heat so that the pohe doesn't char at the bottom.
  9. Just before serving, add coriander leaves, lime juice and grated coconut.
  10. Top the poha with fried peanuts and serve hot immediately.

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