My mom makes the best Kande Pohe in this world. My childhood memories are all about enjoying bowls after bowls of freshly made, steaming Poha on lazy Sunday mornings. I have been truly fortunate to have learned, tried, and tested my mom’s Maharashtrian Poha recipe, which I am happy to share with you all. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Tips for making moist and soft poha
Recipe
Poha is available at Indian grocery stores and is sold in a few varieties - thick, thin, red, etc. Be sure to pick the thick white poha for this recipe as the thin flakes can get mushy after rinsing with water.
Being a Marathi Mulgi from Maharashtra, I prefer my simple and humble Kande Pohe. In fact, for every Marathi Mulgi, Pohe signifies a lot more than just a meal. In the olden days, a piping hot bowl of Kande Pohe accompanied by a steaming cup of ginger chai helped in forging many lasting matrimonial alliances. According to popular belief, a bride-to-be cooking up lip-smacking Kande Pohe would rule her kitchen.
greens peas diced carrots corn raw peanuts, add along with the green chilies and curry leaves
Since it is very easy to adapt, people have now come up with interesting versions of this contemporary Indian breakfast. For example, the vegetable poha comes loaded with tons of fresh vegetables (carrots, peas, corn, etc) and makes for a wholesome meal. These versatile Pohe can also be made sweet by adding freshly grated coconut and jaggery to the rinsed and drained poha, also known as Goad Pohe or Gul Pohe. You can also use poha as cereal. Add the washed and strained poha to a bowl of warm milk. Top it with saffron, cardamom, and nuts, and drizzle a little bit of honey for perfectly sweetened Doodh Poha.
Sabudana Khichdi Upma Thalipeeth Handvo Rava Dhokla Dudhi Muthia Methi Thepla Kale Potato Parathas
