Pohe (Spiced Flattened Rice)

Step 1

Moisten the pohe with cold water by putting in a bowl and holding under a slow running tap. Mix by hand, then drain excess water and set aside (take care not to soak too long or the pohe would turn pasty).

Step 2

Heat the oil in a frying pan until medium hot. Add the mustard seeds and let them crackle for a few seconds

Step 3

Add the turmeric powder and asafoetida and fry for a few seconds (take care not to burn the turmeric).

Step 4

Add the green chillies and fry for a few seconds.

Step 5

Add the chopped onion and lower the heat. Cover and cook for 2 minutes. The onions should turn soft but not brown.

Step 6

The pohe that was kept aside should have absorbed the excess moisture by now.

Step 7

Mix the pohe by hand so that the flakes do not stick together and add to the frying pan.

Step 8

Add salt to taste and stir the contents of the fry pay so that the yellow color of the turmeric is spread evenly through the pohe.

Step 9

Cover and cook for 5 minutes on low heat. Do not uncover during this time, as the pohe must cook in the steam.

Step 10

Stir and cook for another 1 minute uncovered.

Step 11

Serve in a bowl garnished with chopped coriander leaves.