Kaande Matar Pohe (Savory Flattened Rice With Green Peas)
#risenshine
Pohe i.e. flattened rice, is quite nutritious as they are lactose free, heart healthy and fat free. They are a good sauce of iron too. Pohe are not only used in making different types of breakfast dishes in different states of India, but are also used in the preparation of some snacks like too cutlets, pattice, samosa, etc.
Kaanda Batata Pohe is a common and favourite breakfast dish in Maharashtra. It is quite delicious and filling and keeps one’s energy levels high for quite long periods. Addition of peanuts to this dish makes it still more delicious and nutritious. Apart from peanuts, finely chopped cucumbers too can be added to the topping, which just enhances the overall flavour of this dish.
In addition to potatoes, I have added here fresh green peas while cooking and some peanuts to the garnishing along with coconut and coriander. The whole result is an extremely delicious and equally nutritious ‘Kaanda Matar Pohe’.
Kaande Matar Pohe (Savory Flattened Rice With Green Peas)
#risenshine
Pohe i.e. flattened rice, is quite nutritious as they are lactose free, heart healthy and fat free. They are a good sauce of iron too. Pohe are not only used in making different types of breakfast dishes in different states of India, but are also used in the preparation of some snacks like too cutlets, pattice, samosa, etc.
Kaanda Batata Pohe is a common and favourite breakfast dish in Maharashtra. It is quite delicious and filling and keeps one’s energy levels high for quite long periods. Addition of peanuts to this dish makes it still more delicious and nutritious. Apart from peanuts, finely chopped cucumbers too can be added to the topping, which just enhances the overall flavour of this dish.
In addition to potatoes, I have added here fresh green peas while cooking and some peanuts to the garnishing along with coconut and coriander. The whole result is an extremely delicious and equally nutritious ‘Kaanda Matar Pohe’.
Open in Cookpad AppSteps
- 1
To make Kaanda Matar Pohe, first chop the onions into 3/4" long slices and slit the green chillies lengthwise or chop them into medium pieces.
- 2
Cube the potatoes and immerse them in clean water. Drain and set aside.
- 3
Soak the thick pohe in sufficient water for about a minute or two or till they turn slightly soft. Rinse immediately and squeeze out all water from the pohe in batches before they turn soggy and set aside.
- 4
Or, if using a thinner variety of pohe, place them in a sieve and just drizzle with little water. Shuffle slightly and set aside till further use.
- 5
Heat the oil for tempering in a kadhai and stir fry the raw peanuts in it. When done, set aside till further use.
- 6
Heat a pan for cooking the pohe and add oil to it. Add the mustard seeds and as soon as they splutter, add the asafoetida, green chillies and the curry leaves.
- 7
Stir and add the cubed potatoes. Cook till the potatoes are slightly browned.
- 8
At this stage, add the chopped onions. Add just a little salt and cook for 5-7 minutes. Add the turmeric powder and stir for a while.
- 9
Now add the green peas and mix well. Cover and cook stirring occasionally, till the potatoes and peas are fully cooked.
- 10
Add the sugar and give it a good stir. Add the pohe/flattened rice, salt to taste and mix.
- 11
Cover and cook on low heat for a minute or two. Uncover and give it a good mix. Check the seasoning and add salt or sugar, if required.
- 12
Garnish with chopped coriander and serve the delicious Kaanda Mataar Pohe topped with fresh grated coconut, chopped coriander leaves and some crunchy stir fried peanuts with a slight squeeze of lemon juice!
Cooksnaps
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