Pohay: Difference between revisions
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'''Poha''' is an Indian breakfast and snack prepared in the cuisines of Indian states of [[Maharashtra]], [[Odisha]], [[West Bengal]], [[Madhya Pradesh]], [[Telangana]], [[Karnataka]], [[Kerala]], [[TamilNadu]], [[Gujarat]], [[Goa]] and [[Rajasthan]].<ref>{{cite web |url=http://mofpi.nic.in/EDII_AHMD/Cereal_Pulse/11%20Poha.pdf |title=Archived copy |accessdate=2012-06-01 |url-status=dead |archiveurl=https://web.archive.org/web/20130701121647/http://mofpi.nic.in/EDII_AHMD/Cereal_Pulse/11%20Poha.pdf |archivedate=2013-07-01 }}</ref> |
'''Poha/Pohe''' is an Indian breakfast and snack prepared in the cuisines of Indian states of [[Maharashtra]], [[Odisha]], [[West Bengal]], [[Madhya Pradesh]], [[Telangana]], [[Karnataka]], [[Kerala]], [[TamilNadu]], [[Gujarat]], [[Goa]] and [[Rajasthan]].<ref>{{cite web |url=http://mofpi.nic.in/EDII_AHMD/Cereal_Pulse/11%20Poha.pdf |title=Archived copy |accessdate=2012-06-01 |url-status=dead |archiveurl=https://web.archive.org/web/20130701121647/http://mofpi.nic.in/EDII_AHMD/Cereal_Pulse/11%20Poha.pdf |archivedate=2013-07-01 }}</ref> |
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| ⚫ | Each Indian state has its own version of this tasty snack. In the state of [[Maharashtra]] this dish is typically called as 'Kande pohe' meaning Pohe with onions. To prepare this dish pohe ([[flattened rice|flattened]] and processed rice) is first soaked and rinsed in water, then drained and cooked with onions, potatoes and roasted peanuts with a [[tempering_(spices)|tadka]] of [[Brassica nigra|mustard seeds]], [[Asafoetida|hing]], turmeric, [[cumin]] seeds, fresh [[Chili_pepper|green chilies]], and [[Curry_tree|kadipatta (or curry leaves)]]. It is a popular snack that is also sold in local restaurants and food stalls. In home recipes people also add other vegetables such as peas and corn to it. |
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Other simple variations in the Southern states include cooking it in sour [[buttermilk]] with only a [[tempering_(spices)|tadka]] of green chillies, mustard seeds, urad dal, and kadipatta. |
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| ⚫ | Each Indian state has its own version of this tasty snack. In the state of [[Maharashtra]] this dish |
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==See also== |
==See also== |
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Revision as of 08:39, 4 February 2023
 | This article needs additional citations for verification. (August 2020) |
 Poha | |
| Course | Snack |
|---|---|
| Place of origin | India |
| Region or state | Maharashtra, Madhya Pradesh, Uttar Pradesh, Telangana, Odisha, West Bengal, Karnataka, Gujarat and Rajasthan |
| Associated cuisine | India |
| Main ingredients | rice, chilies, onions, mustard seed, peanuts, cumin seeds, and curry leaves |
Poha/Pohe is an Indian breakfast and snack prepared in the cuisines of Indian states of Maharashtra, Odisha, West Bengal, Madhya Pradesh, Telangana, Karnataka, Kerala, TamilNadu, Gujarat, Goa and Rajasthan.[1]
Preparation
Each Indian state has its own version of this tasty snack. In the state of Maharashtra this dish is typically called as 'Kande pohe' meaning Pohe with onions. To prepare this dish pohe (flattened and processed rice) is first soaked and rinsed in water, then drained and cooked with onions, potatoes and roasted peanuts with a tadka of mustard seeds, hing, turmeric, cumin seeds, fresh green chilies, and kadipatta (or curry leaves). It is a popular snack that is also sold in local restaurants and food stalls. In home recipes people also add other vegetables such as peas and corn to it.
Other simple variations in the Southern states include cooking it in sour buttermilk with only a tadka of green chillies, mustard seeds, urad dal, and kadipatta.
See also
References
- ^ "Archived copy" (PDF). Archived from the original (PDF) on 1 July 2013. Retrieved 1 June 2012.
{{cite web}}: CS1 maint: archived copy as title (link)
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