Learn How To Make Kande Pohe or Onion Avayal
This is a famous breakfast recipe that is made alteast once a week in every Maharashtrian household. Moreover, it can be had as an evening snack as well.
It is rich in nutrients and is a great food for good for growing kids and pregnant women.
I like batata pohe more than kande pohe. Whenever I used to make kande pohe in the past… (not since childhood, since I started cooking after marriage) I ended up making them dry and not very pleasing to eat. I tried various tricks but all in vain. Whenever I used to go to my mother’s place she used to advise me to wash the pohe properly before making them…blah…blah…blah..you get the point.
One day I went to my native place and my grandmother was making a large batch of pohe for 15 people. So I saw that she took 1.5 kg of pohe in a big colander and she washed them ‘just before’ getting them ready for tempering. So that was the missing link. When pohe are washed and left to rest for a long time…then they become dry once cooked.
So my tip is to wash them in the colander ‘just before’ you start making them. Thus they will contain enough moisture throughout the cooking process and you will get soft textured pohe.
Equipment and Utensils
Frying pan with lid
Flat stainless / wooden
120 grams (1 cup) Rice Flakes (Pohe)
70 grams (1 medium) Onion roughly chopped
1 teaspoon Salt
1 teaspoon Sugar
Juice of 1 Lemon
7-8 Curry Leaves
2 Green Chilies cut into 1 cm pieces
½ teaspoon Turmeric Powder
¼ teaspoon Asafetida Powder (Hing)
1 teaspoon Cumin Seeds
2 teaspoon Vegetable Oil
1 tablespoon Chopped Fresh Coriander
1 tablespoon Grated Coconut
Take rice flakes in a colander.
Wash them under running tap water for 30 seconds.
They will absorb water and the excess water will drain out.
Don’t keep it too long under running water as then the texture becomes mushy.
Keep the frying pan on medium high flame.
Add vegetable oil and let it heat.
Crackle cumin seeds, add asafetida and turmeric powder.
Add curry leaves and green chilies.
Stir fry for 1 minute.
Add onions and sauté for 2 minutes till they become translucent.
Now add soaked flakes, salt and sugar.
Mix well and check for seasoning.
Keep lid on and lower the flame.
After 2 minutes, switch off the flame.
Open the lid and add lemon juice.
Add grated coconut and finely chopped coriander while serving.
Serve with steaming hot tea.
Preparation Time: 7 minutes
Cooking Time: 12 minutes
Number of Servings: 2
Total Calories: 587.57 Kcal
Fat: 15.56 gm
Protein: 9.57 gm
Carbohydrates: 107.56 gm
Iron: 24.85 mg