Friday, December 6, 2013

Tamatar Kanda Pohe | Tangy Tomato Pohe


Back in the day when we were still in school, Mum made yummy tiffin every day. I still marvel at the thought that she would prepare such a variety of tiffin for us early mornings, before we all rushed to catch the school bus. One of my favourite packed lunches was pohe. And while regular pohe (North Indian style) with onions, potatoes, and cilantro was a regular on weekends, Mum would make delicious Tomato Pohe or Peas Pohe for tiffin.

This weekend I was just craving this tangy treat. I decided to make it use a batch of delicious vine ripened tomatoes that I had in the refrigerator. It turned out so tasty that I have decided it must become a part of my regular breakfast menu!! Thanks Mum for the inspiration:)


Ingredients:
2 cups pohe (beaten rice flakes, thick)
3 medium tomatoes, chopped fine
1 large onion, chopped fine
1/2 green pepper (capsicum), chopped fine
5 cloves garlic, chopped fine
1/4 cup cilantro leaves, chopped fine
1/2 tsp zeera (cumin seeds)
1/2 tsp rai (mustard seeds)
1/4 tsp methi (fenugreek seeds)
1/2 tsp haldi (turmeric powder)
Salt to taste
1/4 tsp hing (asafoetida)
2 tbsp oil

Method:
  1. Place the pohe in a strainer. Sprinkle liberally with water ensuring that all the beaten rice flakes are damp. Then set aside.
  2. Pour the oil in a large wok. Heat, then add the asafoetida and the mustard seeds. 
  3. When the latter begin to pop, add the cumin seeds. Reduce the heat and add the fenugreek seeds and turmeric.
  4. Next add the chopped onions, garlic, and green peppers. Stir and fry on a gentle heat until the onions are transparent.
  5. Now add the tomatoes and salt to taste and cook until the tomatoes release their juices.
  6. Very gently stir in the pohe (beaten rice). Cover the pan and cook for 4 minutes.
  7. Remove the cover, stir the mix gently and cook the whole without a cover for about 5 minutes or until the pohe has absorbed the juices and seasonings.
  8. Remove from heat and allow to sit for about 2-3 minutes. Sprinkle with chopped cilantro.
  9. Enjoy hot with farsan and yogurt.
Good to Know
  • Pohe is always a bit tricky to make - it needs just enough water to puff up and cooks very quickly.
  • When performing Step 1, make sure that all flakes get just damp, not soaked.
  • Always perform this step in a strainer. This ensures that any excess water will drip away.
Vegan Recipe

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5 comments:

  1. This is the first time I've seen a recipe for tomato pohe. It seems to be a really different recipe with the capsicum and tomato. I'm sure if I make it it will turn into a lump!

    ReplyDelete
    Replies
    1. I understand completely. I have been on the other side of a lumpy pohe many a time myself. This is why I always put the beaten rice flakes into a strainer, then sprinkle just enough water on them so that they get damp. This ensures that they puff up and cook, not get soggy and turn into a giant lump!!

      Delete
  2. I mean, my poha has turned into lumps many a time, and this one has added moisture from the tomatoes.

    ReplyDelete
    Replies
    1. If you are still worried about too much moisture from the tomatoes, cook them down so that the juices thicken before you add the pohe. You can't beat the taste of Tamato Pohe:)

      Delete
  3. I am an expert at making Poha and Poha reminds me of school days every single time I eat it.
    If tomatoes give a problem, you could replace them with corn , green peas and pretty much anything.
    Poha is like Maggi, each one can have a unique recipe

    ReplyDelete

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Aparna @ Annarasa

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