1 October 2012


Rice flakes are used for quick breakfast in every household in India. Every region has a different cuisine and Pohe is the Maharashtrian specialty. I’m not a great cook and I keep hunting simple breakfast recipes and every time I land up preparing Pohe. It’s very easy to prepare and is time saving.


2 cups thick Beaten rice/Avalakki/Pohe
1 medium sized onion - Chopped
2 finely chopped Green chilies
10-12 curry leaves
2 tbsp Peanuts (Optional)
1 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp Turmeric powder
1/2 cup finely chopped Coriander Leaves
1 Lemon
Salt to taste

  1. Wash and soak the rice flakes in water. Drain all the water, splash some salt over it and keep it aside for 15-20 minutes. Make sure to select the thick rice flakes. Do not use the thin/paper soft rice flakes as it’ll dissolve while you wash the rice flakes.  
  2. Heat oil in a kadai, add peanuts and fry them until brown. Remove the peanuts and keep aside.
  3. In the same oil, add the mustard seeds. 
  4. Wait until the seeds sputter, then add curry leaves, Cumin seeds, Green chilies and Turmeric powder. 
  5. Add finely chopped Onion and sauté for some time.
  6. Now, add soaked rice flakes and stir gently. 
  7. Add salt for taste.
  8. Garnish the cooked Pohe with finely chopped Coriander leaves, fried Peanuts, and Lemon.


  1. My all time favorite nasta...However only few ppl make it good...Love it, for the ingredients remains almost same but the taste changes in almost every household :)

    Try it with some bhujiya and ketchup and yes aam ka khatta achaar!

    1. Thanks for visiting my blog, Ekta.
      I agree, the taste varies in every household and region.

      Never tried with bhujiya or ketchup but will try next time soon. :)

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