Dadpe pohe, a light, tasty, healthy recipe popular as a breakfast and snack in Maharashtra. The star ingredient is the raw poha that is combined with vegetables and tempered with fragrant sandgi mirchi.
It is salty, slightly sweet, and wholesomely delicious. The raw poha in dadpe pohe gets softened because of the moisture that is released by the vegetables. You won’t be able to tell the poha is uncooked; it absorbs the flavours so well. I have used sandgi mirchi, which is a specialty from the Konkan region. It is the variety of chilies that have been stuffed with spices and dried in the sun. Extremely fragrant, these little beauties can give an incredible face-lift to a simple recipe.
Ingredients:
- Poha/Rice Flakes – 1 cup (70 gms)
- Tomato – ¼ cup, finely chopped
- Carrot – 1 small, grated or finely chopped
- Onion – 1 med, finely chopped
- Cucumber – 1 finely chopped
- Salt – to taste
- Sugar – 1 tsp
- Cumin (jeera) Powder – 1 tsp
- Lemon Juice – 1.5 tbsp or as needed
- Green Chilies – 4 or to taste, finely chopped
- Curry leaves – 2 sprigs, chopped
- Coconut Water – ½ cup
For Garnishing
- Roasted groundnuts – fistful
- Grated fresh coconut – 2 tsp
- Coriander leaves – finely chopped
Method:
- Combine cucumber, onion, tomato, and carrot in a bowl.
- Season with salt, sugar, cumin (jeera) powder, chopped curry leaves & green chillies. Mix well.
- Add poha & coconut water mix well. Cover the poha and let it rest for 10 minutes.
- Serve the poha onto a plate. Garnish with roasted groundnuts, fresh grated coconut & coriander leaves.
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