Kande Pohe

In Gujarat, we are accustomed to serving Pohe Bataka, which is a mix of seasoned pohe (beaten rice flakes) and potatoes. Up here in North India and in other parts of India, they serve Kande Pohe, which is Pohe with Onions, no potatoes. We tried it out this morning for breakfast, and were quite pleased with the results. The blend of all the different flavors tasted mighty delicious that you do not even miss the potatoes.

2 onions, chopped
1 cup thick pohe (beaten rice flakes)
2" piece ginger, grated
4 cloves garlic, crushed
2 green chilies, minced
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp sesame seeds
5 broken cashew bits
Pinch of asafoetoda powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 small lemon, juiced
1/4 tsp sugar (optional)
Salt to taste
Shredded coconut for garnish
Chopped cilantro for garnish

1. As you are preparing the ginger, garlic and onions, run the pohe in colander under running water for just a few minutes. [I find this easier than soaking the pohe. For some reason when I soak the pohe, they get all mushy. I probably soaked the pohe for too long. Running the pohe under water and then letting the water drain while I prepared the rest of the meal works better for me.]
2. Heat oil in pan. Add the mustard seeds, cumin seeds, and fennel seeds and let them sizzle and splutter. [You can also add curry leaves and dry red chili bits here.]
3. Next add the asafoetida powder, minced green chilies, grated ginger, crushed garlic and chopped onions. Sautee onions on medium-low heat for few minutes.
4. Next add the cashew bits, sesame seeds, turmeric powder, coriander powder, and salt and mix well.
5. When onions start turning golden brown, it is time to add the pohe. Mix the pohe well. Add in the shredded coconut and sugar and let pohe cook for just a few minutes on low heat.
6. Garnish with lemon juice and chopped cilantro before removing from heat.

Serve hot at teatime for breakfast or as an afternoon snack. You can also package this for lunch in your tiffins! =)