Saturday, 31 October 2015


Pohe ( पोहे ) is also known as pressed rice, flaked rice or flattened rice . It is de-husked parboiled rice that is pressed into flat, dry flakes. Pohe is normally used to prepare snacks or light and easy fast food in a variety of Maharashtrian recipes.The thickness of these flakes varies. There are 2 varieties, the thin and the thick one. 
The two varieties of pohe; Thick (L) and Thin (R)

The thick variety is usually used in recipes where the pohe are soaked in water for about two minutes and then drained. It is more often than not, added to dishes with a flavourful liquid like Kol Pohe or Dudh Pohe. There is no liquid in Kande Pohe, but the thick variety is soaked in water and drained  before cooking which ensures it absorbs flavours of all the spices. The thin variety is used for the crunch it lends to the recipie after toasting. Its commonly used in recipes like Dadpe Pohe and Chiwda, which is a staple in our kitchen.
Pohe are light and easy to digest. They're very popular across India, Nepal and Bangladesh. Pohe is considered diabetic friendly as they slowly release sugar into the blood stream. They're rich in fibre, carbohydrates and iron, a mineral that keeps haemoglobin levels intact. Iron is especially essential, during growing stages of children, for expectant mothers and lactating women.

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