White Pohe

Pohe are a very popular Maharashtrian breakfast or teatime snack. If you prefer to eat a light meal first thing in the morning, this super quick dish is just right for you.

You can always spice it up or down depending on your taste.

Makes 2-3 servings

Time: 10-15 minutes (Chopping the onions is probably the only time consuming part here!

White poha


300 gms Pohe (aka Avalakki or Beaten Rice)

1 large onion, chopped fine

1 medium chilli, split in half

6-8 Curry leaves (optional)

1 tablespoon Cumin seeds

2 tablespoons Oil

1 teaspoon Sugar

Salt to taste

Coriander leaves, chopped fine, for the garnish

Lime or Lemon, 1 wedge per serving


  1. Heat the oil in a large shallow pan. When the oil is hot, throw in the cumin seeds. When they splutter, add the chilli and the curry leaves.
  2. Add the onions and cook till light pink or brown on a medium flame.
  3. In the meanwhile, wash the pohe and leave them to drain in a sieve. (The trick is to ensure they are still damp but not dripping when they are added into the pan.)
  4. Once the onions are cooked, add in the pohe and mix well.
  5. Season with salt, add the sugar, chopped coriander and a squeeze of lime.
  6. Turn off the gas and serve hot.


  • If you prefer a spicier version, add 2 small chillies at stage 1.
  • If you prefer the regular yellow pohe (also known as Kaande Pohe), add 1 teaspoon turmeric and 1 teaspoon red chilli powder during stage 2.

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