Pohe — spiced flattened rice
Flattened rice with onion, turmeric and mustard seeds.
Active time20 min
Cooking10 min
Total20 min
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Ingredients
- 2 sprigs of fresh coriander
- 1 onion
- ¼ tsp ground turmeric
- 1 tsp mustard seeds
- 2 tbsp sunflower oil
- 1 pinch of salt — optional
- 1 pinch of asafoetida
- 2 green chillies
- 200 g thick pohe (dry)
Preparation
Peel and finely chop the onion. Wash the chillies and coriander, deseed the chillies if desired, then chop them. Briefly moisten the pohe under a trickle of cold water, drain off the excess water and set aside without soaking.
Use for the recipe: half an onion (prepare 1 onion).
2 sprigs of fresh corianderhalf an onion2 green chillies200 g thick pohe (dry)- bowl
- colander
- knife
Heat the oil over a medium heat in a frying pan. Add the mustard seeds and let them crackle for a few seconds.
1 tsp mustard seeds2 tbsp sunflower oil- frying pan
- hob
Add the turmeric and asafoetida, then fry for a few seconds without burning the turmeric. Add the chillies and fry for a few seconds.
¼ tsp ground turmeric1 pinch of asafoetida- frying pan
- hob
- spoon
Add the onion, cover and cook for 3 to 4 minutes over a low heat to soften it without browning.
- frying pan
- lid
- hob
Gently separate the pohe flakes by hand, then add them to the frying pan. Add the pinch of salt if desired. Stir to distribute the colour of the turmeric evenly. Cover and cook for 5 minutes over a low heat without lifting the lid. Then stir and cook for another 1 minute uncovered.
1 pinch of salt — optional- frying pan
- lid
- hob
- spoon
Chop the washed coriander leaves and use them to garnish the pohe just before serving.
- knife
- chopping board
- bowls
Allergens
- Gluten
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Routine photos quotidienne autorisée par Roch : vingt nouvelles recettes et vingt versions corrigées publiées sans photo le 20 octobre 2026. Anciennes images conservées dans leur historique. Revue technique et visuelle, compositions variées, textes et modèles conservés ; aucun essai en cuisine revendiqué.
Estimated times.