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|Alternative names||Pohe (Indore)|
|Place of origin||India|
|Region or state||Madhya Pradesh, Maharashtra, Telengana, Karnataka and Gujarat|
|Main ingredients||rice, chilies, onions, mustard seed and cumin seeds, curry leaves|
|Cookbook: Pohay Media: Pohay|
Pohay or Pohe is an Indian dish prepared in the Indian states of Maharashtra, Madhya Pradesh, Telengana, Karnataka and Gujarat. Indori pohay tends to be spicy. Pohe Originated from Maharashta (Called Kanda Poha). It is also often served with an extremely spicy curry, locally called 'usal'. Pohay with tarri is a relished dish in the Maharashtra state. Pohay is made of processed flattened rice, roasted with chilies, onions, mustard and cumin seeds and curry leaves (called Kadi-patta). It is a high carbohydrate, low fat, quick meal that can be made in minutes. Pohay is easily available in most tea shops (amrutul-lyas) and other restaurants.
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