Pohay
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Alternative names | Pohe (Indore) |
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Course | Snack |
Place of origin | India |
Region or state | Madhya Pradesh, Telengana, Karnataka and Gujarat |
Main ingredients | rice, chilies, onions, mustard seed and cumin seeds, curry leaves |
Pohay or Pohe is an Indian dish prepared in the Indian states of Maharashtra, Madhya Pradesh, Telengana, Karnataka and Gujarat.[1] 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.[2]
References
- ^ "Archived copy" (PDF). Archived from the original (PDF) on 2013-07-01. Retrieved 2012-06-01.
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suggested) (help)CS1 maint: archived copy as title (link) - ^ Tari Pohay is a famous variety in Nagpur, Maharashtra. Recipe for Pohay
http://foodandtravel.com/travel/gourmet-traveller/chaat-show