Pohay

Pohay
Alternative names	Pohe (Indore)
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. {{cite web}}: Unknown parameter |deadurl= ignored (|url-status= 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

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[1] "Archived copy" (PDF). Archived from the original (PDF) on 2013-07-01. Retrieved 2012-06-01. {{cite web}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help)CS1 maint: archived copy as title (link)

[2] Tari Pohay is a famous variety in Nagpur, Maharashtra. Recipe for Pohay

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