Pohay
 | |
| Alternative names | Pohe (Indore) |
|---|---|
| Course | Snack |
| Place of origin | India |
| Region or state | Maharashtra, Madhya Pradesh, 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.[1] Indori pohay tends to be spicy. It is also often served with an extremely spicy curry, locally called 'usal'. Pohay with tarri is a relished dish in the Madhya Pradesh 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
http://foodandtravel.com/travel/gourmet-traveller/chaat-show
This article is issued from Wikipedia - version of the 8/25/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.