Pohay
From Wikipedia, the free encyclopedia
| Pohay | |
|---|---|
| Snack | |
 | |
| Alternative name(s): | |
| Pohe | |
| Place of origin: | |
| India | |
| Region or state: | |
| Maharashtra | |
| Main ingredient(s): | |
| rice, chilies, onions, mustard seed and cumin seeds, curry leaves | |
| Recipes at Wikibooks: | |
 Pohay | |
| Media at Wikimedia Commons: | |
 Pohay |
Pohay or Pohe is an Indian dish prepared in Maharashtra. [1] Its origins are unknown. Maharashtrian 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 Vidharbha region of Maharashtra state. Pohay is made of flattened, processed 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
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