Rice flakes or Pohe, flavoured with onions and potatoes and, garnished with coconut, green peas and coriander was a popular breakfast dish in India when I grew up. Large quantities were made so that, some could be packed for later into lunch boxes. Savoury, spiced lentil noodles (Shev/ Bhuja mix), roasted spiced nuts and lemon wedges were served alongside to add even more nutrition and flavour.
- Flattened Thick Rice Flakes – 2 cups
- Boiled Potatoes, diced – 1/2 cup 1 tbsp oil
- Green Peas, cooked – 1//2 cup
- Onion, chopped – 1/2 cup
- Black Mustard Seeds – 1/2 teaspoon
- Curry leaves – 8 to 10
- Green Chillies, minced finely – 1 to 2
- Asafoetida – 1/4 teaspoon
- Turmeric Powder – 1/2 teaspoon
- Oil – 1 tablespoon
- Salt, to taste
- Coriander, finely chopped – 2 tablespoons
- Desiccated Coconut – 4 tablespoons
- Bhuja/ Shev Mix to sprinkle on top
- Limes/ Lemons, sliced into wedges to squeeze over the mix.
- Wash and soak the rice flakes in water for 10 minutes, drain the excess water and set aside.
- Heat oil in a ddeep thick bottomed pan or wok and add the mustard seeds.
- After the mustard seeds crackle, add curry leaves, green chillies, asafoetida, turmeric and onions. Cook until the onions turn translucent.
- Add the boiled potatoes and peas and cook until golden.
- Mix in the rice flakes and season with salt on a slow flame for a few minutes.
- Sprinkle coriander and coconut on the top and take off the heat.
- Garnish with crisp lentil noodles and lemon wedges.