Pohay or Pohe is an Indian dish prepared in the Indian states of Maharashtra, Madhya Pradesh, Telengana, Karnataka and Gujarat. Indori pohay tends to be spicy. Pohe Originated from Maharashtra (Called Kanda Poha, onions are added on it before serving the poha).
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. In some parts of India sugar is also added in pohay.
Pohay is easily available in most tea shops (amrutul-lyas) and other restaurants.
Pohay is a good option for breakfast or tea time/evening snacks. It goes very well with hot Indian tea (chai). Before serving the pohay you may garnish it with onions or sev (a kind of namkeen mixture). Also can add lemon juice in it.
When I was in Pune, India, Pohay was served as breakfast in our hostel at least once or twice a week. I like to have poha with lemon juice and with hot chai (Indian tea).
I got the recipe of pohay from my roommate in Pune, she was from Maharashtra and she taught me how to make it. Since then at least a week we make pohay either in breakfast or have it as our evening time snacks.
To make poha, poha (flattened rice) the main ingredient is available in many versions, mota (thick) poha, medium poha or thin poha, I normally prefer medium poha to make this recipe.
Garnish: chopped coriander, poha sev