Kurkuri Pohe Recipe - This snack can be made in a jiffy and is especially handy when there are unexpected guests.

This recipe is from the book Konkan Cookbook.

Main Ingredients : Nylon poha(नायलॉन पोहा), Ghee(घी)

Cuisine : Maharashtrian

Course : Starter

Kurkuri Pohe

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Starter recipes like Reshmi Murgh Tikka, Babycorn Satay, Chilli Cheese Baked Potatoes, Crackling Bhindi. Or try out these recipes from Maharashtrian Cuisine like Ghati Palak, Sago Chakli, Mirchi Roll, Masoori Chi Godi Shaak.

Kurkuri Pohe Recipe - How to make Kurkuri Pohe

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Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy

Ingredients

  • Nylon poha 4 cups

  • Ghee 2 teaspoon

  • Coconut scraped 1 cup

  • Green chilli finely chopped 3

  • Cumin seeds coarsely powdered 1/2 teaspoon

  • Coriander seeds coarsely powdered 1 teaspoon

  • Sugar 1 tablespoon

  • Salt to taste

Method

Step 1

Heat ghee in a kadai and gently roast the nylon poha over low heat till they turn crisp. Mix together coconut, green chillies, coarsely powdered cumin and coriander seeds and sugar and salt well.

Step 2

Heat ghee in a kadai and gently roast the nylon poha over low heat till they turn crisp.

Step 3

Mix together coconut, green chillies, coarsely powdered cumin and coriander seeds and sugar and salt well.

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