Pohay
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| Origin | |
|---|---|
| Alternative name(s) | Pohe (Indore) |
| Place of origin | India |
| Region or state | Maharashtra, telangana [RBJAN20[Madhya Pradesh]], Karnataka and Gujarat |
| Details | |
| Course served | Snack |
| Main ingredient(s) | rice, chilies, onions, mustard seed and cumin seeds, curry leaves |
Pohay or Pohe is an Indian dish prepared in the Indian states of Maharashtra, Madhya Pradesh, 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]
Chappan (56) Dukaney (Shops) is the best place to have Pohay in Indore.
References
http://foodandtravel.com/travel/gourmet-traveller/chaat-show
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