Pohe is flattened or parched rice and is available in several forms. As this pohe is not cooked over a flame you need the fine version often called Nylon Poha. Gode Masala or a good Kala Masala can also be used instead of the spices below.


2 cups of thin, white parched or flattened rice also called Nylon Pohe 

3/4 cup warm water

1.5 teaspoons of freshly roasted and ground dhania powder 

1 tsp freshly roasted and ground jeera or cumin powder, 

½ -1 tsp red chilly powder or cayenne pepper

1/8 tsp haldi powder or turmeric

a tiny pinch of hinga or asafoetida powder

½ tsp salt or to taste 

1 tsp of jaggery or to taste

3/4 cup peeled and finely chopped red onion

1 green chillie very finely chopped and rubbed with a pinch of salt

½ scraped white meat of coconut 

1 tsp finely sliced coconut slices 


1 red hot burning piece of coal or coconut shell, 

2 tsp coconut oil


2 tbsp roasted crushed peanuts

1 tbsp finely chopped coriander leaves

wedge of lime


Mix all the powdered spices, salt & sugar with 3/4 cup of warm water. Once water reaches room temperature stir into 2 cups of nylon pohe in a heat proof bowl. Mix well with two spoons or your hands.

Mix in the onion, green chilli, scraped coconut & coconut slices. Add more salt & sugar if required. Light a piece of coal and using tongs place it on a piece of foil or a grate. Make a well in the centre of the pohe and set the red hot coal inside the well. Spoon the coconut oil over it & quickly cover the smoke with a lid and let the coal burn 5-6 minutes. The lead should have a small release valve. You can place the coal inside a piece of coconut shell if you are concerned with charcoal having direct contact with your food. Open the lid and remove the coal.

You can garnish this with roasted peanuts and finely chopped coriander leaves and a squeeze of lime. Toss again and serve immediately with tea or coffee, or a beverage such as Shikanji.