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. a wonderful dish to make during the monsoon.

Ingredients serves 5

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

3/4 cup hot 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 sugar or to taste

3/4 cup peeled and finely chopped red onion

2-4 green chillies very finely chopped and rubbed with a pinch of salt

½ scraped white meat of coconut 

1 tbsp finely sliced coconut slices 


2-3 pieces of charcoal

Half a coconut shell

2-3 tbsp filtered coconut oil


1/2 cup roasted crushed peanuts

2-3 tbsp finely chopped coriander leaves

wedges of lime


Add hing to the boiling water. Then stir in all the powdered spices, salt & sugar. Once water reaches room temperature stir into 2 cups of nylon pohe in a large and deep 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. Place the coconut shell in the centre of the bowl. Place the coal inside it and soak in coconut oil. Light with a matchstick or gas lighter until the coal has caught fire and begins to smoulder. Cover with a lid that either has a small aperture or leave it a little ajar so the fire has enough oxygen to burn. Allow the smoke to fill the glass bowl and smoke the food for 15-18 minutes. Then open the lid and remove the shell and coal. Make sure to douse the coal with water or let it burn out in a safe place.

Garnish with peanuts, coconut, chopped coriander leaves and a generous squeeze of lime. Toss and serve with tea or coffee, or a beverage such as Shikanji.