Dadpe Pohe

I am remembering 1960s. My grandfather was around 75 yrs old. He stated his proffession as a broker in the Bombay Stock Exchange somewhere in the 1930s. Now at this late age of 70 + he would deal in shares and go to the stock market on a daily basis by local train from Bandra to Churchgate and then walk it up.

He was a man of principles, a Gandhian by thought and so he traveled by 2nd class in those days.

He was kind at heart but was strict as far as punctuality and honesty went. His emotions he always displayed in his behavior and when he was in a bad mood our little pet dog Jacky would never venture before him.

He had a proper meal before he left for work right from salad, chutney two vegetables, an amti, chapati, rice and butter milk at 8 am sharp. My Grand mother who cooked for 7 members on a daily basis was also in her late sixtes and would get tired by the time she completed all her kitchen chores by 3pm and there at the wooden gate would be my Grandfather back from work. The Wooden gate would creek after it was pulled in different ways and this opening would determine my grandfather's moods which related to the highs and lows of the Share Market.

On such days when Aaji had no time for fancy snacks which she cooked on a regular basis 

Dadpe Pohe would be a great alternative.

This snack involves no cooking, minimum oil made with ingredients available at home and served in few minutes, light and healthy.

Ingredients:

• 2 medium onions finely chopped.
• 2 small tomatoes finely chopped (optional).
• 1 tsp grated ginger.
• 3 to 4 green chillies sliced.
• 1 fresh coconut grated.
• Pinch of sugar.
• 11/2 tsp salt.
• Juice of 3 limes.
• 500 gms thin pohe (beaten rice).
• 3 tbsp peanuts.

Seasoning:

• 2 tbsp vegetable oil.
• 1/2 tsp mustard seeds.
• Pinch of asafoetida or hing powder.
• 1/2 tsp haldi powder.
• 5 to 6 curry leaves.
• 2to 3 dry red chillies.

• Garnish  4 tbsp chopped coriander leaves and 4 tbsp grated fresh coconut.

 

Method:

• Put onions, tomatoes, ginger, green chillies, coconut, sugar, salt and lime juice in a big bowl.
• Gently mix all the ingredients with your fingers so as to extract a little juice.
• Stir in unwashed pohe and allow it to soak the juices For crunchy pohe soak for 3 to5 mins., for softer a little longer.

• For seasoning heat a Tadka pot.
• Add the oil when hot add mustard seeds let them pop.
• Add asafoetida, turmeric, curry leaves and broken red chillies.
• Pour seasoning over the pohe.
• Add peanuts, garnish with coriander and coconut and serve immediately.

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