I know if you have come here to read the recipe, you must be wondering as to what kind of Pohe this is. The name itself is so unique that I too was amazed as I read it few months back. My friend on Facebook, Aparna Kamat had posted this recipe and as part of a theme, I had tried it. Even though I was hesitant as to how it must taste with cabbage (also called Kobi in Goan side), I was surprised that it tasted so delicious and I never missed onions in my Pohe.
Thus Kobi Pohe found it’s place in my kitchen and I started making this whenever I had fresh Cabbage or when I felt like making Pohe on Pooja days and I needed to skip onions in my dish. Cabbage substitutes onion really well and you can never tell the difference. Aparna says this Pohe is made in our temples in Goa and I must say, what a great idea!
Though our breakfast is mainly Dosa and Idli varieties, some days the dosa batter is not sufficient for everyone and that’s when I make seasoned dishes like this Kobi Pohe for breakfast and relish it.
Hope you all try and love it too. Happy and healthy cooking! ❤️
Thank you so much Aparna for your wonderful recipe. It’s a keeper for sure. ❤️
3 Cups Thick Poha/ Flattened rice/ Beaten rice
1 Cup Finely chopped/ Shredded Cabbage
2 medium sized Potatoes
3 to 4 Green chillies
1 inch Ginger piece, finely chopped
1 to 2 Tbsp Coconut Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
2 Tbsp Peanuts
A sprig of Curry leaves
1/2 tsp Turmeric powder
Salt to taste
1 Tbsp Lemon juice, for garnish
1/4 Cup finely chopped Coriander leaves, for garnish
2 Tbsp freshly grated coconut
Step by step recipe:
1. Keep finely chopped Cabbage, peeled and chopped potatoes, finely chopped ginger, green chillies and curry leaves ready.
2. Take the thick Poha in a large bowl and wash it well removing impurities if any. Drain and keep aside.
Note: Be careful while washing Poha as some Poha requires only be sprinkled with water and it turns soft. My variety of thick Poha needs to be washed well and drained completely to get the desired texture.
3. I add salt to this softened Poha. Mix well and keep. This ensures that salt gets mixed evenly in the poha.
4. Now heat oil in a large pan. Add mustard seeds and cumin seeds. When mustard seeds splutter, add curry leaves, ginger, green chillies and peanuts. Roast till peanuts turn slightly brown in colour.
5. Now add potatoes, cabbage and turmeric powder. Keep frying for couple of minutes. Now cover and keep on medium flame. Cook till potatoes turn soft.
Note: Only if needed, you can sprinkle little water for potatoes to cook. I don’t add water at all.
6. Now add the softened Poha and mix well. Cover and keep for 2 mins on low flame.
7. Remove from flame. Drizzle lemon juice and garnish with finely chopped Coriander leaves and freshly grated coconut. Done! Enjoy Kobi Pohe with a hot cup of tea. ❤️
* For a regular version of Poha which is called Kanda Poha in Maharashtra and we Konkanis call Batat Phovu, substitute Cabbage with finely chopped Onions. Rest procedure is the same.
* You can use white or brown Poha but make sure it is Thick Poha and not Thin Poha.
* If you are unsure of whether your family will like this or not, just use 1/2 Cup Cabbage first. Trust me, you just can’t say the difference between this and Kanda Poha. Just be sure to finely chop the Cabbage such that it mixes well with other ingredients.
* I also like to drizzle a spoon of ghee at the end as garnish while making any kind of Poha. It not only ensures that the poha is not dry but gives a wonderful flavour to the poha too. It is completely optional but just sharing the way I do.
* All Breakfast Recipes: Breakfast Recipes Collection
* All recipes with Poha: Poha recipes Collection
* All recipes with Cabbage : Cabbage Recipes
* My favorite recipe with Cabbage : Cabbage Kosambari
* My favorite recipe with Poha : Instant Poha Idli