Manisha Kachhwaha’s Bambaiya Pohe: 15 min rescue for Moms
- JWB Post
- January 29, 2015
When we are hungry, we waste no time. Last week we knocked the doors of Mrs. Manisha Kachhwaha who has grown up in Mumbai before marrying her beloved in Jaipur. One of her nephews (our teammate) suggested us that she knows how to cook the famous Bambaiya Pohe, and we took the opportunity in hands!
Manisha – Unlike Rajasthani pohe, this one needs lots of onion and absolutely no tomato. All you need is:
Other ingredients: 3 tspn oil, 4 chopped onion, 1 tspn mustard seeds, 2 green chili, chopped coriander, salt to taste, 1 tspn red chili powder, ¼ tspn turmeric powder, kadi patta, and some drops of lemon juice and peanuts.
Let us begin with heating the oil. Once done, fry the peanuts and put them out. Then reuse the oil and add mustard seeds to it. Like regular Indian recipe, add the chopped onions till they turn golden. Add the kadi patta and fried peanuts soon after in order to retain their original taste.
Sumit is an ideal husband who is not only good at handling their two small daughters (5 & 2) but also lending a hand to Manisha in the kitchen.
JWB – Wow, that was fast.
JWB – So how Rajasthani poha snack is different from this one?
Manisha – First, we use no tomato in it. Second, it has lots of chili – green as well as red. Third, you can further add chopped onion to garnish unlike Rajasthani Poha that has namkeens over it. They taste amazing with hot tea, enjoy yours!