An easy recipe for Goa's most popular and nutritious bread - Poee. The full recipe here: veenapatwardhan.com/pat-a-cake/2022/11/04/deliciousgoanpoeeeasyrecipe/
Wow! Veena.You're such a perfectionist!...love the way you explain every teeny weeny bit of recipes.Thank you for this lovely one.Stay blessed & generous as always.
Hi Ma'am, thank you so much for sharing this! We tried this with both the Oven and Tava, and got super results : ) we are delighted.. thanks esp for the details: (differences in yeast, how to figure out if the dough has enough water,) this gave the much needed confidence
I like this simple recipe . I still have to try .I don't Know from where to get wheat bran .I have to find out as I love poii any time any day and goan food too . I am Punjabi married to goan . I am blessed .
Hi Sheena! Thanks a lot for your appreciation. If you make chapatis at home from wheat flour ground in a local chakki, here's what you could do. Each time you sift the flour for making chapatis, you'll find the wheat bran on the sieve. Collect this in an airtight container and keep this in the fridge. In just around 8 - 10 days, you'll have enough wheat bran for this recipe. Otherwise, you could buy it on Amazon. All the best!
Hi. Thank you for sharing the recipie of this amazing bread. I love poee and miss eating it as it is not available where I live. Please can you tell me where one can source the bran?
Superb Video your patience M'am is infective, so full of Grace. I want to try this, any possibility to avoid Maida and use Barley flour instead. Cheers😊
Thanks, Latha, for your kind appreciation. But I'm sorry, this recipe cannot be modified in any way. However, you could try decreasing the maida slightly by 1/4 cup and increasing the whole wheat flour by 1/4 cup.
Thank you mam .I will try .Can I freeze or refrigerate as I'm alone.can only have 1 at a time. Love Goa and been there 3 times. Love from South Africa.
You're so welcome, Sushila. I suggest you bake all the breads at one time. Then store the extra ones in the refrigerator. When you want to have them, heat the bread for a few SECONDS in the microwave oven, NOT MORE. Or else heat them up carefully on a pan on a very low flame. Hope this helps. My love to you, all the way to South Africa! Take care.
@@vikimittal2150 , maybe it got baked for a longer time, or at a higher temperature. If it sticks slightly, that's alright. Otherwise, next time, lightly grease the parchment paper.
Hi Maria! You could order bran online through amazon. Wheat bran can also be added to soups or used for coating fish before frying it. Also, if you get wheat flour by grinding it in the flour mill, then every time you sift the flour, you could collect a little wheat bran from what's left on the sieve.
You're most welcome, Sneha. Have both the rods on. But you may or may not use the fan. With the fan on the baking time will be a little shorter. Say, between 5 and 6 minutes.
Yes, Tanaya, you can keep the proofed dough in the fridge for a few days. But cover the bowl in which you keep the dough well with plastic wrap, or else, put the dough in an airtight container and then refrigerate it.
Stella, you could try making the poees on the tawa like I've shown in the video or by placing a stand inside a kadai , covering this, and then heating it on the gas (like how we bake cakes without an oven).
Lavina, I don't think there could be a perfect substitute for wheat bran. But you could use coarsely ground oats or corn meal (makai ka atta - not cornstarch or cornflour).
You can buy it through amazon or if you use wheat flour at home that is ground in the flour mill (not readymade atta), you could sift the flour and collect the bran.
Sofia, it's available on amazon. Also, if you use wheat flour ground in a chakki for making chapatis, you could sift the flour daily and separate the bran. After around 15 - 20 days, you would have enough bran for this recipe.
Merilyn, it's available on amazon. Also, if you use atta at home that's ground in a chakki for making chapatis, you could sift the flour daily and separate the bran. In around 10-15 days, you could collect enough for this recipe.
Diana, wheat bran is available on amazon. But if you use wheat flour for chapatis ground in a mill (not ready-made wheat flour) you could also collect wheat bran at home each time you sift the flour before making chapatis. Also, as a substitute for wheat bran, you could use coarsely ground oats.
It's available online, Larry. But as a substitute, you could use coarsely ground oats. Also, if you use wheat flour ground in a mill for making chapatis (not readymade wheat flour), you could also collect bran at home every time you sift the flour.
Oh... sorry to hear that. But Mahima, don't be disheartened. There are many recipes like this (including our daily chapatis) that you may not get right the very first time. You'll have to pin point where you didn't follow the recipe exactly or the steps you didn't get right. Just like with chapatis, if the poees don't puff up, they'll be hard. You have to get the kneading of the dough right and also the pressure you apply on the dough discs while rolling them out should be just right. Roll them out with light but even pressure. Another reason why poees could become hard could be that your yeast didn't work properly. Do try one more time after watching my video very carefully at every stage of the process.
An easy recipe for Goa's most popular and nutritious bread - Poee. The full recipe here: veenapatwardhan.com/pat-a-cake/2022/11/04/deliciousgoanpoeeeasyrecipe/
Very well explained Veena. Will definitely try it out. Love poees
Thank you so much, Steph, for your appreciation and for deciding to try out my recipe.
Thank you soo much Veena Ma'am for elaborating Goan poiee making receipe beautifully.
You're most welcome, Mayur. And thank you so much for your appreciation.
Hi aunty. Love the recipe and the warmth you exude. Thank you for sharing this with us
Thanks a lot, Aaron, for your appreciation.
I'm enjoying your background music. I just love dis song
Thank you for the appreciation.
I made this today and it turned out great 👍🏻. Thanks for sharing the recipe
You're so welcome, Valerie. And thanks for the appreciation.
it's amazing, I am also goan so I like to eat pollee
Thank you so much, Maithilli, for your appreciation.
Thks ma'am, like da way u so patiently & slowly explaining your simple recipe
You're most welcome. And thanks a lot for your appreciation.
Iam watching again as many times I love your Receipes God bless you👍❤️
Thank you so much, Eshaan, for your kind support and appreciation. God bless you and your family too.
It's been many years that I haven't eaten this tasty bread. Now you have given me the opportunity to make it myself. Thanks a lot!
You're most welcome, Lourdes. Glad you've found my video useful.
Love all ur recipes
Thank you, Michelle, for your appreciation.
Wow! Veena.You're such a perfectionist!...love the way you explain every teeny weeny bit of recipes.Thank you for this lovely one.Stay blessed & generous as always.
You're very welcome, Shirley. Many thanks for the kind appreciation, and God bless!
Hi Ma'am, thank you so much for sharing this! We tried this with both the Oven and Tava, and got super results : ) we are delighted.. thanks esp for the details: (differences in yeast, how to figure out if the dough has enough water,) this gave the much needed confidence
You're most welcome, Priya. I'm so glad you tried out my recipe and it turned out great. And many thanks for your appreciation.
Thank you for teaching how to make poee.I will try to make and let you know.
My pleasure, Connie. Thanks for wanting to check out my recipe.
I like this simple recipe . I still have to try .I don't
Know from where to get wheat bran .I have to find out as I love poii any time any day and goan food too . I am Punjabi married to goan . I am blessed .
Hi Sheena! Thanks a lot for your appreciation. If you make chapatis at home from wheat flour ground in a local chakki, here's what you could do. Each time you sift the flour for making chapatis, you'll find the wheat bran on the sieve. Collect this in an airtight container and keep this in the fridge. In just around 8 - 10 days, you'll have enough wheat bran for this recipe. Otherwise, you could buy it on Amazon. All the best!
Love your recepes. Made with a lot of love and well explained.
Thank you so much, Patsy, for your kind appreciation.
I m loving it
@@preetibadve5366 Thanks Preeti for your appreciation.
Wow, my favorite. I hv it everyday when I'm in Goa. Will definitely try it out. Thanks for sharing.
You're so welcome, Annie. And many thanks for your appreciation.
Super cook like your explanation and tips. Thank you
You're most welcome, Dotty. And many thanks for your appreciation.
Wow,I love poee. Last month my son in law was in Goa,I told him to get poee 😅 to Pune😊😅
Thanks for getting in touch, Cheryl, and so glad you liked my video.
Thank you Veena for another amazing recipe and showing us how to make it. I used to love eating this for breakfast in Goa.
My pleasure, Maria. And thanks a lot for your appreciation.
I love Goa. Been there two times.
I will try your bread. Lots of love from South Africa.
Thank you, Sushila, for wanting to try out my recipe. Sending lots of love to you too, and God bless!
Hi. Thank you for sharing the recipie of this amazing bread. I love poee and miss eating it as it is not available where I live. Please can you tell me where one can source the bran?
@@ilhallyle You're most welcome, Sonia. Wheat bran is available on Amazon.
Superb Video your patience M'am is infective, so full of Grace. I want to try this, any possibility to avoid Maida and use Barley flour instead.
Cheers😊
Thanks, Latha, for your kind appreciation. But I'm sorry, this recipe cannot be modified in any way. However, you could try decreasing the maida slightly by 1/4 cup and increasing the whole wheat flour by 1/4 cup.
Wow maam i will definitely try it. Thank you for your receipe
You're welcome, Hilda. Please do try my recipe but follow all the tips.
Good afternoon Veena
I'm learning very interesting rescipe. That's great
Good afternoon, Jocyleen. Thanks a lot for your appreciation.
Thank you it looks so trmpteng.
My pleasure, Khadijah, and thank you for the appreciation.
Bethune 🤤 l love your Receipe
Tank you so much, Eshaan.
Thankyou so much for sharing this recipe. Very motivated to try it.
My pleasure, Ramona and Alwyn.
Thank you Veena you made my day
My pleasure, Irene.
Thank you Veena mam this is an amazing recipe.
You're so welcome, Khadijah. And thanks for your appreciation.
Awesome.yummy
Thank you for your appreciation, Sarah.
Wow maam thank you for your receipe
My pleasure, Hilda. And thanks for the appreciation.
Unique recipe. This looks delicious .
Thank you so much for your appreciation.
Wow lovely.
Thanks for your appreciation, Jessica.
Your special amazing recipe from where are you from do u have a bakery
Hi Alina! Thanks for your appreciation. I'm from Goa but born in Mumbai (was Bombay then) and still live there.
Wow, It looks so much tasty and delicious 👍💐❤️
Thanks a lot for the love and appreciation.
Wow lovely mam,I will surely try
Do try it, Ladin. And thank you very much for your appreciation.
Superb
Thanks, Winnie, for your appreciation.
Veena it is amazing fluffy Goan poee
Thanks a lot, Dulcina, for your appreciation.
Thank you mam .I will try .Can I freeze or refrigerate as I'm alone.can only have 1 at a time.
Love Goa and been there 3 times.
Love from South Africa.
You're so welcome, Sushila. I suggest you bake all the breads at one time. Then store the extra ones in the refrigerator. When you want to have them, heat the bread for a few SECONDS in the microwave oven, NOT MORE. Or else heat them up carefully on a pan on a very low flame. Hope this helps. My love to you, all the way to South Africa! Take care.
Thank you for the reply and help. Take care and God bless you
@@sushilashukla1289 , my pleasure to be of help. And God bless you too.
Thank you Veena! Will definitely try to make poee. My favourite!
You're so welcome, Lali. Do try out my recipe and don't forget to follow all the tips.
@@PataCake Veena you are so very kind to share your tips. As a librarian I know how important it is to share information! Thank you once again!
@@lalidsouza3549 , my pleasure. And God bless!
I will surely try .Thank you dear you are superb
@@gaillopez130 , you're most welcome. And thank you for your kind appreciation.
Hello Mrs Veena . Thank you for the lovely recipe. Just 1 clarification, after baking the poi was sticking to the baking paper. Any solutions pls ?
@@vikimittal2150 , maybe it got baked for a longer time, or at a higher temperature. If it sticks slightly, that's alright. Otherwise, next time, lightly grease the parchment paper.
@@PataCake thank you so much 💓
Delicious!
Thanks for your appreciation.
Well presented
Thank you, Stella, for your appreciation.
Will definitely try
Do make these, Stella. Follow all my tips and your poees will turn out just great.
@@PataCake Yes.
@@stellasamuel5338 , all the best and God bless!
Hi Veena ..cld u pl share with me the place where i cld get the wheat bran
Hi Maria! You could order bran online through amazon. Wheat bran can also be added to soups or used for coating fish before frying it. Also, if you get wheat flour by grinding it in the flour mill, then every time you sift the flour, you could collect a little wheat bran from what's left on the sieve.
Nice👌👌
Thanks, Esperance, for the appreciation.
Hello Veena, will be able to share or make a video on how to make authentic 'Katre Pao' and 'Kakana' ?
Hi Vijay, I don't yet have a good recipe for these. But will add this to my list of requested videos. And once I have a recipe, I'll surely post it.
Thank you for the recipe.
Should v use both rods on with fan or without fan while baking as my OTG has both modes of baking. plz guide
You're most welcome, Sneha. Have both the rods on. But you may or may not use the fan. With the fan on the baking time will be a little shorter. Say, between 5 and 6 minutes.
Thanks ☺️
@@snehaverlekar9716 , you're most welcome.
So Wonderful 👌👌😋
Thanks a lot, Kiran, for your appreciation.
Thank you Veena..
You're so welcome, Isabela.
Maam Can this dough after proofing, be stored for a day or two in the fridge and used when needed, how to go about with the extra dough
Yes, Tanaya, you can keep the proofed dough in the fridge for a few days. But cover the bowl in which you keep the dough well with plastic wrap, or else, put the dough in an airtight container and then refrigerate it.
Thank you so much
You're very welcome, Rose.
I love poeee
Me too, John. Poees are not only tasty, they're more nutritious than regular bread too.
I'm coming in December where ur location
Where n which place in Goa so I can visit
@@johnfernandez4371 , poees are available in every goan bakery, even the small ones in any village.
Hi
Can you tell me if whole wheat flour is the same as atta?
Yes, it is. Thanks for getting in touch.
I want to prepare Only Wheat flour,
It's OK or maida is must.
Vandana, whole wheat flour doesn't have enough gluten to make the bread light. So it's important to use a mix of maida and whole wheat flour.
@@PataCake Thanks Tai,
Your quick Reply.
Love you.
@@vandanagalinde8469 , dhanyavaad, ani anek ashirwad.
Where can i get wheat bran from in mspusa?
I'm sorry, Sofia. Since I don't live in Goa, I can't help you out here. Perhaps you could enquire in any local bakery?
Can we use it without wheat bran?
Yes, you can. But wheat bran not only gives the bread its characteristic appearance, it also adds to the fibre content of the bread.
Sister Veena what if we dont have an oven then hw to mk
Stella, you could try making the poees on the tawa like I've shown in the video or by placing a stand inside a kadai , covering this, and then heating it on the gas (like how we bake cakes without an oven).
What else can I use to replace bran please
Lavina, I don't think there could be a perfect substitute for wheat bran. But you could use coarsely ground oats or corn meal (makai ka atta - not cornstarch or cornflour).
@@PataCake thank you 😊
@@LavinaSolly, you're most welcome.
Where will I get the wheat bran
You can buy it through amazon or if you use wheat flour at home that is ground in the flour mill (not readymade atta), you could sift the flour and collect the bran.
I love dodul too
Yes, that's a tasty Goan dessert
👌wow looks amazing ❤️ delicious recipe 👍 thanks for sharing 😀 I am your new friend 🙋🏻♀️ stay connected plz for new and delicious recipe ❤️❤️❤️
You're welcome. And thanks for the appreciation.
👍👌😍
Thanks a lot for your appreciation, Brenda.
Where do you get the wheat bran?
Sofia, it's available on amazon. Also, if you use wheat flour ground in a chakki for making chapatis, you could sift the flour daily and separate the bran. After around 15 - 20 days, you would have enough bran for this recipe.
@@PataCakeThanks for replying I was looking for this query to be answered.
@@jennitamonteiro9728 , you're most welcome.
Where to get wheat bran
Merilyn, it's available on amazon. Also, if you use atta at home that's ground in a chakki for making chapatis, you could sift the flour daily and separate the bran. In around 10-15 days, you could collect enough for this recipe.
Thank for showing on the gas
You're most welcome, Stella.
Where u get wheat gram husk
Diana, wheat bran is available on amazon. But if you use wheat flour for chapatis ground in a mill (not ready-made wheat flour) you could also collect wheat bran at home each time you sift the flour before making chapatis. Also, as a substitute for wheat bran, you could use coarsely ground oats.
How to make kadak pao or brun
Olinda, I don't have a recipe for this, but it could need a high baking temperature to form that hard crust.
Veena I dont have wheat bran
It's available online, Larry. But as a substitute, you could use coarsely ground oats. Also, if you use wheat flour ground in a mill for making chapatis (not readymade wheat flour), you could also collect bran at home every time you sift the flour.
@@PataCakethank you veena dear
@@Larry-qf7lw , my pleasure to be of help.
Tks for showing me so well
You r so sweet
You're most welcome, Sylvia. And thank you for your appreciation.
Luv u
Tons of tks for showing me how to cook
@@sylvialopespereira80, glad to be of help. Thanks for the love and support.
In Goa, I had asked a powder for the recipe and one ingredient he gave was toddy…can that be incorporated?
Shama, I haven't heard of toddy being used to make Poees.
Vohh
Thanks, Tom, for your appreciation.
I'm also from Goa 🤣
Our Goa is a lovely place. Green and serene.
I have a strong feeling that you are a RC.. pl confirm
Yes, I am.
Mine has become so hard 😢😢
Oh... sorry to hear that. But Mahima, don't be disheartened. There are many recipes like this (including our daily chapatis) that you may not get right the very first time. You'll have to pin point where you didn't follow the recipe exactly or the steps you didn't get right. Just like with chapatis, if the poees don't puff up, they'll be hard. You have to get the kneading of the dough right and also the pressure you apply on the dough discs while rolling them out should be just right. Roll them out with light but even pressure. Another reason why poees could become hard could be that your yeast didn't work properly. Do try one more time after watching my video very carefully at every stage of the process.
Do check the yeast activation. It should be full frothy and bubbly. I've also failed a lot of times , but this recipe is amazing .
@patacake so out of the entire flour ratio I have included some ragi flour atta 100 gms and 25 gms ragi. Hope it'll come out fine
Superb
Thank you, Sheena, for your appreciation.