A true pantry hero in Indian kitchens, poha is more than just a quick breakfast. This humble flattened rice is a canvas for countless flavours, transforming effortlessly from a savoury snack to a decadent dessert. Here are some inspiring ideas.
The Maharashtrian Classic: Kanda Poha
No poha
list is complete without Kanda Poha, the quintessential Maharashtrian breakfast. This simple, flavourful dish is the definition of comfort food. Soft, fluffy poha is tempered with mustard seeds, curry leaves, and turmeric, then tossed with sautéed onions ('kanda'). Peanuts add a welcome crunch, while a final squeeze of lemon juice and a garnish of fresh coriander brighten up the flavours. It’s a perfectly balanced meal that comes together in under 30 minutes, making it an ideal choice for busy mornings. For the best texture, use thick poha and rinse it just enough to soften it without letting it get mushy.
The Tangy Indori Poha
Hailing from the streets of Indore, this version is a delightful explosion of flavours and textures. What sets Indori Poha apart is the use of fennel seeds in the tempering and a special spice blend called Jeeravan masala, which imparts a unique tangy and spicy taste. The poha is often steamed, making it exceptionally soft and light. It's famously served with an array of toppings: crunchy sev, savoury boondi, finely chopped raw onions, and juicy pomegranate seeds, creating a dish that is simultaneously sweet, sour, and savoury.
The Southern Staple: Aval Upma
In South India, poha is known as 'aval' and is often prepared in the style of an upma. This savoury dish features a tempering of mustard seeds, urad dal, and chana dal, which is a hallmark of South Indian cooking. Curry leaves and green chillies add their characteristic aroma and heat. Onions, and sometimes vegetables like carrots and peas, are sautéed before the softened aval is added and tossed. A garnish of grated coconut and a squeeze of lime are often added at the end, providing a fresh, zesty finish. It's a wholesome and flavourful alternative to the more common poha preparations.
The Goan Sweet: Dudhache Fov
Poha also shines in sweet preparations, and the Goan Dudhache Fov (milk poha) is a prime example. This creamy, comforting dish is often made during festivals like Diwali. It involves cooking softened poha in milk until it forms a pudding-like consistency. It's sweetened with sugar and delicately flavoured with cardamom powder. A simple yet elegant dessert, it can be served warm or cold. Some variations also include jaggery and coconut milk for a different flavour profile.
The Crunchy Teatime Snack: Poha Chivda
Poha Chivda is a popular dry snack that’s perfect for munching on with a cup of tea. It's a savoury trail mix made by either roasting or frying thin poha until it's light and crispy. This crispy base is then mixed with fried peanuts, roasted chana dal, cashews, and sometimes thin slices of dried coconut. A tempering of oil with mustard seeds, curry leaves, turmeric, and a pinch of asafoetida brings all the ingredients together. A little powdered sugar is often added to balance the saltiness, creating an addictive snack you can store in an airtight container for weeks.
The Versatile Binder: Poha Cutlet
When soaked and mashed, poha becomes an excellent binding agent, making it a fantastic ingredient for patties and cutlets. To make Poha Cutlets, mashed poha is mixed with boiled and mashed potatoes, finely chopped vegetables like onions, carrots, and peas, and a blend of spices such as garam masala and chaat masala. This mixture is then shaped into patties, often coated in breadcrumbs for extra crispiness, and shallow fried or pan fried until golden brown. The result is a snack that’s wonderfully crispy on the outside and soft on the inside.
The Creamy Dessert: Poha Kheer
Transforming poha into a luxurious dessert is surprisingly simple with Poha Kheer, also known as Aval Payasam. Similar to rice kheer, this dish involves cooking poha in milk until it softens and the milk thickens. It's sweetened with sugar or jaggery and infused with the aroma of cardamom and sometimes saffron. Ghee roasted cashews and raisins are added for richness and texture. Because poha cooks much faster than whole rice than this kheer can be prepared in a fraction of the time making it a perfect quick dessert for special occasions.
