Poha Recipe

 Poha is a traditional and popular morning dish in the western states of India, much like how Idli and Upma are traditional breakfast dishes of Southern India. Poha (rice flakes) is the major component in this dish, which is also referred to as Pohe in Maharashtra and Poha in Gujarat. Since this recipe frequently includes chopped potato chunks, it is also known as Aloo Pohe and Batata Poha in Gujarat and Maharashtra, respectively. Making poha at home is really simple with the help of this recipe's step-by-step visual instructions, which also offer advice on how to add your favorite local flavor.

What is Poha?

The term "Poha" (plural: pohe) designates two distinct concepts: first, the actual ingredient—flattened rice—and second, the Poha recipe, or the dish that uses this specific component. Recallable, simple to prepare, and delicious. There are no ambiguities, right?

As was already noted, the dish and ingredient are both quite popular in Maharashtra as well as the nearby Indian states of Madhya Pradesh, Gujarat, and Goa.

Even Telangana and Karnataka in the south, Rajasthan in the north, and West Bengal and Odisha in the east are included. In these states, the dish is also eaten as a snack.

The two traditional Poha recipes in Maharashtra either use onions alone or potatoes and onions together. They are referred to locally as Kanda Poha (with onions) and Kanda Batata Poha (with onions and potatoes).

Here you’ll find the recipe featuring both onions and potatoes, which you can further modify as per what suits your taste buds.

Poha, The Ingredient

Poha is a dish made of flattened rice, also known as beaten rice or parched rice. The rice grains are flattened after being parboiled to create it. As a result, the rice becomes thin, crisp, and dry flakes that are simple to break or crumble.

Poha is also known as pauwa in Hindi, paunva in Gujarati, chira in Bengali, phov in Konkani, aval in Tamil and Malayalam, atukulu in Telugu, and avalakki in Kannada.

In India, it is simple to find. However, it can be purchased online or at an Asian or Indian grocery store outside of India.

In the markets, flattened rice is typically available in two to three varieties: a papery thin variety, a thick version, and a medium-thick variation. Although many recipes call for either one, this poha dish calls for the thicker one.

Depending on the color, there are more variations. Thus, red or brown flattened rice is also available, produced from red or brown rice, respectively. Both of these can be used to prepare this dish.

When soaked in liquids like water or milk, beat rice absorbs them. You can eat it raw once it softens or slightly boil it.

Additionally, flattened rice recipes require little to no cooking. This ingredient can also be roasted or fried to create quick snacks like Poha Chivda.

Poha, The Dish

This flavorful and filling breakfast dish is produced by combining beaten rice with herbs, spices, and curry leaves. In addition, potatoes, onions, or both potatoes and onions may be added. The Poha recipe is regarded as being absurdly simple.

You may also add grated carrots, boiling green peas, roasted peanuts, and cashews to this recipe to boost its nutritious value. To finish, scatter plenty of fresh coriander leaves and grated coconut on top. You can either cook or steam the potatoes before adding them.

Indori Poha, a well-known street snack from Indore, Madhya Pradesh, is another extremely distinctive variety of this particular cuisine, along with Kanda Poha and Kanda Batata Poha. Fennel seeds are also in it. Indori sev, masala boondi, fresh pomegranate pearls, and other unique toppings are available.

Poha, in addition to Idli, Dosa, and Upma, has remained a constant in my life since I was a young child. My mum liked making it for brunch and occasionally for breakfast as well.

Concerning Kanda Poha Recipe

'Kanda' in Marathi means onion, while 'poha' denotes beaten or flattened rice. As a result, if you visit Maharashtra, you will be addressed as Kanda Poha or Kanda Pohe.

This is one of the easy methods to add something additional to the basic Poha recipe. I always add red onions since they give the food a little sweet flavor. Use white or yellow onions if you're not a fan of this type of onion.

Ingredients:

2 cups thick Poha (rice flakes)

1 medium Onion, finely chopped (approx. 1/3 cup)

1 small Potato, peeled and finely chopped (approx. ½ cup)

1/3 teaspoon Mustard Seeds

1/2 teaspoon Cumin Seeds

8-10 Curry Leaves

1 Green Chili, finely chopped

1 pinch of Asafoetida (Hing), optional

1½ tablespoon Peanuts (ground nuts)

1/4 teaspoon Turmeric Powder

1½ teaspoons Lemon Juice

1/2 tablespoon Sugar

1 tablespoon grated Coconut, optional

Salt to taste

2 tablespoons Oil

1/4 cup Pomegranate Seeds, optional

2 tablespoons finely chopped Coriander Leaves

Creating Poha Preparation

1. Begin by choosing 1.5 cups of thick or medium-thick poha. Rinse them twice or three times under clean running water in a sieve or colander.

As they absorb water, rinsing them in clean, fresh water softens them.

2. Top the washed poha flakes with 14 teaspoon turmeric powder, 1 teaspoon sugar (or as needed), and salt to taste.

3. Gently stir with a spoon or your hands.

4. Dry roast 2 tablespoons of peanuts until they are crunchy in a large, heavy skillet over low heat. For the peanuts to cook evenly, stir them frequently.

The peanuts must be thoroughly roasted and devoid of any rawness. Roast them until they are crispy and their skin has developed a few blisters.

Remove them from the pan and place them on a platter once they have sufficiently roasted.

Advice: You can choose to pan-fry the peanuts in 1 tablespoon oil if you'd like.

Note: You can choose not to use peanuts if you are allergic to nuts or do not like them. If you'd like a variation, you may also use cashew