Poha, or flattened rice, is a popular breakfast dish in India that's loved for its simplicity, light texture, and the ability to be quickly prepared. It's not just a quick meal option; Poha also offers versatility, allowing for numerous variations that cater to different palates. In this article, we'll explore five delightful Poha recipes that will elevate your breakfast game, ensuring you start your day with flavor and nourishment. Whether you're a traditionalist or looking for an innovative twist, there's something here for everyone.
Indori Poha
If you’re looking for an authentic Indore-style Poha, this recipe is for you. Indori Poha is known for its unique taste, using jeeravan masala, which is a mix of several spices giving it a distinctive flavor.
- Ingredients:
- 2 cups Poha (flattened rice)
- 1 Onion, finely chopped
- 1 Tomato, finely chopped
- 1 Green chili, finely chopped
- 1 tbsp Jeeravan Masala
- Juice of 1 lemon
- 2 tbsp Chopped coriander leaves
- Salt to taste
- 1/2 tsp Mustard seeds
- 1/4 tsp Turmeric powder
- 2 tbsp Peanuts
- 2 tbsp Oil
- A few curry leaves
🍛 Note: Jeeravan Masala is key for the authentic taste, but if you can't find it, you can make your own by mixing cumin seeds, clove, black pepper, cinnamon, and coriander powder.
Kanda Poha
Kanda Poha, which means onion Poha, is a classic Maharashtrian recipe that’s comfort food at its best. It’s simple, quick to prepare, and deeply satisfying.
- Ingredients:
- 2 cups Poha
- 1 Large onion, finely chopped
- 1-2 Green chilies, chopped
- 1/4 tsp Turmeric powder
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1 tbsp Sugar
- Juice of 1 lemon
- 2 tbsp Oil
- A few curry leaves
- Salt to taste
- Fresh coriander leaves, chopped
🍋 Note: A dash of sugar is traditional in Maharashtrian Poha to balance the flavors, giving it a slightly sweet taste.
Chura Matara - Bihari Style Poha
Chura Matara is a unique, tangy, and spicy poha dish from Bihar, often served at festivals or as a special breakfast.
- Ingredients:
- 2 cups Poha
- 1/2 cup Green peas (fresh or frozen)
- 1 Large potato, peeled and diced
- 1 Onion, finely chopped
- 2-3 Green chilies, chopped
- 1 tsp Mustard oil
- 1/4 tsp Asafoetida
- 1/2 tsp Cumin seeds
- 1/4 tsp Turmeric powder
- 2 tbsp Chopped coriander leaves
- Juice of 1 lemon
- Salt to taste
Aval Upma (Kerala Style Poha)
Aval Upma from Kerala is a refreshing take on poha, often including coconut and curry leaves, making it a flavorful and aromatic dish.
- Ingredients:
- 2 cups Poha (Thick Aval)
- 1/2 cup Grated coconut
- 1 Onion, finely chopped
- 1-2 Green chilies, slit
- 1/2 tsp Mustard seeds
- 1/4 tsp Asafoetida
- 1 tsp Split black gram (urad dal)
- 1 Sprig curry leaves
- 2 tbsp Oil
- Salt to taste
- Few cashews (optional)
🌱 Note: Grated coconut is essential as it imparts a distinct sweetness and richness to the dish, typical of Kerala's cuisine.
Poha Jalebi
Poha Jalebi might sound unusual, but it’s an incredibly delicious combination often enjoyed in parts of Madhya Pradesh and Rajasthan. The sweet jalebi pairs wonderfully with the savory poha.
- Ingredients:
- 2 cups Poha
- 1 Onion, finely chopped
- 1-2 Green chilies, chopped
- 1/4 tsp Turmeric powder
- 1/2 tsp Mustard seeds
- Fresh Jalebis
- 2 tbsp Oil
- A few curry leaves
- Salt to taste
- 2 tbsp Sugar
🍯 Note: This dish is best enjoyed hot, with the jalebis slightly warm, allowing the syrup to seep into the poha for a sweet and savory experience.
In wrapping up, we’ve delved into five different takes on the classic poha dish, each bringing its own unique flavors and traditions to the table. From the aromatic Indori Poha, the comforting Kanda Poha, the festive Chura Matara, to the rich Aval Upma and the uniquely sweet and savory Poha Jalebi, there’s a world of taste waiting to be explored. These recipes not only promise a delightful start to your day but also open doors to the rich culinary heritage of India, showcasing how one simple ingredient can be transformed in so many delicious ways. Whether you’re seeking something traditional or looking to experiment with new flavors, these poha recipes are sure to keep your breakfast menu exciting and varied.
Can I use thick poha for all these recipes?
+
Yes, you can use thick poha for all the recipes, although the thinner poha is traditionally used for some like Kanda Poha. Just ensure to adjust the soaking time; thick poha requires more time to soften.
How long can I store leftover poha?
+
Poha is best eaten fresh, but if you need to store it, refrigerate it in an airtight container for up to one day. Reheat in the microwave or on the stove with a little water to revive its texture.
What are some healthy alternatives to oil when making poha?
+
You can use mustard oil or ghee for their health benefits or even try cooking the onions and spices in a small amount of broth to reduce the fat content.
Can I make poha vegan?
+
Absolutely! All these poha recipes can be made vegan by omitting ghee if used and using a vegan sweetener or skipping sugar altogether for a more natural taste.
Is poha gluten-free?
+
Yes, poha or flattened rice is naturally gluten-free, making it a great option for those avoiding gluten.
