Poha is that one Indian dish that almost every Indian household makes for breakfast and evening snacks. It is easy to make and at the same time, is wholesome and delicious. Most of us prepare poha is by adding moistened chivda to sauteed spices, onions, peanuts and haldi. While this is the basic procedure of preparing the dish, there are many versatile ways in which poha is prepared in different parts of India. Here are some of them:
1. Nagpuri Tarri Poha
This is a kind of poha famous in the Nagpur region and is enjoyed with zesty kala masala gravy called tarri. Nagpuris make this special poha with thick chivra, finely chopped onion, mustard seeds, cumin seeds, curry leaves, asafoetida, green chillies, sugar and salt. They prepare the tarri with chana, black chickpeas, kala masala, cloves, bay leaves, jaggery, peppercorns and other spices. The dish is topped with sev and savoured.
2. Red Rice Poha With Cashew Nuts
Also known as Karwar Style Phodni Phov recipe, this is a nutritious dish rich in fibre content. It is utterly crunchy too, thanks to the cashew nuts. To make this dish, you will need red poha, grated coconut, cashew nuts, urad dal, chana dal, lemon juice, mustard seeds, curry leaves, asafoetida and salt. Add the drained red poha to sauteed cashew nuts and other spices. After cooking for 10 minutes, grated coconut and lemon juice are to be added and mixed gently. One can enjoy this poha best with filter coffee.
3. Bengali Poha ( Chirer Pulao)
The Bengali-style poha, chirer pulao, is a sweet poha variation. It is packed with loads of vegetables like carrot, beans, cauliflower and coriander leaves. The use of raisins in the dish adds a winning flavour to it. Bengalis make this poha by steaming the vegetables first and keeping them aside. Then they add spices, peanuts, vegetables, salt and sugar to make the dish. It tastes heavenly with pipping-hot masala chai.
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4. Maharashtrian Kanda Poha
It is one of the easiest poha recipes made with thick chivra, caramelized onions, peanuts and green chillies. The procedure is basic and involves soaking and draining out the poha and adding it to the sauteed spices ( mainly jeera). The dish can go well with crunchy samosas and masala chai.
5. Curd Poha
Known as Gopalkala, this is another delectable Maharashtrian poha recipe that looks similar to raita. The star ingredient of this recipe is curd. Also, it is one of the popular dishes of Krishna Janmashtami. Maharashtrians prepare this soothing dish with poha, pomegranate, cucumber, curd, coconut, anardana powder, raw peanuts, green chillies, cumin seeds, curry leaves, ghee and salt.
6. Karnataka Style Poha ( Khara Avalakki)
This is another easy-to-make poha recipe that is prepared with onion, ginger, mustard seeds, chana dal, white urad dal, vangi bath powder, asafoetida, mustard seeds and salt. The ready dish is often topped with coriander leaves and served with coconut chutney.
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7. Gojju Avalakki Poha
This is a tangy version of the traditional poha and tamarind is one of its main ingredients. Gojju Avalakki poha is a popular dish among Kannadigas and is also made during Maha Shivarathri. To make this variation of poha, one will need onions, green bell pepper, tamarind paste, sambar powder, jaggery, chana dal, urad dal, coconut and other common poha ingredients.
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So, foodies, it’s time to fulfill your hunger pangs in the poha-licious way. Also, which variation of the dish did you like best? Tell us in the comments section below. Meanwhile, here’s how to make absolutely tempting rasmalai at home: