8 Ways Poha is made and consumed across India

Poha, or flattened rice, is a versatile staple cherished throughout India for its lightness, quick preparation, and nutritional value. Made by parboiling, drying, and flattening rice grains, it adapts seamlessly to regional tastes, serving as breakfast, snack, or even festive treat.

From spicy temperings in the west to sweet mixes in the east, its eight distinct preparations highlight India's culinary diversity.

Indori Poha

Indori poha from Indore, Madhya Pradesh blends tangy, sweet, and crunchy elements with fennel seeds for aroma. Thin poha is tempered with oil, mustard seeds, curry leaves, green chilies, and diced onions, then garnished with sev, pomegranate seeds, and raw onions. This street food staple pairs with jalebi for that perfect breakfast combo.

Kanda Poha

Maharashtra's kanda poha features onions ("kanda") as the star, sautéed with mustard seeds, turmeric, and peanuts. Flattened rice is rinsed, mixed with salt and sugar, then tossed in until fluffy, often finished with grated coconut and lemon. It's a simple, everyday breakfast evoking home-cooked comfort.

Kanda Batata Poha

This variation amps up kanda poha with cubed potatoes ("batata") cooked alongside onions in a spicy tadka of cumin and green chilies.

The poha absorbs flavors while staying light, topped with coriander and fried peanuts for crunch. Popular in Mumbai homes, it fuels busy mornings.

Dadpe Pohe

Dadpe pohe skips cooking poha, instead steaming it briefly with coconut, garlic, green chilies, and spices like cumin. Fresh coconut and lemon juice provide moisture and tang, making it a no-fire, raw-style dish. Ideal for humid days, it emphasizes fresh, herby notes.

Chivda

Dry-roasted thin poha becomes chivda, a crunchy snack mix with roasted peanuts, cashews, curry leaves, and spices. No water is used; everything toasts together for a shelf-stable treat enjoyed with tea. Regional tweaks include adding dry coconut or gram dal.

Dahi Poha

Raw poha soaks in curd (dahi) with sugar or jaggery for a cooling, probiotic snack. Minimal tempering with cumin keeps it light, often mixed with fruits like pomegranate.

Common in summers, it aids digestion per Ayurvedic principles.

Poha Chaat

Poha chaat transforms soaked flakes into a street-style salad with chopped veggies, chaat masala, lemon, and sev. Roasted poha mixes with tomatoes, onions, and coriander for tang. This modern fusion appears in cities like Delhi.

Sweet Poha Payasam

In Bihar and parts of the south, milk-soaked poha simmers into payasam with jaggery, cardamom, and nuts. Thin flakes thicken the dessert, served warm during festivals. It balances poha's neutrality with indulgent sweetness.