5 Poha Varieties From Different Regions and Differences
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Poha is one of the favourite breakfast items for evening snacks in India. This dish has gained its popularity due to its versatility, nutritional value and ease of making. Poha is a form of flattened rice that is made from parboiling the rice grains and then flattening them by pressing them through rollers. Popularly it is known as poha, chiwda, chura and chire in various parts of the country. Its ability to immerse into the flavours of the external ingredients makes it a star in Indian cuisine.

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The origins of poha are rooted in the traditional practices of using rice in various forms to create meals that are both satiating and easy to digest. Poha's adaptability and the ease with which it absorbs different flavors make it a dish that can be tailored to suit regional tastes and preferences. Each variation not only highlights the diversity of Indian cuisine but also reflects the cultural and geographical influences of the region. 

Kanda Poha 

Kanda poha is a variant of poha popular in Maharashtra. Featuring poha and kanda or onion with mustard seeds, turmeric, and green chillies, and is garnished with fresh coriander. The fried peanuts that is added before adding the poha and spices adds a crunch element to the dish which is really crucial in a dish to add variety. The contrast of sweetness between onions and the green chillies with a squeeze of lemon juice, makes its delicious dish to start your day with.


Gojjavalakki, a unique variation of poha from Karnataka, is a tangy and flavorful dish. Made with flattened rice, it incorporates a blend of tamarind pulp, jaggery, and a spice mix that includes mustard seeds, cumin, and dried red chillies. The addition of grated coconut, curry leaves, urad dal and roasted peanuts as the tempering enhances its texture and richness. Gojjavalakki stands out with its sweet, sour, and spicy notes, offering a delightful burst of flavours. It is often enjoyed as a wholesome breakfast or snack.

Chirer Pulao

In Bengali poha is called chire and in the dish with it is called chirer pulao. Featuring chire, ghee, cumin, turmeric, potato, vegetable of your choice, dry nuts, and, raisins. Unlike any other form of poha, ginger, garlic and sugar are added to Bengali poha in a slight quantity. While serving a sprinkle of garam masala, and a small spoon of ghee can take this dish to a new scale.

Batata Poha

Batata Poha, is again a variety from Maharashtra, India, is a beloved variant of Poha, a popular breakfast dish across India. It features flattened rice infused with turmeric, garnished with mustard seeds, curry leaves, and green chillies, and enriched with diced potatoes or batata. This dish offers a delicate balance of flavours: the earthy crunch of poha, the mild sweetness of onions, and the savoury kick of spices. Enhanced with a squeeze of lime and fresh cilantro.

Indori Poha

Indori Poha, a beloved variety from Indore, stands out for its unique blend of ingredients and flavours. Made with flattened rice, it's enhanced with a tempering of mustard seeds, curry leaves, and green chilies. The addition of finely chopped onions, peas, and a sprinkle of turmeric imparts a vibrant yellow color. Topped with sev, fresh coriander, pomegranate seeds and a squeeze of lemon, the delightful mix of sweet, tangy, and savoury tastes.