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Poha from Indian State Madhya Pradesh

Poha, also known as pauwa, sira, chira, chivda, avil or avalakki, among many other names, is flattened rice originating from the Indian subcontinent. Rice is parboiled before flattening so that it can be consumed with very little to no cooking. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thickness of the flakes varies from almost translucently thin (the more expensive varieties) to nearly four times thinner than a normal rice grain.


This easily digestible form of raw rice is very popular across India, Nepal and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more.


Flattened rice can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and other spices. In Northern India Poha and Samosa is famous as breakfast. The lightly fried variety is a standard breakfast in the Malwa region (surrounding Ujjain and Indore) of Madhya Pradesh. It can be reconstituted with hot water to make a porridge or paste, depending on the proportion of water added. In villages, particularly in Chhattisgarh, flattened rice is also eaten raw by mixing with jaggery. Indori poha from Indore is quite famous in the country and is eaten with a crispy snack called sev. It is also eaten mixed with peanuts, coconut and various spices. In Maharashtra, flattened rice is cooked with lightly fried mustard seeds, turmeric, green chilli, finely chopped onions, and fried peanuts; moistened flattened rice is added to the spicy mix and steamed for a few minutes.


LETS GET COOKING:

Poha

Poha
Poha

Course : Breakfast

Cuisine : Indian

Prep time : 10 minutes

Process time : 20 minutes

Total time : 30 minutes

Ingredients: 

  • Thick poha - 1 cup

  • Onion - 1

  • Tomato - 1

  • Curry leaves -1 string

  • Groundnut - 3 tsp

  • Lemon juice - 1 tsp

  • Musatrd seeds - 1 tsp

  • Turmeric powder - 1/4 tsp

  • Cumin powder - 1 tsp

  • Chaat masala - 1 tsp

  • Dry mango powder - 1 tsp

  • Chili powder - 1 tsp

  • Salt - as per tatse

  • oil - 1 tsp

Instructions:

  1. Wash and saok poha for 2 minutes, leave little water in it

  2. Add salt and turmeric powder, mix

  3. Place the mixed poha in steamer plate and steam for 10 minutes

  4. After steaming transfer into servering bowl and keep aside

  5. For tadka, add oil in a pan, add mustard seeds, curry leaves and groundnuts and allow them to fry

  6. Add this tadka into steamed poha

  7. Now add chopped onion, tomato to it

  8. Add all spice powders, lemon juice to it and give a good mix

  9. Serve it

wash , soak poha for 5min, strain and leave little water in it
wash , soak poha for 5min, strain and leave little water in it

salt & turmeric powder
salt & turmeric powder

mix
mix

into steamer plate
into steamer plate

steam for 10 min
steam for 10 min

tadka
tadka

steamed poha
steamed poha

add tadka
add tadka

onion & tomato, all spice powders & lemon juice
onion & tomato, all spice powders & lemon juice

eat it!
eat it!
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