Exploring India’s Diverse Varieties Of Poha On World Poha Day

On World Poha Day, let’s celebrate the versatility of this beloved Indian dish with seven unique regional variations.

Nagpuri Tarri Poha
Nagpur’s special poha features thick chivra combined with onions, mustard seeds, cumin, curry leaves, asafoetida, green chillies, sugar, and salt. It’s paired with tarri, a spicy kala masala gravy made with chana, black chickpeas, cloves, bay leaves, jaggery, peppercorns, and other spices. Topped with sev, it’s a flavorful delight.

Indori Poha With Jalebi 

Indori Poha with Jalebi is one gourmet experience. It is totally different from the ones that are sold elsewhere. Indori Pohe are made by giving them steam.  These poha are served with raw chopped onion, Ratlami sev, Jeeravan masala. They taste best with hot crispy Desi Ghee Ki Jalebis.  

Maharashtrian Kanda Poha
A simple and popular recipe, Kanda Poha uses thick chivra, caramelized onions, peanuts, and green chillies. The poha is soaked, drained, and mixed with sautéed spices, mainly cumin seeds. It’s perfect with samosas and masala chai.

Gojju Avalakki Poha
This tangy poha variation from Karnataka features tamarind as a key ingredient. It’s made with onions, green bell pepper, tamarind paste, sambar powder, jaggery, chana dal, urad dal, coconut, and common poha spices. Popular during Maha Shivarathri, it offers a unique taste experience.

Bengali Poha (Chirer Pulao)
Chirer pulao is a sweet poha loaded with vegetables like carrots, beans, and cauliflower, and enhanced with raisins. Steamed vegetables are mixed with peanuts, spices, salt, and sugar. This poha tastes heavenly with hot masala chai.

Curd Poha (Gopalkala)
This Maharashtrian dish, resembling raita, is popular during Krishna Janmashtami. Made with poha, pomegranate, cucumber, curd, coconut, anardana powder, raw peanuts, green chillies, cumin seeds, curry leaves, ghee, and salt, it’s a soothing and refreshing dish.

Red Rice Poha with Cashew Nuts
Known as Karwar Style Phodni Phov, this nutritious poha uses red rice, rich in fiber. It’s made with grated coconut, cashew nuts, urad dal, chana dal, lemon juice, mustard seeds, curry leaves, asafoetida, and salt. Cooked with sautéed cashews and spices, and finished with coconut and lemon juice, it pairs wonderfully with filter coffee.

Karnataka Style Poha (Khara Avalakki)
Easy to prepare, this poha includes onion, ginger, mustard seeds, chana dal, urad dal, vangi bath powder, asafoetida, and salt. Topped with coriander leaves and served with coconut chutney, it’s a delicious option.