Poha
Poha has its roots in the Indian subcontinent for a very long time and has been a staple of Indian cuisine for centuries. However, we don’t have an accurate historical description of Poha available in India.
Ancient Origin
Poha may have begun in ancient India, where rice was a major crop. The process of leveling rice to make poha involves boiling the rice and also leveling and drying the rice. This method was probably invented to increase the shelf life of rice.
Traditional use
In Indian homes, especially in Maharashtra and Madhya Pradesh, poha has been a popular breakfast option for generations.
Cultural importance
Poha has frequently been associated with carnivals and special occasions. In some regions, it’s a common dish prepared during religious observances and carnivals, indicating its artistic significance.
Regional variations
Different countries in India have their own variations of poha, incorporating original flavors and constituents. For illustration, in Maharashtra, the notorious dish” Kanda Poha” includes onions and spices, while in other regions, it also includes peas, potatoes, or other vegetables.
Poha in daily life
Due to its fast cuisine, Poha has become a veritably good option for breakfast. It’s light, fluently digestible, and a good source of carbohydrates.
Adaptation and Globalization
Over time, Poha has transcended indigenous boundaries and gained immense fissionability in other corridors of India and encyclopedically. It’s appreciated for its simplicity, nutrition, and succulent taste.
The enduring fissionability of poha in Indian cookery reflects its deep artistic roots and the rigidity of this simple dish over time.
Step-by-step recipe for making poha
Ingredient List
| Ingredient | Quantity |
| Poha (Flattened Rice) | 2 cups |
| Oil | 2 tablespoons |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds | 1 teaspoon |
| Curry Leaves | 8-10 leaves |
| Green Chilies, chopped | 2 |
| Onion, finely chopped | 1 medium-sized |
| Potatoes, boiled and diced | 2 medium-sized |
| Peas | 1/2 cup |
| Turmeric Powder | 1/2 teaspoon |
| Salt | to taste |
| Sugar | 1 teaspoon |
| Lemon Juice | 2 tablespoons |
| Fresh Coriander Leaves, chopped | for garnish |
Recipe
1. Rines Poha
Wash the poha in a strainer. Stir gently with the help of your fingers so that the grains do not break. Keep it for a while so that the water dries up.
2. Prepare the ingredient
Cut the onion and green chilies and collect all the ingredients in one place.
3. Tempering
Heat oil in a pan. Add mustard seeds, and when they start crackling, add cumin seeds and curry leaves.
4. Saute Onions
Add finely chopped onions and fry them until they turn golden.
5. Add green chillies and peanuts
Add chopped green chillies and peanuts. Fry the peanuts until they turn golden in color.
6. Add turmeric and poha
Sprinkle turmeric powder on the mixture. Put poha in the pan. Now mix it slowly to combine.
7. Add salt
Add salt as per taste. Continue to cook on medium heat for another 4-5 minutes so that the poha gets heated.
8. Garnish
Add lemon juice and coriander leaves to the poha. Decorate on a plate and serve hot.
Enjoy your delicious and quick poha!
Nutritional Values (Approximate)
The nutritional values can vary based on specific brands and quantities used. The values provided here are approximate and based on common ingredients
| Nutrient | Value per Serving |
| Calories | ~250 calories |
| Protein | ~5g |
| Fat | ~10g |
| Carbohydrates | ~35g |
| Fiber | ~2g |
| Sugars | ~2g |
| Vitamin C | ~15% of Daily Value |
Please note that these values are indicative, and the actual nutritional content can vary based on the specific brands and quantities of ingredients used.