12 Authentic Poha Recipe across India | All Type of Poha

Poha is known as a super healthy breakfast that’s easy to make and a wholesome meal at the same time. Typically, we prepare basic poha by moistening flattened rice (chivda) and adding a tadka of mustard seeds and curry leaves, along with sautéed spices, lightly cooked onions, roasted peanuts, and turmeric. However, there are many different styles of poha prepared across various states in India.

Here are the 12 different style of Poha Recipes that will add a spice kick to your ordinary Poha:

1. Usal Poha (Authentic Indori Poha) Recipe:

Indori Usal Poha is an experience as much as it is a meal. Served with poha, this tangy dish blends moth lentils with a flavourful sauce. This poha is served with grated coconut, fresh cilantro, and a splash of juice. What’s the secret ingredient? One of the most nutritious foods is sprouted moth dal. The usal, which is cooked with tomatoes, onions, and a variety of spices, accentuates Poha’s subtle sweetness.

Usal Poha Authentic Indori Poha Recipe

Ingredients:

• 2 cups flattened rice (poha)
• 1 cup sprouted moong
• 1 large onion (chopped)
• 2 green chilies (finely chopped)
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tbsp sugar
• Salt to taste
• ½ cup sev
• Lemon wedges and chopped coriander for garnish

Instructions:

1. Wash poha under running water and drain it completely. Let it sit.
2. Heat oil in a pan, add mustard seeds, and let them splutter. Add green chilies and onion, sauté till translucent.
3. Add turmeric, salt, and sugar. Stir well.
4. Add sprouted moong and cook for 2-3 minutes. Add the washed poha and mix gently.
5. Garnish with sev, chopped coriander, and lemon wedges.

2. Kanda Poha (Maharashtrian Poha) Recipe:

Made with onions, peanuts, and spices, this is a classic breakfast favourite.

Kanda Poha (Maharashtrian Poha)

Ingredients:

• 2 cups poha
• 2 onions (chopped)
• 1 tsp mustard seeds
• 8-10 curry leaves
• 1 green chili (slit)
• 1 tsp turmeric powder
• Salt to taste
• 1 tbsp lemon juice
• Coriander and peanuts for garnish

Instructions:

1. Wash and soak poha lightly; drain and keep aside.
2. Heat oil in a pan, temper mustard seeds and curry leaves. Add onions and chili, cook till onions are soft.
3. Stir in turmeric, salt, and poha. Mix gently and heat through.
4. Add lemon juice, garnish with coriander and peanuts, and serve.

3. Batata (Maharashtra) Poha Recipe:

A variation of Kanda Poha with the addition of potatoes, making it heartier.

Batata Poha (Maharashtra) 

Ingredients:

• 2 cups poha
• 1 medium potato (chopped into small cubes)
• 1 onion (chopped)
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• Salt and sugar to taste
• 8-10 curry leaves
• Lemon juice and coriander for garnish

Instructions:

1. Wash and drain poha.
2. Heat oil, add mustard seeds and curry leaves. Sauté onion until translucent.
3. Add potatoes and cook till soft. Add turmeric, salt, and sugar.
4. Stir in poha and cook for 2 minutes. Garnish with lemon juice and coriander.

4. Masala Poha Recipe:

   

   Various states, commonly Maharashtra: A spicy version with a mix of vegetables, peanuts, and spices.

Masala Poha Recipe

Ingredients:

• 2 cups poha
• 1 onion and 1 tomato (chopped)
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp turmeric
• Coriander for garnish

Instructions:

1. Heat oil, sauté onion till golden, and add ginger-garlic paste.
2. Add tomato, cook till mushy, then mix garam masala and turmeric.
3. Stir in poha, cook till heated. Garnish with coriander.

5. Tomato Poha Recipe:

   

   A tangy and refreshing option with tomatoes, onions, and green chilies.

Tomato Poha Recipe

Ingredients:

• 2 cups poha
• 2 tomatoes (chopped)
• 1 onion (chopped)
• 1 tsp mustard seeds
• Turmeric and salt to taste

Instructions:

1. Wash and drain poha.
2. Heat oil, temper mustard seeds, add onion, and sauté.
3. Add tomatoes, turmeric, and salt, and cook till tomatoes soften.
4. Mix in poha and cook gently. Serve hot.

6. Bengali Poha (Chirer Pulao) Recipe:

   

   A sweet and savory dish with vegetables and raisins.

Bengali Poha (Chirer Pulao)

Ingredients:

• 2 cups poha
• Mixed veggies (carrot, beans, peas)
• 1 tsp mustard seeds
• 1 tbsp sugar
• Ghee for frying

Instructions:

1. Heat ghee, sauté mustard seeds, and add veggies. Cook till tender.
2. Stir in poha, sugar, and salt. Mix and serve.

7. Lemon Poha Recipe:

   

   This refreshing recipe of Poha made with a generous squeeze of lemon juice, along with green chilies, ginger, and turmeric.

Lemon Poha

Ingredients:

• 2 cups poha
• 1 tsp mustard seeds
• 2 green chilies
• Juice of 1 lemon

Instructions:

1. Heat oil, temper mustard seeds, and chilies. Add turmeric.
2. Mix in poha, stir, and add lemon juice. Garnish with coriander.

8. Nagpur Tarri Poha Recipe:

   Known for its zesty kala masala gravy called tarri.

Nagpur Tarri Poha

Ingredients:

• 2 cups poha
• 1 cup tarri (spicy black chickpea gravy)
• Chopped onion and sev for garnish

Instructions:

1. Prepare poha as in other recipes.
2. Serve with spicy tarri gravy on top, garnished with onion and sev.

9. Vangi Poha Recipe:

   This poha is specially eaten by Maharastrians, where they add up small eggplants along with onions and spices used in Poha.

Vangi Poha

Ingredients:

• 2 cups poha
• 1 cup eggplant (chopped)
• Turmeric, salt, and mustard seeds

Instructions:

1. Sauté eggplant till tender. Add poha, turmeric, and salt. Mix and serve.

10. Red Rice Poha with Cashew Nuts (Kerala) Recipe:

    

    A nutritious variant with red poha, cashew nuts, and grated coconut.

 Red Rice Poha Recipe with Cashew Nuts

Ingredients:

• 2 cups red rice poha
• ¼ cup cashew nuts (fried)
• Curry leaves, mustard seeds, and salt

Instructions:

1. Heat oil, temper mustard seeds and curry leaves. Add poha and fry lightly.
2. Mix in cashew nuts. Serve hot.

11. Avalakki Poha Recipe:

    

    This dish from Karnataka that uses flattened rice (avalakki) instead of rice.

Avalakki Bisi Bele Bath

Ingredients:

• 1 cup poha
• Tamarind paste
• Sambar powder
• Cooked veggies and toor dal

Instructions:

1. Mix poha, tamarind, sambar powder, dal, and veggies. Cook till flavors combine.

12. Indori Poha Indore MP Recipe:

    

    A spicy and tangy version popular in Indore, often served with sev and chutney.

Indori Poha

Ingredients:

• 2 cups poha
• 1 tbsp fennel seeds (optional)
• 1 tsp sugar
• Sev, chopped onion, and coriander for garnish

Instructions:

1. Sauté fennel seeds, add poha, sugar, and salt. Mix gently.
2. Garnish with sev and onion. Serve with jalebi if authentic!

Poha is more than just a breakfast staple; it’s a versatile culinary treasure that adapts to regional tastes and flavors. From the tangy zest of Indori Poha to the wholesome goodness of Red Rice Poha, each recipe brings its own unique charm to the table. Whether you enjoy it spicy, tangy, or mildly sweet, Poha never fails to satisfy both the palate and the soul.

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