Discover the versatility of poha, India’s beloved breakfast staple. Try unique renditions like South Indian-style poha upma and Bengali chileru pulao.
Poha’s Unique Breakfast Recipes
A breakfast staple across the country, poha is celebrated for its versatile presentation that highlights the inventive spirit of Indian cuisine. That’s why people from all walks of life consume this ancient dish in their own special way. Here we take a closer look at some of the ways you can make breakfast more fun with different renditions of poha.
A versatile breakfast essential, poha is made from flattened rice. The soft grain absorbs a variety of aromatic spices, vegetables, and flavors, creating an array of recipes that are sure to amaze you.
7 unique ways to eat poha for breakfast
South Indian style poha puma
Have you ever experienced Upma using Poha Twist? Now is the time. You can make a classic upma using poha, known as aval poha in southern India.
In Bengal, poha is a common breakfast treat with a subtly sweet flavor. The inclusion of raisins and vegetables in Bengali Chiler Pulao enhances its nutritional profile, making it one of the healthiest poha recipes available.
Made with poha, potatoes, kidney beans, carrots, herbs, and spices, these cutlets may not be as healthy as some of the other dishes on our list, but they’re definitely finger-licking delicious.
If you are looking for a quick breakfast of dhoklas then poha dhoklas is more than enough to satisfy your cravings. Moreover, it is perfect as a morning tiffin snack.
Indulge in the delightful flavors of Uttar Pradesh with the famous dish Poha Jalebi. This combination provides a great blend of sweet and savory and is gaining popularity in the UP as a popular breakfast option.
Who doesn’t want a plate of warm idlis first thing in the morning? These idli variations made with poha are very soft, light and fluffy.
Chulamatar is prepared in a unique way both in UP and Bihar. In UP, the process is reminiscent of the preparation of kanda poha in Maharashtra, while in Bihar, poha is fried and resembles poha chivda to some extent.