9 types of poha enjoyed in different parts of India
Kanda PohaFamous in Maharashtra, this includes onions (kanda), mustard seeds, green chillies and turmeric. Topped with sev and fresh coriander, it is also a good source of carbohydrates.
Sabudana PohaPopular during fasting, this version combines poha with sabudana (tapioca pearls), peanuts and spices. Peanuts add protein and healthy fats.
Chura MurgiThis is a speciality from Bihar. The dish mixes poha with chicken and leading to a hearty meal.
Poha UpmaA fusion of poha and upma, this variation includes vegetables like carrots and peas seasoned with mustard seeds and curry leaves. It promotes digestion and provides essential vitamins and minerals.
Dahi PohaA refreshing version topped with yoghurt, chopped onions and coriander, making it light and tangy. The yoghurt present will make it probiotic-rich to improve gut health.
Poha ChivdaA savoury snack made with roasted poha, peanuts, and spices often enjoyed during festivals.
Pongal PohaIn South India, poha can be prepared with spices like ginger and green chillies, similar to the traditional Pongal dish. This is rich in iron, fibre and vitamin B.
Vegetable PohaThis is a variety of poha consumed in North India. Vegetables like peas, carrots and bell peppers are added to the poha. This version is low in calories and high in nutrients.
Vangi Poha This is a special preparation of poha from Maharashtra in which small pieces of eggplants are added to the dish along with onions and spices. This is good for digestion and reduces risk of anaemia.