Decoding Delicious Delicacies- Poha

 When it comes to food, the name of a dish holds meaning beyond just identification. The name of a dish can give insight into the history behind it, the ingredients used, or even the cultural significance it holds. In this series of blogs, we will explore the history behind famous Indian dishes.

Poha is a popular Indian breakfast and snack dish that is enjoyed across the country. The dish is made from flattened rice flakes, which are also known as "Poha" in Hindi. Poha can be prepared in various ways, with different ingredients and spices, to suit different tastes and preferences.

The origin of Poha can be traced back to the State of Maharashtra in western India. The state is known for its diverse cuisine, and Poha is its most famous dish. It is believed that Poha was first created in the central regions of Maharashtra, around the city of Nagpur.

 According to local folklore, Poha was initially made as a quick and easy breakfast dish for farmers who worked in the fields. The flattened rice flakes were easy to carry and could be quickly cooked over a wood fire, making them an ideal option for the farmers who had to leave early in the morning.

Over time, Poha became popular among the wider population of Maharashtra. The farmer’s dish became quite popular among the populace under the rule of the Holkars and the Scindias. When the Maratha Sardars from Maharashtra arrived in Madhya Pradesh, they brought Poha and Shrikhand along with them, among other things. Other regions of India began to take notice of it. Today, Poha is a popular dish throughout the nation, with each area giving it a special spin.

In Maharashtra, Poha is typically prepared with onions, potatoes, curry leaves, and green chilies, along with spices like turmeric, cumin, and mustard seeds. The dish is often garnished with fresh coriander leaves and served with a side of lemon wedges, peanuts, coconut shavings, pomegranate and sev, a popular Indian snack made from fried chickpea flour noodles.

In other parts of India, Poha is prepared in different ways. In the coastal regions , for example, Poha is often made with potatoes and garnished with grated coconut. In the eastern state of West Bengal, Poha is known as "chire bhaja" and is often prepared with boiled potatoes and green peas.

Some famous variants of poha available in India include:

1.     Kanda Poha: This is a Maharashtrian version of Poha that includes onions and sometimes potatoes in the recipe. It is often garnished with fresh coriander leaves and served with a wedge of lemon.

 2.     Indori Poha: This version of Poha is popular in the city of Indore in Madhya Pradesh. It is typically made with thick Poha and includes a variety of spices, including cumin seeds, turmeric, mustard seeds and liberally garnished with sev and farsan ; a mixture of salty snacks.

 3.     Aloo Poha: This is a popular variation of Poha that includes diced potatoes in the recipe, along with other vegetables such as peas and carrots.

 4.     Vangi Poha: This is a version of Poha that is popular in the state of Maharashtra and includes small pieces of brinjal (eggplant) in the recipe.

 5.     Dadpe Poha: This is a version of Poha that is popular in the state of Maharashtra and is made with flattened rice that has been soaked in water and then mixed with grated coconut, green chillies, and other spices without frying or boiling the rice flakes.

These are just a few of the many different variations of Poha that are available in India. Each region and community has its own unique take on this classic dish.

In recent years, Poha has gained popularity outside of India as well, with many people around the world enjoying this versatile and delicious dish. Poha is easy to prepare, nutritious, and can be customized to suit different tastes and preferences, making it an ideal breakfast or snack option for people of all ages.