Poha is a breakfast dish that is widely enjoyed in Maharashtra and many other states in India. Different variations of poha are prepared, such as Kanda Poha, Batata Poha, and Indori Poha. This dish is made using flattened rice (poha) along with various spices, making it a light yet flavorful meal.

Though it is a staple in Maharashtra, poha is also incredibly popular in Madhya Pradesh, Gujarat, and Goa. Additionally, it is enjoyed as a breakfast option in Karnataka, Telangana, Rajasthan, Bengal, and Odisha.

Poha is known by different names in different languages:

Pauwa in Hindi

Paunva in Gujarati

Chira in Bengali

Fov in Konkani

Aval in Tamil and Malayalam

Atukulu in Telugu

Avalakki in Kannada

In India, poha is easily available, but outside the country, it is mostly found in Asian stores or can be purchased online.

To enhance its taste and nutrition, you can add grated carrots, boiled green peas, roasted peanuts, cashews, and fresh coriander leaves.

Many of us prepare poha at home, yet we often find that street-style poha tastes much better than homemade versions.

What Makes Street-Style Poha So Different?

You might wonder—do street vendors make poha any differently than we do at home? The answer is yes! They follow a few special tricks that make their poha extra delicious.

In today’s recipe, I will reveal all those secrets, including the special poha masala recipe that makes it so flavorful. Once you try this, you might never crave outside poha again!

How to Properly Clean Poha (Step-by-Step Cleaning Method for Soft Poha)

Before making poha, take 2 cups of thick poha (do not use thin poha) and remove any impurities or dark-colored flakes.

Now, place the poha in a large bowl, add water, and gently wash it with your hands. Since thick poha often contains more impurities, cleaning it properly is essential.

Wash the poha 3 to 4 times and drain all the water using a strainer.

Next, transfer the washed poha back to the bowl, add 1 to 2 teaspoons of water, a pinch of salt and sugar, and mix well. Cover and let it rest.

This trick ensures that the poha remains soft even hours after cooking—just like the street vendors' poha!

(Note: If you don’t consume sugar, you can skip it.)