07 June,2026 03:29 PM IST | Mumbai | Nascimento Pinto
World Poha Day is observed on June 7. Photo Courtesy: Special Arrangement
Among the many Indian snacks or dishes that India boasts of, poha has always been synonymous with breakfast in many parts of the country and as an evening snack in other parts beyond Maharashtra. While most Mumbaikars are familiar with the version of the dish available in the city, there is a whole world out there, including the Indori Poha, which is a close second that we know about, but Indian chefs want you to look further and learn about others that are not only in the north but also south of India.
Every year, World Poha Day is supposedly observed on June 7, and if you didn't know about it till now, there is no better time. One day is never enough to celebrate the dish that is extremely delicious with its flavours that are not only spicy but also tangy and nutty too. However, there is more.
Exploring the dish more than what most people know, mid-day spoke to Indian chefs from across the country to share their favourite versions of poha, and they have made sure to share every sweet, sour and spicy version. Can you imagine raisins and cashews along with black pepper powder or even urad dal? Here's your complete guide to interesting poha recipes. There is also an innovative variation, but it's not without telling you to put poha in a drink!
IIf you haven't looked beyond Maharashtra, then chef Payal Thakkar, who is the founder of MunchBox Thali, says you should try making Banarasi Poha, which is traditionally called Banarasi Chooda Mutter. She explains, "Poha, or flattened rice, has evolved from being a simple traditional Indian breakfast staple into a versatile ingredient used across a variety of modern dishes. Traditionally enjoyed in preparations such as kanda poha, chura matar, and aval upma, it has long been valued for its affordability, quick cooking time, and easy digestibility. However, changing consumer preferences and the growing demand for convenient and healthy food options have expanded its culinary potential.
She adds, "Today, poha is widely recognised as a gluten-free, light, and adaptable ingredient. It is used in breakfast preparations as well as in snacks, desserts, baked goods, and innovative fusion recipes. Chefs and food manufacturers are increasingly incorporating poha into cutlets, granola, energy bars and breakfast cereals. Its ability to absorb flavours while adding texture has made it a popular choice in home kitchens and professional food service.
"The rise of health-conscious eating has further strengthened poha's appeal. It is often paired with vegetables, nuts, and protein-rich ingredients to create wholesome and balanced meals. In the packaged food segment, ready-to-cook and ready-to-eat poha products are catering to busy lifestyles and evolving consumer needs," Thakkar concludes.
Ingredients:
Poha (flattened rice) 110 gm
Milk 20-30 ml
Cashews 12-15 pcs
Raisins 10-12 pcs
Ghee 1 tbsp
Jeera (cumin seeds) 1/2 tsp
Bay leaf 1 small
Green peas 70 gm
Water 20-30 ml
Green chillies 1-2 small
Ginger 1 small piece, chopped
Onion 1 small, chopped
Salt to taste
Garam masala 1/4 tsp
Black pepper powder 1 pinch
Chaat masala 1/4 tsp
Coriander leaves for garnish
Method:
1. Rinse the poha well and drain the excess water completely. Soak it in milk for about 10 minutes.
2. Heat ghee in a kadhai and lightly fry the cashews and raisins until golden. Remove and keep them aside.
3. In the same kadhai, add bay leaf, jeera, green chillies, ginger, curry leaves, and chopped onions. Sauté until the onions turn soft.
4. Add the boiled green peas, followed by garam masala, black pepper powder, chaat masala, and salt. Mix well.
5. Add the soaked poha and gently combine everything together, ensuring the poha does not break.
6. Check the seasoning and give it a final stir.
7. Serve warm, garnished with fresh coriander leaves.
While most Mumbaikars and residents of Maharashtra are used to the local variety, Varun Shivaramakrishna, who is the executive chef at Novotel Vijayawada Varun, says you have to try the Andhra variety of Atukulu Upma. He explains, "Poha, known as Atukulu in Andhra Pradesh, is one of India's oldest rice-based breakfast staples. Made from flattened rice, it has been consumed across rice-growing regions for centuries owing to its light texture, ease of preparation, and versatility. In Andhra households, Atukula Upma is a popular breakfast, tempered with mustard seeds, curry leaves, peanuts, onions, and green chillies, creating a flavourful yet comforting dish. Vijayawada and the coastal belt often favour a slightly spicier version, sometimes finished with fresh coriander and a squeeze of lemon. Traditional recipes rely on locally sourced ingredients and simple cooking techniques, while contemporary chefs are reinventing poha with millets, seasonal vegetables, sprouts, and protein-rich additions to cater to evolving consumer preferences. The dish continues to bridge tradition and innovation, demonstrating how a humble ingredient can adapt to modern tastes while retaining its cultural significance in Andhra Pradesh's culinary heritage."
Ingredients:
Thick poha (atukulu) 2 cups
Peanuts 2 tbsp
Onion, finely chopped 1 no
Green chillies, slit 2 gm
Mustard seeds 1 tsp
Chana dal 1 tsp
Urad dal 1 tsp
Curry leaves
Oil 2 tbsp
Salt to taste
Lemon juice
Method:
1. Wash and soak poha for 30 seconds; drain.
2. Heat oil, fry peanuts and temper mustard seeds, chana dal, urad dal, curry leaves, onions, and chillies.
3. Add softened poha and salt.
4. Toss gently and finish with lemon juice.
Celebrating one of the many versions of poha from across India, chef Rakesh Sethy at Soulinaire says you can make the Bengali Chirer Pulao. He shares, "Poha is a remarkable example of how a single ingredient can tell multiple regional stories across India. From the vibrant streets of Indore to the comforting kitchens of Bengal, every version reflects local ingredients, traditions, and tastes. Chirer Pulao showcases Bengal's affinity for subtle sweetness, fragrant spices, and textural contrasts, making it both comforting and celebratory."
Ingredients:
Flattened Rice (Chire/Poha): 1.5 cups (medium to thick variety)
Vegetables:
Potato, diced 1 no
Cauliflower florets 1/2 cup
Green peas or chopped carrots 1/2 cup
Aromatics:
Onion, small, sliced 1 no
Ginger, minced 1 tbsp
Green chillies, slit 1-2 nos
Whole spices:
Bay leaf 1 no
Cinnamon stick 1-inch
Green cardamom 3 gm
Cloves 3 nos
Nuts and dried fruits:
Cashew nuts 2 tbsp
Raisins 2 tbsp
Cooking fat and seasoning:
Vegetable oil 2 tbsp
Ghee 1 tbsp
Turmeric powder 1/2 tsp
Salt to taste
Sugar 1 tsp
Garnish:
Lemon juice 1 tbsp
Fresh coriander leaves
Method:
1. Prepare the poha: Rinse the flattened rice gently under running water and let it rest for 10 minutes, until softened.
2. Fry the nuts and vegetables: Heat oil in a heavy-bottomed pan. Fry cashews and raisins until golden and set aside. In the same pan, sauté potatoes, cauliflower, and peas until lightly cooked. Remove and reserve.
3. Temper the spices: Add bay leaf, cinnamon, cardamom, and cloves to the pan. Sauté briefly until aromatic. Add onions, ginger, and green chillies and cook until the onions turn translucent.
4. Assemble the pulao: Add turmeric, salt, and sugar. Return the vegetables to the pan and mix well. Fold in the softened poha gently, ensuring it remains fluffy and separate.
5. Finish and garnish: Add ghee, lemon juice, cashews, raisins, and fresh coriander. Toss gently and serve warm.
While people get the opportunity to celebrate the delicious Indian dish in so many different ways, Avisek Bagchi, who is the executive sous chef at JW Marriott Kolkata gives you one more reason by telling you to be innovative and create a summer special with Raw Mango & Coconut Poha. He shares, "This recipe brings together the cooling sweetness of fresh coconut and the bright tartness of seasonal raw mango. Inspired by coastal Indian flavours, it is light, refreshing, and perfectly suited for summer."
Ingredients:
Thick poha (flattened rice) 300 gm
Raw mango, chopped 100 gm
Fresh coconut, grated 80 gm
Onion, finely chopped 80 gm
Green chillies, finely chopped 2 nos
Curry leaves 10 to 12 leaves
Mustard seeds 1 tsp
Split urad dal 1 tsp
Roasted peanuts 50 gm
Turmeric powder 1/2 tsp
Sugar 2 tsp
Salt to taste
Lemon juice 1 tbsp
Fresh coriander, chopped 20 gm
Oil 2 tbsp
Method:
1. Rinse the poha lightly under running water and drain well. Allow it to rest for 5 minutes until soft but fluffy.
2. Heat oil in a pan. Add mustard seeds and allow them to crackle.
3. Add urad dal and sauté until lightly golden.
4. Add curry leaves, green chillies and onions and ginger. Sauté until translucent.
5. Add turmeric powder and roasted peanuts.
6. Gently fold in the softened poha, salt and sugar. Toss carefully to avoid breaking the flakes. Cook on low heat for 2-3 minutes.
7. Turn off the flame and add chopped raw mango, grated coconut and lemon juice.
8. Mix gently and finish with fresh coriander. Serve warm, garnished with additional roasted coconut, coriander and chopped raw mango.
While we are talking about innovations, the traditional Indian snack has also been made into a beer at Public Beerhall and Snackbar, which opened in March in Versova. Their Poha Lager takes inspiration from the classic flattened rice dish, using poha as a key ingredient in this smooth lager-style beer. Neville Timbadia, who is the co-founder, says the idea was to craft a beer that naturally complements the restaurant's Indian menu - and the Poha Lager has done exactly that. With growing popularity, the city-based restauranteur says they have plans underway to can and bottle the lager for wider retail availability. If you are somebody who loves to experiment, this may just be one way to combine your love for Indian food and beer, especially in the heat that Mumbai is currently experiencing.
