Poha is a flattened rice flake dish that is a popular breakfast food in several states around the country. From the delicious and iconic poha imarti combination in Madhya Pradesh to the festive kandha poha in Pune and the rest of Maharashtra, this dish makes for a delicious crowd-pleaser that is also filling and super easy to put together. Poha is also a healthy breakfast food as it is easy on the tummy and full of healthy carbohydrates, which can help you power through the busiest of days. Poha is a probiotic food that is prepared from parboiling paddy, then sun-drying it and then beating it to gain the flattened rice shape that we're all so familiar with.
Poha can be consumed in a number of ways. Maharashtrians have a special affinity to the food and consume poha in the form of 'chivda'- deep fried, crunchy namkeen-like snack that is spiced with salt and mixed with peanuts. Another popular Maharashtrian snack prepared from poha is poha papad. Papad is a popular Indian snack that is made from a variety of spiced doughs, including lentils, chickpeas, rice, tapioca (sabudana), etc. The dough is made into small balls, flattened until very thin and then dried to evaporate all water. Then, these dried crispy rounds are deep-fried and served hot. Poha papad is made from dough that combines roasted poha or rice flakes, roasted tapioca pearls or sabudana and boiled grated potato, along with roasted peppercorns and salt. The papad can be easily prepared at home and can serve as a great tea-time snack.
Also Read: Lip-Smacking Ways to Use Papad: From Masala Papad to Rolls and Chaats
Here's an authentic Maharashtrian poha papad recipe by Mumbai-based home chef Vaishali Polke of the YouTube channel, Being Marathi: