In our India, from north to South, east to west, poha or flattened/beaten rice, also called avalakki/aval/atukulu, has endless avatars. Bookmark your favourites!
Aloo Pohe Vade
Poha and alu can together have deep-fried goodness on days when we wanna overdo it! In Vishaka Rautela's preparation, poha crisps the exterior. Inside, mashed, spiced alu keeps the cutlet mulayam.
Please find the recipe here: Aloo Pohe Vade
Crunchy Poha
You could call Hansveen Sabharwal's recipe a tiffin box poha. It has all the attributes for something once can rustle up for a lunch box: quick, wholeseome, filling. Similar to Dadpe Poha it adds a little fried peanuts, rai and onions
Please find the recipe here: Crunchy Poha
Poha Chivda
A classic all-year treat, especially at Diwali, poha roasted and mixed with nuts, dried coconut, spices, the way Divya Nair does it, is a handy snack to have around.
Please find the recipe here: Poha Chivda
Dadpe Poha
No cooking needed! And still it tastes delightful. Manisha Deshpande Kotian offers her take on the quick Maharashtrian breakfast -- dampened poha is tossed up with fresh coconut, lime, chillies, crunchy peanuts.
Please find the recipe here: Dadpe Poha
Murg Poha Biryani
Yup, poha makes deadly biryani. Chef Dinesh Mhatre upgrades the rice flake, turning it into something regal, when he creates a chicken biryani using garam masala spices, potatoes, ginger-garlic paste and more.
Please find the recipe here: Murg Poha Biryani
Poha With Pomegranate
It’s poha, but not as you know it... Reshma Aslam chooses to add pomegranate seed-pods or arils along with fresh coconut and peanuts in her recipe of poha.
Please find the recipe here: Poha With Pomegranate
Soya Poha Cutlets
Vidya Subramanian mixes soybean nuggest and poha along with vegetables, onion, garlic, spices, to present a new kinda chaitime snack. Dip it in imli chutney and wolf it down.
Please find the recipe here: Soya Poha Cutlets
Power Poha
What's dat? Kanchan Maslekar converts the humble condiment into a nutrient-rich breakfast that will fuel your day -- it features channa dal, soybean chunks, peanuts.
Please find the recipe here: Power Poha
Bajil
In coastal parts of Karnataka, poha gains a new form -- Celine D'Souza version is a spicy, sweet mix containing jaggery, onions, coconut, coconut water.
Please find the recipe here: Bajil
Aval Upma
Venture further South... Enter Tamil Nadu, poha becomes upma and you will be fed Aval Upma. The rice flake is given a typical South Indian tadka with urad dal, curry leaves and rai. But yes, peanuts are used too.
Please find the recipe here: Aval Upma
Poha Vada
Bethica Das has a slightly different take on vadas. Hers make use of raw bananas, lentils. She opts for brown poha. And uses an egg too to encase the vada before frying.
Please find the recipe here: Poha Vada
Vegetable Poha Khichdi
A comforting mix of dal, sabzi, poha, Maharaj Bhanwar Singh's khichdi is wholesome, warm, and overflowing with veggies. Yum!
Please find the recipe here: Vegetable Poha Khichdi