Poha is a staple breakfast across many Indian states, especially Maharashtra, Madhya Pradesh, and Gujarat. Historically, it was a quick, nutritious meal for laborers and travelers because it requires minimal cooking and uses inexpensive ingredients.

In Maharashtra, poha is often seasoned with mustard seeds, curry leaves, and peanuts, while in Madhya Pradesh it may include potatoes and a hint of sugar. In Gujarat, poha is sometimes sweetened with jaggery and topped with sev, whereas in South India a version called ‘aval upma’ adds grated coconut and chilies.

Maharashtrian poha is typically served hot, garnished with fresh coriander, a squeeze of lemon, roasted peanuts, and sometimes a side of sev or fresh yogurt. It is often accompanied by a cup of chai.

Poha is a popular fasting-friendly dish for religious observances like Navratri, and it is also served during festivals such as Ganesh Chaturthi and as a comforting breakfast on rainy mornings.

Poha’s unique texture—soft yet distinct flakes—combined with the bright flavors of mustard, curry leaves, lemon, and optional peanuts makes it a light yet satisfying start to the day, distinguishing it from heavier breakfast items like parathas or idlis.

Traditional poha uses thin flattened rice, mustard seeds, curry leaves, peanuts, and fresh lemon juice. Acceptable substitutes include using any neutral oil instead of peanut oil, replacing peanuts with cashews, or using a pinch of hing for extra aroma.

Poha pairs beautifully with a side of plain yogurt, a cup of masala chai, or a small serving of spicy pickle. For a fuller meal, serve it alongside aloo bhaji or a simple cucumber‑tomato salad.

Common mistakes include over‑soaking the poha, cooking the tomato for too long (which makes it mushy), and adding the poha while the flame is still high, which can turn the flakes soggy. Follow the quick‑soak and steam‑finish steps to avoid these issues.

Turning off the flame prevents the delicate poha flakes from absorbing excess heat and moisture, which would make them mushy. The brief steam finish later gently heats the poha without over‑cooking it.

Yes, you can soak the poha and prepare the tempering up to 30 minutes in advance. Store the soaked poha in a covered bowl in the fridge and reheat with a splash of hot water and a quick steam before serving.

The YouTube channel Unknown focuses on simple, home‑cooked Indian recipes that emphasize quick techniques and flavorful results for everyday cooks.

Channel Unknown prioritizes minimal equipment, clear step‑by‑step narration, and practical tips like the quick‑soak method for poha, making traditional dishes accessible without requiring extensive prep or exotic ingredients.