World Poha Day: Poha Citizen to Kande Poha; quick and delicious poha recipes

World Poha Day: Poha Citizen to Kande Poha;  quick and delicious poha recipes

World Poha Day 2022: Today is World Poha Day or Vishwa Poha Diwas and it is celebrated on June 7 every year by fans of one of India’s most beloved breakfasts. Poha or flattened rice makes for a perfect breakfast, snack, or even meal option, depending on the recipe you’re making. Toast it with peanuts, cashews and raisins to make a crunchy and savory snack or soak it in water and add peas and other vegetables for a quick breakfast; there are endless poha recipes that you can try to make at home. (Also read: Healthy breakfast ideas: Eggs to poha; 5 protein-rich foods to start your day)

Poha is considered a healthy breakfast option for people with diabetes and is a healthy source of carbohydrates and a good probiotic. Low in calories and high in iron, poha can be given a healthy twist by adding peanuts and other vegetables to it.

Many people prefer to keep it sweet and combine it with milk and add seasonal fruits such as mango and even banana.

On World Poha Day, here are three interesting poha or pohe recipes you can try at home.

Kande Pohe

Recipe by Chef Sanjyot Keer

Kande Pohe

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4


• Poha – 1 cup

• Salt to taste

• Sugar – 1 tsp

• Lemon juice – 1 tsp

• Peanuts -1/4th cup

• Oil -1 tbsp

• Mustard seed – 1 tsp

• Raw potatoes – ½ cup (small cubes)

• Curry Leaves – 12-15 Nos.

• Green chillies – 1-2 numbers (chopped)

• Onions – ½ cup (chopped)

• Sugar – 1 tsp

• Turmeric powder – ½ teaspoon

• Coriander leaves – 1 tbsp


• Wash the poha and drain the water quickly. Add some salt, sugar and lemon juice without mashing it and let it rest for 5 minutes.

• Dry roast the peanuts for 3-4 minutes.

• Heat oil in the wok and add mustard seeds, add the raw potatoes and fry until half cooked.

• Add curry leaves, green chillies, onions and sugar, mix all ingredients and cook until potatoes are tender and onions are caramelised.

• Add the turmeric powder and fry for a minute, add the soaked poha and squeeze some lemon juice, add some salt and the roasted peanuts.

• Boil the poha for 2-3 minutes. If the poha starts to dry, sprinkle some water over it and mix again.

• Turn off the heat and cover for 2 minutes.

• Sprinkle over some freshly chopped coriander leaves. You can also top it off with some freshly grated coconuts and sev. Serve hot with a slice of lemon.

Tari Pohe

Recipe by Chef Sanjyot Keer

Tari Pohe
Tari Pohe

Preparation time: 15-20 minutes

Cooking time: 30-35 minutes

Serves: 4-5 servings

For kaala masala 250 gm


Oil – 2 tbsp

Bay leaves – 5 gm

Coriander seed -75 gm

Dry Kashmiri Red Peppers – 30 gm

Dry degi Red peppers – 30 gm

Chakri Phool – 8 gm

Javitri – 8 gm

Kaali mirch – 8 gm

Laung – 8 gm

Dagad phool – 8 gm

Dalchini – 8 gm

Jaiphal – 1 Nos.

Green cardamom – 8 gm

Black cardamom – 5 gm

Poppy seed – 8 gm

Sesame seeds – 8 gm

Sun – 5 gm

Jeera – 8 gm

Shah jeera – 8 gm

Rai – 8 gm

Dry coconut – 20 gm

Salt – a pinch

Haldi – 8 gm


Place a wok over medium heat, add oil and all spices, roast until spices are aromatic.

Remove and let cool to room temperature, further transfer to a grinding cup, add salt, a pinch and turmeric powder, grind to a fine powder.

Pass it through a sieve for a fine powdery texture, kaala masala is ready, store in an airtight container and use accordingly.

for poha


Poha – 2 cups

Oil – 1 tbsp

Mustard seeds – 1 tsp

Jeera seeds – 1 tsp

Curry Leaves – 12-15 Nos.

Green chillies – 1-2 numbers (chopped)

Peanuts – 1/4 cup

Onions – ½ cup (sliced)

Turmeric powder – ½ tsp

Sugar – 1 tsp

Salt to taste

Boiled Potatoes – 1-2 medium (diced)

Lemon juice – 1 tsp

Coriander leaves – 0.1 tbsp (chopped)


Wash the poha with fresh water and let it rest in the strainer for another 10 minutes to soften.

Place a pan over medium heat, add oil and fry the peanuts shallowly over medium heat until the peanuts are well roasted. Remove and keep aside.

Place a wok over medium heat, add oil, mustard seed, jeera seed, curry leaves, green chillies and peanuts, cook until peanuts get some color.

Continue to add onions and cook until onions are translucent.

Now add the turmeric powder, sugar and salt to taste, stir briefly for a few seconds, then add the boiled potatoes and stir and cook for 1-2 minutes.

Add the soaked poha, squeeze some lemon juice and add some freshly chopped coriander leaves, mix gently and cook for 3-4 minutes. Turn off the heat, cover and set aside to keep the poha moist and tender until served with tari.

for rate


For cooked chana

Chana (soaked) 2 cups

Salt to taste

for rate

Oil (amount stated in method section)

Dry coconut – 1/3 cup

Onions – 2-3 medium (sliced)

Garlic – 5-6 cloves

Ginger – 1 inch

Whole herbs:

Cinnamon stick – 1 inch

Green cardamom – 3-4 nos.

Black cardamom – 1-2 nos.

Cloves (Laung) – 4-5 Nos.

Black Peppercorns – 4-6 Nos.

Jeera (cumin seed) – 1 tsp

Rai (mustard seed) – 1 tsp

Bay leaves – 2-3 nos.

Hing (asafoetida) – 1 teaspoon

Herbal Powder:

Turmeric powder – ½ tsp

Red chili powder – 4 tbsp

Coriander powder – 1 tbsp

Jeera powder – 1 tsp

Kala masala – 2 teaspoons

Salt – a big pinch

Cooked Chana

Coriander leaves and stems (chopped)

Water – 1-1.5 liters boiling

Amchur powder – 1 tsp

Tomatoes – 10-12 small size (halved)

Fresh Coriander – (chopped)


Soak the chana for 8-10 hours or overnight, then rinse with fresh water and transfer to the pressure cooker, add salt to taste and fill water to 1 inch above the chana surface, cook for 2-3 whistles over medium heat over high pressure.

Turn off the flame and let the pressure cooker naturally depressurize to open the lid, strain the chana and set it aside to use in the tari, making sure to reserve the water.

Place a wok over medium heat, add 2 tbsp oil and dry coconut, cook until coconut turns light brown.

In the same wok, add onions, ginger and garlic cloves, cook until onions are translucent. Now add the whole spices and cook on medium heat for 2 minutes, let the mixture cool and transfer to the same grinding cup, add 50 ml of water and grind to a fine paste. Keep the pasta aside for later use in the gravy.

Continue cooking in the same wok, by adding additional ½ cup of oil, this recipe calls for excess oil which becomes the tari. Heat the oil and add jeera, rai, bay leaves and hing, let the jeera crackle in hot oil, further add the brown paste (onion-coconut paste), cook over medium heat until the paste is golden brown in color.

Reduce the heat further and add the powdered spices and salt, mix and cook over medium heat until the oil separates. You can adjust the amount of red chili powder to your taste.

Now add the cooked chana, freshly chopped coriander leaves along with the stems, stir and cook for 2-3 minutes, further add the reserved chana water and additional 1-1.5 liters of water, mix and cook until it starts to boil. You can adjust the amount of water accordingly.

Further add amchur powder, mix and bring to a boil and cook over medium heat for at least 20-25 minutes.

Check for spices and adjust the salt to taste

Add some more freshly chopped coriander leaves and the halved tomatoes, cook for 5-7 minutes over medium heat. Tari is ready, serve warm with hot poha.

Serve steaming hot poha and top it with kaccha chiwda, then top it with very hot tari with a small amount of chana and a piece of tomato. Garnish with some onions, fresh coriander and some lemon juice and serve warm.

Poha Burger

Recipe from Swapandeep Mukherjee, Chef, The Metropolitan Hotel & Spa

Poha burger
Poha burger


Poha (flattened rice) – 50 gm

Onion (chopped) – 10 gm

Potato (boiled) – 01 no.

Peanuts (powder) – 10 gm

Green pepper (finely chopped) – 01 pieces

Curry leaves – 10 gm

Mustard seed – ¼ teaspoon

Cumin seeds – ¼ teaspoon

Turmeric powder – ¼ teaspoon

Salt to taste

Burger bun – 01 no multigrain or wheat

Oil for frying


Add the poha to a bowl and rinse well with clean filtered water

Drain the water completely and repeat the process until poha becomes soft. keep aside

Take a pan and add oil. When the oil gets hot, add ¼ teaspoon of mustard and cumin seeds. make them sputter

Add onions, green pepper and curry leaves. Saute until onions turn pink

Add potatoes, poha, peanuts and turmeric. Saute until everything is well mixed

Keep the poha mixture aside to get cold

Turn the mixture into a patty.

Take the bun and put thin onion, cucumber, pickles and tomato on the top slice

Place the poha patty and the piece of bread on a plate and serve with ketchup and mustard

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