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5 min
19/01/2026
Poha is considered a staple food in the state of Maharashtra. It can be consumed as a part of breakfast or as a snack. While poha may seem easy to prepare, it actually requires a bit of technique to perfect. A poor poha recipe will be too soggy or dry, and therefore not a true representation of the authentic Maharashtrian style of poha.
While a good poha recipe appears to be simple at first glance, anyone who has prepared poha knows that it is not as easy to prepare as it appears. If too much water is added to the poha, it will end up being mushy; if too little water is added, the poha will remain dry and chalky. Kanda poha at a Maharashtrian home is less of a "recipe" and more about achieving the right texture. Timing, balance and restraint are far more important than the ingredients. This article on how to make a perfect poha will concentrate on the wash technique, resting time, and the proper sugar-salt ratio, which will lead to the most satisfying breakfast experience.
When it comes to how your flattened rice behaves in your poha recipe, the thickness of your flattened rice makes all the difference in determining if your poha recipe will be a success. For Maharashtrian kanda poha, thick poha is used so that the rice can gradually absorb moisture and hold its shape. Thin poha tends to become soggy very quickly, and the last thing you want to do is risk turning your poha into a soggy pile of goo. Therefore, when deciding what size of flattened rice would be appropriate for making your poha recipe, choose medium to thick flattened rice to ensure that your poha recipe will have a fluffy, separate and light texture and will not become dense or sticky.
The most vital aspect of creating an excellent poha recipe is how it is washed. Unlike rice, poha needs to be rinsed quickly in running water until soft enough to be pressed between your fingers (about 1 – 2 seconds). After rinsing, allow the poha to sit for a few minutes so that the moisture can be evenly mixed throughout the flakes. If the poha is oversaturated, it will have a mushier texture than if it had been allowed to rest after washing.
The other key ingredient in poha is onions. In kanda poha, the onions should not be browned, but wilted and translucent. Brown onions impart bitterness to the poha, overwhelming its delicate taste. The temperature of the oil used while cooking will determine whether mustard seeds crackle and release their aroma and whether onions soften at a low enough temperature to create a base for flavouring, not to dominate the poha.
Undeniably, the sweetness characteristic of Maharashtra poha recipes is subtle. The purpose of adding sugar is to balance salt, the sharpness of the onion and the bitterness from the turmeric. To ensure an even distribution of sugar and salt, should be added directly to the poha instead of the cooking vessel. This balance creates the distinction between an authentic poha recipe and one lacking substance.
Turmeric is what gives the colour to poha, and should be used very sparingly. Using too much will make the dish duller and produce a bitter flavour. Lemon juice is something that should be added towards the end of the cooking process because when you heat lemon juice, the acid is destroyed, so if you finish cooking with lemon, you keep the poha recipe fresh and vibrant. The way you time these ingredients helps to keep the clarity of the flavours instead of causing them to muddle together.
Nuts (peanuts in particular) are not only used for garnishing on top of the dish; they also provide a contrast to the other ingredients. If the peanuts are cooked separately or fried early on in the process, you will have a crunchy texture. If the peanuts are soft, they will sink into the poha and will disrupt the overall texture. Fresh coriander and grated coconut can be added during times of tradition; when adding these items, you will enhance the dish by providing an aroma and freshness, without complicating the dish.
Many people fail at making a poha recipe because they are impatient. Stirring too roughly will break apart flakes of the rice, and adding water to the pan halfway through will produce unevenly soft rice, and reheating dried-out poha. A well-executed poha recipe utilises a gentle folding technique and residual steam as opposed to continuous heating. When this technique is respected, the poha dish will be delicious and prepared repeatedly.
