The Ultimate Poha Battle!

Indori poha vs Kanda poha!

 
The Ultimate Poha Battle!
Image Credit: Pinterest

Poha is a favourite breakfast dish for us Indians. The flattened rice dish is loved by all in the country. There are two main varieties of this dish- the Kanda poha from Maharashtra and the Indori poha from Madhya Pradesh. Both these varieties are very different, and have their own essence and charm.

So, what are these two varieties all about? And how are they different? Lets find out.

First things first. Poha is made with flattened rice, chillies, onion, sarson, and jeera mainly.Both the varieties of poha use these basic ingredients.

Indori Poha: For The Spicy Palate

The spicy poha and sweet jalebi!
The spicy poha and sweet jalebi!

Image Credit: betterbutter.in

Now, about the indori poha. The indori poha is sweet, tangy and sour. It is spicier compared to the Maharashtrian kanda poha. It has a range of textures- crispy, crunchy, soft, you have the all! There are also the local flavours- jeeravan masala, masala boondi and also indori sev! Jeeravan is a local masala and is pretty spicy in taste. Indori poha is a popular street food, and poha jalebi is a treasured street food delicacy of the city. This poha uses saunf. In itself, the poha doesn’t have any vegetables. Rather, vegetables or fruits are added on top after the poha is cooked, as garnish. Chopped onions, some anaar, coriander, lemon juice, indori sev, boondi, they are all added on top are garnishes to make the poha tasty. Sometimes the poha is eaten with imli ki chutney also.

Kanda Poha: Onion At Its Best!

The kanda goodness!
The kanda goodness!

Image Credit: betterbutter.in

Maharashtra’s kanda poha is a much-loved breakfast dish, and a staple breakfast dish in Maharashtra. The major difference between the Indori and kanda poha is that in the kanda poha, vegetables are cooked. The onions are cooked till golden, and some people even add carrot, peas or capsicum to their poha. The kanda poha may be topped with grated coconut, which a local favourite ingredient. Even curry leaves are used in this dish, which are a characteristic ingredient in this area. The kanda poha isn’t as spicy as the indori poha, and is subtle and not particularly strong on flavours. The crunchy kanda, or onion is what adds crispy notes to this dish, and makes it stand out.

So, now you know about both the pohas! Go, try out both of them, and decide the winner of the ultimate poha battle!