World Poha Day 2025: Poha is included in the list of delicious and healthy breakfasts of India, which are eaten with great taste in many cities of India. Seeing the craze of people towards Poha, World Poha Day is celebrated every year on 7 June. This day may be celebrated once a year, but there are some cities and families where every day is Poha Day. Poha is a dish made from chivda, which people like to eat for breakfast. Poha is eaten here from Maharashtra to Madhya Pradesh and South India. However, the effect of different states and different tastes is also seen in Poha. If you want to taste the poha of different cities, then here you are being told eight methods of making Poha.

Indori Poha

Poha of Indore in Madhya Pradesh is very famous. Here, from street food to every household, the morning starts with poha. To make Indori Poha, thick chivda is washed with water, although it is not soaked for long. After cooking the steamed poha, salt, and sugar are added to it and then a tempering of roasted peanuts, mustard seeds, fennel seeds, and curry leaves is added on top. Salt, chili, and namkeen are added and served.

Maharashtrian Poha

Maharashtrian style poha is famous as Kanda Poha. In this, soft poha washed in water is lightly fried and salted and sugar is added. Then, in a pan, heat oil and fry mustard seeds, cumin seeds, a pinch of asafoetida, and finely chopped onions add poha, and fried crispy peanuts and cover and cook for five minutes. Add lemon, green coriander, and grated coconut on top.

Kolache Poha

Kolache Poha is also eaten in the Konkan region of Maharashtra. It is made in the Konkani style. It is sweet and sour, in which coconut milk, tamarind pulp, and jaggery are added. It is in a light liquid form.

Poha Medu Vada

It is prepared in the South Indian style. Usually, it is prepared by mixing urad dal and rice. To make it, add curd to the soaked poha and knead a soft dough. If the dough is soft, add rice flour or semolina. Add chopped vegetables and spices to it and give it the shape of a vada. Then fry it in hot oil till it turns golden.

Doi Chire

Doi Chire, which is called Dahi-Chida, is prepared in Bengali style. To make it, add sugar or honey to the water-washed poha, add curd, and add bananas, dry fruits, raisins, etc.

Dadpe Poha

Dadpe Poha is a popular breakfast in Maharashtra and Gujarat. This dish is made from thin poha, which does not even need to be soaked in water. Finely chop onion, tomato, green coriander, and chili and add it to the poha. Now prepare the tadka by adding mustard seeds, cumin seeds, green chili, asafoetida, and turmeric in hot oil in a pan, which is poured on the poha. Add lemon juice, sugar, and salt on top. This poha is eaten crispy.

Corn Poha

Corn Poha is mainly eaten in Gujarat. It is prepared in Gujarati style. In which corn is used with poha. To make it, boil the corn grains squeeze the soaked poha, and keep it aside. Finely chop tomatoes, onions, and green chilies and make a paste of ginger-garlic. Fry mustard seeds and curry leaves in hot oil in a pan and add vegetables to it when it becomes soft, add boiled corn and poha and mix. Add salt and later garnish with lemon juice and green coriander.

Tari Poha

Tari Poha is also called Nagpuri Poha. It is a mixture of poha and spicy curry made from black gram.

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