Poha, the humble flattened rice, is a beloved staple across India, although its origins and journey through time are as fascinating as its taste! While the exact origins remain shrouded in culinary history, references can be traced back to ancient India. The epic Mahabharata mentions “aval”, suggesting its consumption during that era.
Over the time, Its nutritional values such as being rich in carbohydrates and low in fat which provides a quick and healthy energy boost, along with its quick and easy cooking has made it a popular anytime go to option.
Today Poha has its diverse and unique preparations through out the country such as Indori Poha along with its accompaniments – Ratlami Sev, Namkeen Boondi and Jeeravan Masala, Maharashtrian Aloo kanda poha or the aval from down south.
Whether enjoyed as a traditional breakfast or a modern snack, poha’s journey from ancient origins to modern kitchens is a testament to its enduring appeal and versatility. Its evolution into a beloved comfort food enjoyed in various regional forms, Poha’s journey is one of culinary creativity and cultural adaptation.