Poha – A well loved Sunday Breakfast

  So, what do you have for breakfast? This was a casual question that was asked at one of the author talks I was giving. She went a little further, I mean you do not eat eggs and bacon, right? Well, I told her, inherently not eggs and bacon, but eggs, yes! My favorite, everyday pick me up still is the masala omelette featured here. And then there is Poha. A quintessentially Indian vegetarian breakfast that I enjoy!

What Exactly is Poha?

Poha, a traditional breakfast dish made with flattened rice grains called chidwa, poha or chirey (in Bengali) is one of them.  Chirer pulao is a Bengali variation. I have a recipe in The Bengali Five Spice Chronicles and here is a great version on Pree’s blog.

Today’s recipe is one that I have picked up from my mother-in-law’s North Indian kitchen. It has been on my mind as I am riffling through my memories and pictures of Delhi. The North Indian version is a slightly simpler version. In our household it all about peanuts, as the daughter looks forward to picking out the peanuts from her share. In summer, I also add fresh and ripe tomatoes to the mix.  This is one of the most common home style breakfasts, with two other that I must try every time I visit.

Memories of Old Delhi

Another favorite classic treat is the Nagori Halwa-a rich semolina halwa served in a crispy shell. Of course, the best kind only found in Old Delhi.

Then there is the channa kulcha. The Delhi breakfast variety is different from the Punjabi one. Simple whole white peas, drenched in tamarind and served with soft bread. Another quintessential Delhi recipe is this chicken curry found here.

The kulcha with the chickpeas, I sort of can throw together and will someday post, it is less loved than the poha which really is just as comforting and satisfies all.

I tend to use the thin poha for my recipe, also usually use the white variety. If you want a little more heft and feel you want a whole grain version, there are brown poha and thick poha varieties and you can use the soaking method prescribed in this recipe, here.

The general lay of spices are very simple, at a bare basic, you can get away with the turmeric, cayenne and cumin with some ginger and onions, but to get to a well nuanced result throw in some mustard seeds and asafoetida for good results. BTW, my mother-in-law actually makes this without the onions and just relies on the asafoetida and ginger for flavor.

Well, as I say at the end of the day, a homey recipe really is all about the cooks interpretation and how he or she chooses to handle it. As for the vegetables, really depending on what you have around in summer, you can throw in finely chopped bell pepper too!