Kanda Batata Poha 

(Part One-Story)

Most people correlate poha with the Maharashtrian-style of savoury dish—a turmeric-infused, fluffy flattened rice that has been seasoned with spices, onions, potatoes and garnished generously with farsan/coconut, or simply loads of fresh, finely chopped coriander with a lemon wedge on the side.

In U.P. and Bihar, it is called Chura-matar and is often prepared in winters when green peas are available in plenty.

But have you ever wondered what makes the Kanda Poha or, for that matter, its brethren from Indore such iconic dishes? After all, poha, which goes by the name chuda, chira or chivda, in ancestry and in usage, shares its timeline with lia (popped paddy) or murmura (puffed rice)—the other two rice varietals that were invented not just as additional sources of food, but as sustenance for the winter months. In fact, according to many culinary anthropologists, the role of flattened rice or chuda was more than just as another form of food. Given that poha could be revived just by soaking it in water and yet was much lighter and as filling as rice, made it an integral part of the daily diet as well as the quintessential food you carried on your travels.

In fact, much of poha’s early dishes were created by its wide use in Charak Samhita, where the easy digestion and malleability allowed for the creation of chira ladoos, payasam and even instant kanji that were used to treat a variety of conditions while readjusting the doshas in the body.

Chuda’s ability to keep the stomach full despite long hours of not eating and a change of weather, made the flattened rice version one of the popular first meals among farmers too. Much like the soldiers, they too would often carry a handful in their bag just in case they felt hungry.

Of course, major credit for popularising the savoury version went to the Marathas who took it everywhere they went. Legend has it that the Indori Poha stemmed from the Maharashtrian Kanda Poha that reached Indore as part of the invasion gift; the Chuda Santula was another such mused innovation. Fascinatingly, much of the savoury poha dishes that are made across India today owes its presence to the Marathas who by the Middle Ages oversaw a kingdom that almost rivalled that of the Mughals. And the proof of it was at least one poha version that seemed to be inspired by the Maharashtrian culinary masterpiece.

But eventually, it was the street food makers—the culinary architects of the last culinary chapter—who eventually popularised poha and made it the iconic dish it is today just by offering it as this “everyday affordable food”, that was delicious and filling.

(Part Two-Recipe)

My recipe is very simple, one thing I did special here is that I deep fried potato slices and then sprinkled salt, black salt, roasted cumin powder, red chilli powder and a lil chaat masala and kept aside for Topping.

Washed chura and drained water, kept aside till my tadka of mustard seeds, chana dal and onions was ready, added frozen peas, salt, turmeric powder, green chillies and half tsp. Rasam powder( You can add sambhar powder too),cooked till peas were soft and then added chura and covered and cooked on low heat. 

Poha is light and flavorful snack.