Thick poha vs thin poha is a tasty dispute that arises from a simple grain in the busy world of Indian food.
The appearance of these flattened rice flakes is similar, but hidden secrets lie within them that will change the way you love to eat.
Think about biting into a food so perfectly cooked that the texture dances on your tongue, from delicate and melt-in-your-mouth soft to crunchy but sensitive. But what type is the best?
In this article, we’ll discuss the key benefits, nutritional differences, cooking methods, and storage tips of each poha to help you decide which is appropriate for your next meal.
What is Thik Poha?
Thick poha, or flattened rice, is made up of rice flakes, which are thicker and have a stronger texture. To make these flakes, rice paddy is parboiled and then flattened into thicker pieces that hold their shape while cooking.
The thicker flakes offer an excellent combination of softness with crisp edges, ideal for making dishes such as binding agents in fitters or used in the batter of dosa, dhokla, and idli.
What is Thin Poha?
Thin poha, also known as nylon poha or patla poha, is made of very thin and fragile rice flakes that are more brittle than thick poha.
Thin poha is particularly useful for dishes that require minimal cooking, such as chivda (a savoury snack mix), or for dishes that need rapid liquid absorption because they cook more quickly and have a softer texture, like kanda poha (poha with onion) or batata poha (poha with potato)
Benefits of Thick Poha
- Increased texture: Thick poha is identified by its texture and stronger flakes. The thicker grains enhance the taste experience by giving meals a more hearty and enjoyable bite by adding a pleasing chewiness when toasted and a pleasing chewiness when cooked.
- Ideal for cooking: Thick poha works great with recipes that require cooking or further processing. It is ideal for savoury dishes like Poha Cutlets where grains hold well and beautifully transmit the spices because it absorbs flavours quite effectively.
- Versatile: Thick poha is versatile in being able to be used in any recipe. It does not lose its shape even when cooked for a long time, whether it is savoury or sweet. For creative recipes where a balance between texture and flavour is important, such as poha kheer or poha bars, this poha is a reliable option.
Benefits of Thin Poha
- Quick preparation: The thin poha has a very fragile, paper-like structure. Because of this, it can soak liquids in just seconds and become soft. It is the most convenient choice for recipes like Kanda Poha or Sweet Poha where minimal cooking time is required.
- Snack delight: Thin poha is popular for snacks like Poha Crispy or Poha Chivda because it is light and airy. These snacks retain the thin flakes’ texture, giving them a pleasant crunch that goes well with dried fruits, nuts, and spices.
- Versatile:Thin poha is very versatile and can be used in many recipes. After soaking, it becomes soft and flexible, which makes it perfect for sweet recipes like Poha Ladoo, where it adds to the smooth, mouthwatering texture of the dish.
Nutritional Comparison: Thick Poha Vs Thin Poha
Both thick and thin poha have the same nutritional content because they are made of the same ingredient, rice. However, their different thickness may affect how they are prepared and consumed.
| Nutrient | Thick Poha | Thin Poha |
|---|---|---|
| Carbohydrates | High | High |
| Protein | Moderate | Moderate |
| Fiber | Higher | Lower |
| Absorption of Fats | Moderate | Higher (due to lightweight flakes in fried dishes) |
Which is healthier?
Thick poha is usually considered healthier since it requires less oil for cooking and retains more fibre. Thin poha is often used in fried starters. It may absorb more oil and increase the calorie count.
Cooking Method: Thick Poha Vs Thin Poha
Thick Poha
- Rinse gently: put the thick poha in a mesh strainer and swirl it around with your hands as you pour water over it two or three times. The water aids in the rinsing away of dirt and starch, yet careful handling prevents the breaking of the flakes; the flakes should feel a little wet but not soggy.
- Soak lightly: After washing, lightly mist flakes with water to wet. Then let them rest there for three to five minutes. When you lightly press a flake between the fingertips and it breaks easily but does not become mushy, you know they’re ready. For enhanced absorption, include turmeric and salt at this point if needed.
- Cook slowly: Once the oil is hot, add onions, green chillies, and any other vegetables like potatoes or peas after tempering the mustard seeds and curry leaves. Now add the cooked veggies to the softened poha and gently stir. Throughout this process of five to seven minutes of cooking, the thick flakes maintain their shape but imbibe all the flavours from the veggies and spices.
Thin Poha
- Minimal soaking: Just soak thin poha under running water for ten to fifteen seconds. Thin, delicate flakes will dissolve if subjected to too much water. To retain the crispiness, some recipes don’t even include the rinse phase.
- Instant-cook: It requires very little or no moisture as it is paper-thin. The thin poha is often grilled with a small amount of oil until it turns crispy before being mixed with curry leaves, spice powders, and roasted peanuts to make chiwda. It takes only two to three minutes to cook everything.
- Use for quick dishes: It is best suited for quick dishes like chiwda due to its quick cooking time. The thin flakes are often mixed with roasted cashews, peanuts, and raisins to make spicy chiwda, which is then seasoned with salt, curry leaves, and chilli powder.
Tips for storing thick and thin poha
Thick poha: It will not break easily due to its robust texture. But you should store it in an airtight container and keep it in a dry and cool place to ensure its freshness and quality.
Thick poha: You should handle it with care and store it in airtight containers to prevent crumbling and to ensure the freshness and quality
Which one should you choose?
The choice between thick poha vs thin poha mainly depends on your personal preference and the outcome of the dish.
Thick poha is best suited if you want a strong, chewy texture or if you want to cook the poha further in a larger meal. Thin poha, however, is the best if you prefer fast and easy meal preparation or like the taste to be delicate and airy.
Conclusion
Both thick poha and thin poha have their own distinct characteristics, catering to various cooking needs and personal tastes.
Whereas thick poha excels in the sturdier texture and hearty dishes, thin poha is more effective for quick snacks and easy recipe incorporation. Ultimately, it’s all about finding that perfect balance of flavours, textures, and cooking methods that goes well with your culinary preferences.
So, whether you are a fan of thick poha or thin poha, these tasty variations of flattened rice flakes surely will bring a flavour bang to your breakfast bowl or evening snack.