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Also known as nylon poha its used made as a mixture with peanuts and can be eaten anytime as a snack
Nylon Poha, often called paper poha or nylon paper poha, is the thinnest variety of flattened rice flakes available in India. It's specially processed to be ultra-thin and delicate, making it perfect for creating ultra-crispy, crunchy snacks like Chivda (Chiwda), namkeen mixtures, or roasted/fried treats. Unlike regular breakfast poha (thick or medium), it's not meant for soaking or light cooking—its real magic shines in dry roasting or quick frying for that irresistible crunch.
Nylon Paper Poha –
India's crunchiest secret for perfect chivda! Ultra-thin, super crispy, light on calories, and full of poha's natural goodness. Roast once, store forever — healthy, tasty, and heart-filling snack that keeps the munchies happy without the guilt
Here are the most popular and delicious food items you can easily make with Nylon Poha in Indian kitchens (especially great for tea-time, Diwali, travel snacks, or gifting):
Its most famous in south area eaten with curd, they enjoy it at any meal time of the day.
Medium Poha strikes the perfect balance between thick and thin varieties—neither too fluffy/heavy nor ultra-delicate/mushy. It's moderately flattened, soaks quickly for soft texture while holding shape well, making it ideal for a wide range of dishes. In South India (especially Karnataka, Tamil Nadu, Kerala, Andhra Pradesh), it's famously enjoyed as a simple, cooling, everyday staple, often mixed with curd (yogurt) for a refreshing meal any time of the day—breakfast, lunch, snack, or even light dinner.
In Karnataka (as Mosaru Avalakki), Tamil Nadu (Thayir Aval), and Kerala homes, medium poha mixed with curd is a daily delight—often eaten plain or with a side of pickle/papad. It's simple, affordable, vegan-adaptable (use plant-based curd), and brings families together for quick, wholesome meals. No wonder it's a staple that feels like home!
South Indian Favorite: Curd Poha / Mosaru Avalakki / Thayir Aval
Medium Poha South Indian Delight
Specially for breakfast made with batata poha and kanda poha also sev can be mixed, eaten with cured,its a healthy breakfast
In India, thick poha (also called jada poha or mota poha) is a very popular variety, especially for classic dishes like Kanda Batata Poha (Maharashtra style), Indori Poha, or simple soaked poha with curd/jaggery. It is thicker and less flattened compared to thin poha (patla poha), which gives it unique advantages in texture, cooking, nutrition, and health.
Best for: Authentic Kanda Batata Poha, Batata Poha, or Sev Poha
- How to Enjoy: Mix with curd for a cooling breakfast, or add sev for extra crunch!
- Why Thick Poha? Fluffy texture, better flavor absorption, and sustained energy.
