Organic Thick Poha 200g | Unpolished, Iron-Rich | Woitpure

Why Your Poha Turns Mushy – And Why Ours Does Not

Mushy poha is almost always over-polished poha. Aggressive polishing removes not just the bran but also the outer structural layer of the flattened grain. Without this layer, poha absorbs water too fast and breaks down unevenly – the outside becomes mushy before the inside softens. This is why you have to watch it so carefully when rinsing.

Unpolished thick poha retains its outer grain layer. It absorbs water slowly and evenly, giving you a wider margin of error when rinsing and a consistently firm, separate final texture.

The Iron Fortification Paradox

Standard polished white poha has most of its iron removed during processing. FSSAI mandates iron fortification of some branded poha products specifically because of this – they add synthetic iron back into something that had natural iron before polishing. Unpolished poha does not need fortification. The iron is still there, in its natural food-matrix form which your body absorbs more efficiently than synthetic iron salts.

• 2.8mg natural iron per 100g – retained from the unpolished bran layer
• Lower glycemic index than polished white poha – fibre intact
• No synthetic iron fortification needed
• No artificial whitening agents
• Firm texture with wider cooking margin

Product Specifications

How to Use

Perfect Poha Breakfast: Rinse under cold water for 20 seconds (do not soak). Let drain 2 minutes. Temper with mustard seeds, curry leaves, green chilli, and onion. Add rinsed poha, salt, and lime. 10-minute meal delivering 3mg iron.

Chivda Trail Mix: Dry-roast thick unpolished poha in a pan until crisp – it crisps without burning because the structure is intact. Mix with fried peanuts, dried coconut, sugar, and salt. Shelf-stable for 2 weeks.

Poha Idli Upgrade: Blend 50g soaked thick poha into your idli batter. Improves texture, reduces fermentation time by 1-2 hours, and adds natural iron to the dish.