Description
Made from traditionally flattened white rice, White Kanda Poha has a light colour, soft texture, and a fluffy bite when prepared. It is a versatile ingredient for Indian breakfasts such as Kanda Poha, Dahi Chuda, and homemade snacks. The flakes absorb seasonings well while holding their shape when rinsed and cooked correctly.
Product Highlights
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Unbleached processing: Made without artificial whitening agents or synthetic food colour.
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Soft, fluffy texture: The flakes soften evenly and hold their shape during preparation.
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Single ingredient: Made from 100% flattened white rice.
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Everyday versatility: Suitable for Kanda Poha, Dahi Chuda, chivda, cutlets, and other homemade recipes.
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Crafted by rice milling specialists: Prepared using dedicated paddy cleaning, roasting, and flattening methods.
Ingredients & Shelf Life
100% Unbleached Flattened White Rice (Chuda / Poha).
Shelf Life: 6 Months from the packaging date.
Nutritional Profile
| Parameter / Nutrient |
Value (Per 100 g) |
| Energy |
~350–355 kcal |
| Protein |
~6.5–7.2 g |
| Carbohydrates |
~77–80 g |
| Dietary Fiber |
~1.5–2.5 g |
| Total Sugar |
0 g |
| Added Sugar |
0 g |
| Total Fat |
~1.0–1.2 g |
| Sodium |
Naturally low (< 10 mg) |
Product note: Single-ingredient staple made from flattened white rice. Please refer to the pack label for the final declared nutrition values.
Know Your Maker
M/S Mahalaxmi Chuda Mill & The Journey of White Poha
White poha can vary in colour, texture, and preparation quality depending on the rice and milling method used. To deliver consistent, unbleached flattened rice, Past In Present Agro partnered directly with M/S Mahalaxmi Chuda Mill in Dihagaon, Narendrapur, Odisha. Their facility focuses on the traditional craft of flattened rice.
The millers clean, parboil, roast, and press the grain using dedicated mechanical rollers designed to retain the flakes' natural structure. The result is poha that softens evenly, absorbs tempering well, and remains distinct when prepared with care.
The Supply Chain Pause and Consumer Movement
Because M/S Mahalaxmi Chuda Mill is located in Odisha and our central distribution operates across state borders, moving inventory across long transit lines created recurring logistics and inventory bottlenecks. Reluctant to compromise on fresh batches, we temporarily suspended the product on our platform.
Our customers continued asking for the product, especially for its familiar texture and suitability for traditional breakfast recipes. In response, we spent six months restructuring transit coordination and warehouse protocols with the team at M/S Mahalaxmi Chuda Mill.
Today, our unbleached White Kanda Poha is back in the Past In Present Agro catalogue, brought back in response to customer demand.
Ways to Enjoy
1. Authentic Maharashtrian Kanda Poha
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How to make: Place white poha in a colander, rinse gently under running water for 20–30 seconds, and drain thoroughly; let it sit for 5 minutes. In a pan, warm cold-pressed groundnut oil, splutter mustard seeds and cumin, then sauté finely sliced onions (kanda), curry leaves, green chilies, and crunchy peanuts. Add a pinch of turmeric and salt, gently fold in the softened poha, cover, and steam on low flame for 2 minutes.
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Finishing touch: Garnish with fresh grated coconut, chopped coriander, and a squeeze of fresh lemon juice.
2. Dahi Chuda
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How to make: Rinse white poha and mix it with fresh curd. Season with roasted cumin powder and rock salt for a savoury preparation, or stir in jaggery powder and crushed nuts for a sweet snack.
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Why: A traditional no-cook preparation with a soft texture and mild flavour.
3. Quick Roasted Poha Snack
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How to make: Lightly toast the poha dry or with a small amount of cold-pressed oil, then toss with turmeric, roasted gram (dalia), curry leaves, and pink salt.
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Why: A crisp tea-time snack with savoury flavour and a satisfying crunch.
Key Preparation Tip
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Do Not Over-Wash: White poha absorbs moisture quickly. A quick 20-second rinse in a strainer followed by resting is sufficient—never leave it soaking submerged in a pot of water.
Storage Info
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General Storage: Store in a cool, dry, and clean pantry shelf.
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Sunlight Protection: Keep away from direct sunlight, damp kitchen areas, and heat sources.
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Airtight containment: Immediately transfer into a dry airtight container, such as a glass jar or stainless-steel dabba, after opening to protect against moisture and pantry insects.
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Handling: Always use a dry scoop or spoon.
