Poha is rice that has been parboiled, rolled and flattened into thin, papery flakes — the same grain of Oryza sativa reworked into a light, quick-cooking pantry staple of the Indian subcontinent, where it is also called aval, avalakki, chira, atukulu, pauwa or beaten rice. Dry, the flakes are pale, brittle and almost tasteless, snapping between the fingers; they need no boiling, only a brief soak or rinse to bloom soft, and then they turn tender and faintly milky-sweet, soaking up whatever tempering of mustard, curry leaf, onion and chilli is thrown at them. Because the grain is already cooked before it is flaked, poha goes from packet to plate in minutes, which is why it anchors quick breakfasts, festival sweets and travel snacks across South Asia.