Your recipes for Poha and Potato Pulao both sound delicious, but I'm not sure whether to use thick or thin poha. And what should be the final texture of the poha when it's ready to eat? Thank you for such a wonderful website!
Hello Channa
Welcome back!
I use medium Poha (Pawa). Most Indian grocers stock it. Gujrati shops have the best selection, because they cook it regularly. The consistency is similar to pilaf/pulao rice, each grain soft but seperate, not glued together.