13 Tiffin Recipes That Stay Fresh Until Lunchtime

4. Masala Poha

Masala poha—flattened rice sautéed with mustard seeds, curry leaves, green chilies, turmeric, peanuts, and onions—has long been a reliable room-temperature tiffin meal. The key is to rinse and drain poha so it’s fluffy but not wet; excess water is the main culprit for sogginess. Sautéing the tempered spices and onions first and then folding in the poha helps the flavors marry without adding moisture. Roasted peanuts give crunch and act as a textural counterpoint that stays good for hours. If you pack poha the night before, let it cool in a shallow tray to avoid trapped steam, then seal it in the morning. Keep lemon or chopped coriander in a separate tiny container to add at lunch for freshness. Poha is also quick to reheat for those who prefer warm lunches: a minute in a microwave or on a skillet restores the texture nicely.