Indori Poha Recipe
Indori Poha is a popular street food from Indore a city in Madhya Pradesh. Made with flattened rice (poha), onion, aromatic spices, jeeravan masala and unique toppings, Indori Poha is light, flavourful, and incredibly satisfying. It has different textures like, soft, crunchy and crispy in every spoon. This is perfect for a breakfast or snack.
Ingredients
- 1 cup poha
- salt to taste
- water as needed
To temper
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon fennel seeds
- 1 green chilli finely chopped
- ¼ cup onion finely chopped
- ½ teaspoon sugar
- ¼ teaspoon turmeric powder
For topping
- 2 tablespoon fried peanuts
- jeeravan masala as needed
- 2 tablespoon onion
- 2 tablespoon pomegranate
- 1 small lemon wedge
- 2 tablespoon sev, boondi
- 1 tablespoon coriander leaves
For Jeeravan Masala
- ½ teaspoon red chilli powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon chat masala powder
- ¼ teaspoon garam masala powder
- ⅛ teaspoon ginger powder
- ⅛ teaspoon hing
- ¼ teaspoon fennel seeds powder
- a pinch black salt
Instructions
Making Jeervan Masala
- For making jeervan masala take all the spices mentioned
- Mix it together and jeervan masala is ready!
Preparing Poha
- Take 1 cup thick poha.
- Rinse it couple of times. Drain water completely then add salt to taste, ½ teaspoon sugar and ¼ teaspoon turmeric powder.
- Mix it well and set aside.
Tempering
- Heat.1 tablespoon oil add ½ teaspoon mustard seeds, let it splutter.
- Add ¼ cup onion give a quick saute until it turns transparent. You can skip onion here and add raw onion only for topping too.
- Add poha.
- Mix it well. Sprinkle little water.
- Cook covered for 2-3 minutes.
- Mix it well and your poha is ready!
- Now get ready with all your ingredients for assembling and serving
- To the serving plate add cooked poha then sprinkle raw onion and 2 pinches of jeervan masala.
- Add fried peanuts, pomegranate, sev, boondi and finally coriander leaves. Serve with lemon wedge and a spoon.
Video
Notes
- Poha - I would recommend using thick poha as it absorbs moisture without becoming mushy.
- Rinse gently - Wash the poha under running water for just a few seconds and drain immediately. Over-soaking will make it soft and sticky.
- Mix well - Add salt, sugar and turmeric powder to poha and mix thoroughlly.
- Serving - After adding topping serve immediately.
- Balance the heat - Use kashmiri red chilli powder for vibrant colour and less spicy.
- Top generously - Garnish with raw onion, fried peanuts, fresh coriander, sev, pomegranate seeds, grated coconut (optional) and a squeeze of fresh lemon juice for the classic Indori experience.
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