Indori Poha
Give your usual poha recipe a break and try this Indori Poha which gets its unique taste from jeeravan masala. It is a very popular street food sold on the streets of Indore along with jalebi for breakfast. Try out my authentic recipe to make it.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 tsp chaat masala
- 1/2 tsp black salt
- 1/2 tsp Kashmiri red chili powder
- 1/2 tsp roasted cumin powder
- 2 cup thick poha
- 1/2 tsp turmeric powder
- salt (to taste)
- 2 tsp granulated sugar
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 cup peanuts
- 1 tsp fennel seeds
- 10-15 curry leaves
- 1/2 cup chopped onion
- 2 green chili peppers (slit into half)
Instructions
- 1
Mix together 1 tsp chaat masala, ½ tsp black salt, ½ tsp Kashmiri red chili powder, and ½ tsp roasted cumin powder in a bowl. Jeeravan masala is ready. Set it aside.
- 2
Wash 2 cups of thick poha 1-2 times with water gently. Drain the water completely. Add ¼ cup water to the bowl and keep the poha aside for 10 minutes. It will absorb the water and get softened in this time.
- 3
Mix the softened poha with salt to taste, ½ tsp turmeric powder and 2 tsp granulated sugar.
- 4
Heat 2 cups of water in a steamer over high heat.
- 5
Transfer the poha to the plate of the steamer and steam it for 4-5 minutes.
- 6
Meanwhile, heat 2 tbsp vegetable oil in a pan over high heat.
- 7
Once the oil is hot and shiny, add 1 tsp mustard seeds and 1 tsp cumin seeds to the pan and let them crackle for 3-4 seconds.
- 8
Add ¼ cup peanuts and fry them for 2-3 minutes.
- 9
Add 1 tsp fennel seeds and 10-15 curry leaves and cook for 10 seconds on medium heat.
- 10
Now add ½ cup chopped onions, and 2 green chili peppers (slit into half) and cook for another 2-3 minutes.
- 11
Add the steamed poha to the pan and mix well.
- 12
Cover the pan and cook on low heat for 3-4 minutes.
- 13
To serve, transfer the poha to the serving plate. Sprinkle jeeravan masala on top. Adjust the quantity according to your taste.
- 14
Top with chopped onion and tomato.
- 15
Finally top with pomegranate seeds, cilantro (coriander), farsaan ((crunchy thick sev mixture) and serve immediately.