Indori Poha is a style of making Poha or flattened rice like how it’s made in Indore. Here is How to make Indori Poha.
Indori Poha, How to make Indori Poha
Relishing a bowl of freshly made poha with a cup of hot adrak chai is just the thing that’s going to brighten up a gloomy rainy day. Indori Poha as the name suggests, is a special poha dish that’s made in Indore, it’s traditionally served with jalebis and crunchy namkeen.
This poha has a very unique taste thanks to the use of fennel seeds, peanuts and a special masala called jeeravan masala. Do check out some of the other poha recipes I’ve posted: Red Rice Kanda Poha, Thayir Aval and a simple Aloo Poha.
To make this delicious Indori Poha recipe, first wash the poha and soak it in water for a few minutes, until it softens. It’s important that you choose the thicker variety and remember not to soak it for too long, else it can get mushy. Once the poha has softened, drain the excess water and keep it aside.
In a pan heat vegetable oil and once hot, add mustard seeds and fennel seeds. Allow the seeds to crackle and then add in the peanuts, chopped green chilli, curry leaves and fry it until the peanuts start to brown. To this mix, chopped potatoes are added and cooked. Next the poha is added in a pan along with salt, some turmeric powder, jeeravan masala, lemon juice and sugar. The poha mix is mixed well and cooked for a few minutes. The poha is to be garnished with some fresh coriander, sev mixture, pomegranate seeds and chopped onions.
It’s best to serve it immediately. Poha is the perfect after school snack as it provides instant energy to the kiddos and also keeps them hunger free for a longer period of time. You could also make this recipe for breakfast.
The best part about this recipe is the different tastes and textures that come together beautifully. Coming to the taste, it differs from the regular poha because of the use of a special jeeravan masala. While making this poha recipe, it’s important to ensure that the poha doesn’t get too mushy.
There is no requirement of any accompaniment with this Indori style poha, you can eat it plain and the toppings add a lovely touch of freshness and crunch to the whole dish. If you’re thinking of a hassle free lunch box option, different from the regular rice variants, give this poha recipe a try as it’s really easy to pack, and delicious to eat too.
So what are you waiting for, enjoy this delicious, light and fluffy snack, I’m sure it’s going to be love at the very first bite. You can also make it for birthday parties and anytime you want to add a touch of desi to your meal.
Indori Poha, How to make Indori Poha
Indori Poha is a style of making Poha or flattened rice like how it's made in Indore. Here is How to make Indori Poha.
- 2 cups Poha Thick variety
- 2 tbsp Vegetable Oil
- 1 tsp Mustard Seeds
- 1 tsp Fennel Seeds
- 1/4 cup Peanuts
- 2 tsp Green Chilli Chopped
- 10-12 Curry Leaves
- 1/2 cup Potato Peeled and Cubed
- Salt to taste
- 1/4 tsp Turmeric Powder
- 1 tsp Jeeravan Masala If not available, use 1/2 tsp Roasted cumin powder and 1/2 tsp coriander powder
- 1 tbsp Lemon Juice
- 1 tsp Sugar
- 2 tbsp Fresh Coriander Chopped
- 2-3 tbsp Sev Mixture
- 2 tbsp Pomegranate Seeds
- 2 tbsp Onion Chopped
Wash the poha nicely and soak in water for 2-3 minutes until it is softened.
Do not over soak otherwise poha will become mushy.
Drain the water from the poha and keep it aside.
Heat vegetable oil in a pan.
Once the oil is hot, add mustard seeds and fennel seeds.
Let them crackle for a few seconds.
Add peanuts, green chilli and curry leaves and fry until peanuts turn slightly brown.
Add potato and cover and cook until potatoes are softened.
Add the poha in the pan along with salt, turmeric powder, jeeravan masala, lemon juice and sugar and mix well.
Cook for 2-3 minutes.
Garnish the poha with fresh coriander, sev mixture, pomegranate seeds and onion.
This post is in collaboration with Golden Harvest. To check more recipe that I developed for them, click here.