Indori Poha is a style of making Poha or flattened rice like how it’s made in Indore, khatta meetha. There is a special masala added in it called Jeeravan Masala which gives it a very unique taste. Here is how to make it.
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 khatta meetha (Tangy & Sweet) taste thanks to the use of fennel seeds, peanuts and a special masala called jeeravan masala.
Indori Poha is best served immediately after making and 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.
However, in Indore Poha Jalebi is a classic combination and no one eats the poha all by itself. Jalebi must accompany it 🙂
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.
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.
How to soak poha so that it doesn’t becomes mushy.
This poha is generally served with jalebi and Poha Jalebi is a very popular combination in Madhya Pradesh.
It is also topped with sev and sliced onion.
You can serve this poha with masala tea and a generous sprinkling of some spicy sev like bikaneri bhujia which is my fav.
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Indori Poha Recipe
- 2 cups Poha (Thick variety)
- 2 tbsp Vegetable Oil
- 1 tsp Mustard Seeds
- 1 tsp Fennel Seeds
- ¼ cup Peanuts
- 2 tsp Green Chilli (Chopped)
- 10-12 Curry Leaves
- ½ cup Potato (Peeled and Cubed)
- Salt to taste
- ¼ tsp Turmeric Powder
- 1 tsp Jeeravan Masala (If not available, use ½ tsp Roasted cumin powder and ½ 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.
- Now 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.
- Serve hot.