Indori Poha Recipe
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.
Servings: 4 people
Ingredients
For Jeeravan Masala:
- 1 teaspoon chaat masala
- ½ teaspoon black salt
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon roasted cumin powder
For the poha
- 2 cups thick poha
- ½ teaspoon turmeric powder
- salt to taste
- 2 teaspoons granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ¼ cup peanuts
- 1 teaspoon fennel seeds
- 10-15 curry leaves
- ½ cup chopped onion
- 2 green chili peppers slit into half
Instructions
- Mix together 1 teaspoon chaat masala, ½ teaspoon black salt, ½ teaspoon Kashmiri red chili powder, and ½ teaspoon roasted cumin powder in a bowl. Jeeravan masala is ready. Set it aside.
- 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.
- Mix the softened poha with salt to taste, ½ teaspoon turmeric powder and 2 teaspoon granulated sugar.
- Heat 2 cups of water in a steamer over high heat.
- Transfer the poha to the plate of the steamer and steam it for 4-5 minutes.
- Meanwhile, heat 2 tablespoon vegetable oil in a pan over high heat.
- Once the oil is hot and shiny, add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds to the pan and let them crackle for 3-4 seconds.
- Add ¼ cup peanuts and fry them for 2-3 minutes.
- Add 1 teaspoon fennel seeds and 10-15 curry leaves and cook for 10 seconds on medium heat.
- Now add ½ cup chopped onions, and 2 green chili peppers (slit into half) and cook for another 2-3 minutes.
- Add the steamed poha to the pan and mix well.
- Cover the pan and cook on low heat for 3-4 minutes.
- To serve, transfer the poha to the serving plate. Sprinkle jeeravan masala on top. Adjust the quantity according to your taste.
- Top with chopped onion and tomato.
- Finally top with pomegranate seeds, cilantro (coriander), farsaan ((crunchy thick sev mixture) and serve immediately.
Video
Notes
Do not over soak the poha, otherwise, it will become mushy and sticky.
For the best taste, I will suggest you make jeeravan masala at home. The homemade version is free of any artificial colors and preservatives too.
Top it with a thick Indori sev. If you can’t find it, you can just top it with any thick spicy sev. Even bikaneri bhujia is a great option to top your poha.
Steaming the poha makes it soft, but you can skip that step and add the soaked poha directly to the pan. Though, for the best taste and texture, I will recommend steaming it first.
Nutrition
Calories: 483kcal | Carbohydrates: 82g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Sodium: 27mg | Potassium: 300mg | Fiber: 3g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 56.2mg | Calcium: 60mg | Iron: 2.1mg
