Recipe of the week - INDORI POHA
Indori Poha or Indori Pohe, is one of the most popular street food of Indore, the food capital of Madhya Pradesh. Indori Poha is an easy-to-cook, light, and nutritious snack. It is super tasty and easy to make. It is Indore’s most popular breakfast. The Poha is sweet, sour, and salty served with sev and onions on it, which tastes delicious.
This is the most famous breakfast across the Malwa region of Madhya Pradesh, especially in Indore, Ujjain, Ratlam, etc.…. Indori Poha gets its name from the city of Indore, its place of origin.
Poha which is also known as flatted rice or beaten rice is made from rice flake. It is super tasty and easy to make, and the best part about it is, you can garnish it with nearly anything.
Soaking time: 30 mins
preparation time: 10 mins
cooking time: 10 mins
• 2 cup Thick Poha/Flattened Rice
• 1 Medium Sized Onion Chopped
• 2-3 Green Chillies Chopped
• ½ cup Boiled Fresh Green Peas (optional)
• ½ tsp Turmeric Powder
• 1 tsp Jeeravan Masala (see tips below the recipe)
• Salt to taste
• 1 tbsp Sugar
• 1 Lemon Juice
• 2 tbsp Oil
• ¼ tsp Mustard Seeds
• ½ tsp Fennel Seeds
• ¼ tsp Hing
• ¼ cup Chopped Onion
. 2 tbsp chopped Tomatoes
. 1 tbsp pomegranate kernels
• 1 cup Indori Sev or any spicy namkeen
• 1 tbsp Chopped Coriander Leaves
1. In a big bowl or colander, add poha, rinse it gently, just stir or swirl with fingers, soak in 1/5 cup water and keep aside for 10 mins.
2. Now sprinkle some turmeric powder, salt, sugar, and lemon juice over the soaked poha, mix it lightly with a spoon and keep aside for another 20 mins.
3. Heat oil in a kadhai, add mustard seeds, and Fennel seeds. once it starts spluttering add pinch of hing.
4. Add onions and green chilies and stir fry it. Once the onion becomes slightly golden brown, add boiled green peas and mix it well.
5. Now add the prepared poha mixture, mix it lightly, and cover the lid for 2 mins on low flame.
6. Remove the lid, add chopped tomatoes, Indori poha is ready to serve.
7. Garnish it with some chopped onion, sev, coriander leaves and serve fresh and enjoy.
• Wash or rinse the poha always gently otherwise, it will be mushy.
• If you don’t have jeeravan masala then you can make your own by mixing ¼ tsp cumin seeds powder, ¼ coriander powder, ¼ tsp garam masala, ¼ tsp chat masala, ¼ tsp red chili powder and ¼ tsp pink salt in a small bowl.
• For additional flavor you can sprinkle some jeeravan and lemon juice while serving the poha.