Indori Poha is a regional variation of the popular Indian breakfast where flattened rice or Poha is traditionally served with jalebis and crunchy namkeen making it a favourite among locals.
Poha is a go-to breakfast option for many parts of India to make different recipes with this , each one unique to their region and food culture. This Poha recipe is the most famous breakfast across the Malwa region of Madhya Pradesh, especially in Indore, Ujjain, Ratlam, etc.
What makes the Indori Poha different from the famous Kanda Poha of Maharstra and our very own Chuda Santula is the use of fennel seed , which adds a sweet taste and floral aroma, along with the use of a locally made spice mix called Jeeravan -a special blend of select spices that are so versatile that it can be added to almost all your favorite dishes – from salads to dal. This is made from ingredients like dry mango powder, black salt, roasted coriander seeds, cumin seeds, ginger powder, kashmiri lal mirch , fennel seeds, sugar, Bayleaf, Cinnamon, Black Pepper, etc.
HOW TO COOK AUTHENTIC STEAMED INDORI 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 to choose the thicker variety of Poha and remember not to soak it for too long, else it will get mushy.
- Once the poha has softened, drain the excess water and keep it aside.
- Add salt, turmeric powder and Sugar to the soaked poha .
- The secret of the softness of Indori poha comes from the unique technique of steaming on a water bath where you allow the water to boil in a pot below and poha is steamed on a large plate on top.
- A light tempering of green chilies, mustard, fennel seeds and curry leaves is added to it instead of sautéing in oil.
- Before serving, top the poha with raw onions, pomegranate kernels, coriander leaves, Ratlami Sev, and a generous sprinkle of jeeravan masala.
- Serve Indori poha immediately, with a squeeze of lime juice.
For best results, do not oversoak the poha while washing it, the poha should be soft but whole and mushy. For best results, use thick variety of Poha for this recipe. These pohas absorbs less water and does not get soggy.
Ingredients for making Indori Poha:
Serves: 2 Persons
- 4 cups Thick variety of Poha
- 1 tsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Fennel Seeds
- 2 Green Chillies (Chopped)
- 10 to 12 Curry Leaves
- Salt to taste
- 1/2 tsp Turmeric Powder
- 2 tsp Jeeravan Masala
- 1 tbsp Lemon Juice
- 1 tbsp Sugar
- 2 tbsp Fresh Coriander (Chopped)
- Sev Mixture for topping
- Chopped onion for toppings
- Pomegranate kernels for toppings
Instructions
- Wash the poha nicely and soak in water for 1 minutes until it is just softened. Do not over soak otherwise poha will become mushy. Drain the water from the poha and keep it aside.
- Once the poha has softened, drain the excess water and and add salt, turmeric powder and Sugar to the soaked poha .
- Boil water on a pan and place the soaked poha on a plate over the boiling water and allow the poha to get steamed for 5 minutes.
- In the meantime, heat oil in a pan. Once the oil is hot, add mustard seeds and fennel seeds. Let them crackle for a few seconds.
- Add green chilli and curry leaves and pour the same on the steamed poha and mix.
- Now add jeeravan masala and mix well. Cover and cook for 2-3 minutes.
- Garnish the poha with fresh coriander leaves , sev mixture, pomegranate seeds and onion and a generous pinch of jeeravn masala.
- Squeeze some lemon juice and serve hot with Jalebis on side.
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