Indori Poha – a famous street-style breakfast dish from Indore.
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About Indori Poha
Indori Poha is a unique variation of poha where the poha is steamed rather than directly sautéed, which gives it a soft, melt-in-the-mouth texture. What truly sets it apart, however, is the use of Jeeravan Masala – a special spice blend that adds just the right amount of zing to the Poha .
Indori Poha is typically served garnished with Jeeravan masala, chopped onions, fresh coriander, and pomegranate seeds, accompanied by hot, crispy jalebis. The combination of steamed poha, spicy masala, and sweet jalebi creates a delightful medley of flavours and textures.
Step-wise recipe with pictures
Heat a pan and add cumin seeds, coriander seeds, cinnamon, fennel seeds, black pepper, cloves and bay leaf. Dry roast on low flame. Once toasted, take off the flame.
. Add grated nutmeg and allow the roasted ingredients to cool.
Once cooled, transfer the roasted ingredients to a mixer jar. Add dry ginger powder, black salt, red chilli powder, turmeric powder, asafoetida, salt and sugar.
Blend and make a fine powder. This is Jeeravan masala. Store this in an airtight container.
Add poha into a sieve and rinse it gently using water. Leave the poha in the sieve after rinsing. Let the poha rest for 10 minutes.
Once rested separate the poha using a spoon . Add salt, sugar, lemon juice and turmeric powder. Mix it very gently.
For the tempering, heat a pan and add oil. Add mustard seeds, cumin seeds, fennel seeds, green chilli, asafoetida and turmeric powder.
Saute and pour this over the poha and mix it gently.
Place the sieve over a pot with boiling water. Cover and steam for 8 to 10 mins.
Indori Poha is ready.
https://vanitascorner.com/jalebi/ Top it with jeeravan masala, ratlami sev, chopped onion, coriander and pomegranate. Serve it with hot, crispy jalebis.
Recipe Card
Indori Poha
Ingredients
For Jeeravan Masala
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 small pieces of cinnamon
- 2 tsp fennel seeds
- ¼ tsp black pepper
- 7 to 8 cloves
- 2 to 3 bay leaves
- 1/4 tsp grated nutmeg (jaiphal)
- ¼ tsp dry ginger (Soonth) powder
- 2 tsp amchoor
- 1 tsp black salt
- 2 tsp red chilli powder
- ½ tsp turmeric powder
- salt to taste
- a pinch of asafoetida
- 1 tsp sugar
For the Poha
- 3 cups thick Poha
- salt to taste
- 1 tsp sugar
- 1 tbsp lemon juice
- ½ tsp turmeric powder
For Tempering
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp fennel seeds
- 2 green chillies, chopped
- a pinch of asafoetida
- ½ tsp turmeric powder
For garnishing
- Jeeravan masala
- Ratlami sev
- chopped onion
- chopped coriander leaves
- pomegranate seeds
Instructions
- Heat a pan and add cumin seeds, coriander seeds, cinnamon,fennel seeds, black pepper, cloves and bay leaf. Dry roast on low flame.
- Once toasted, take off the flame. Add grated nutmeg and allow the roasted ingredients to cool.
- Once cooled,transfer the roasted ingredients to a mixer jar. Add dry ginger powder, black salt, red chillipowder, turmeric powder, asafoetida, salt and sugar. Blend and make a fine powder. This is Jeeravan masala. Store in an airtight container . Use it as required
- Add poha into a sieve and rinse it gently using water. Leave the poha in the sieve after rinsing. Let the poha rest for 10 minutes.
- Once rested separate the poha using a spoon .Add salt, sugar, lemon juice and turmeric powder. Mix it very gently.
- For the tempering, heat a pan and add oil. Add mustard seeds, cumin seeds, fennel seeds, green chilli, asafoetida and turmeric powder
- Saute and pour this overthe poha and mix it gently.
- Place the sieve over a pot with boiling water.Cover and steam for 8 to 10 mins.
- Indori Poha is ready. Serve it , garnished with jeeravanmasala, ratlami sev, chopped onion, coriander and pomegranate.
Recipe Video
More Poha Recipes
Kanda Batata Poha
Mangalorean Sajjige Bajeel
Mangalorean Kadle Bajeel
Sweet Poha
Chura Matar
Sweet Poha version2
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