Indori Poha
a famous street-style breakfast dish fromIndore
Servings 3
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.