Estimated reading time: 6 minutes This year during one of my work travels I got the chance to sample the authentic Indori Poha in Indore and trust me, even since then I have been obsessed with this simple dish. Indori Poha is not just a food item but an emotion for the people of Indore. Even though the ingredients are very similar to Maharashtrian Kanda Poha, still the taste and texture of Indori poha are very different and delicious.
What makes Indori Poha so special?
the toppings like Ratlami sev, and Jeeravan make it delicious to the core it has the perfect balance of sweet, spicy, and savoury it is a vegan, gluten-free, and fulfilling Indian breakfast it remains fresh and soft throughout the day it’s steamed, hence has the softest texture it is the easiest Poha recipe
Ingredients You’ll Need
To make authentic Indori-style poha, you will need the following ingredients:
Poha/Chiwda is the Hindi term for flattened rice. Use a thick but softer variety of flattened rice for this poha recipe. Tempering (Tadka): Cumin Seeds, Fennel Seeds (Saunf), tiny Black Mustard Seeds, Curry Leaves, Raw Peanuts Oil: Use neutral flavour refined oil or groundnut oil for tempering the poha. Seasoning: Salt, Granulated White Sugar, Turmeric Powder, Green Chilli, and Lemon Juice
Ingredients for Poha Toppings
Spicy and Savoury Boondi gives a crunch factor to the Indori Poha. Thick Sev preferably Ratlami with a thick texture is one of the essential toppings for this poha. Chopped onion, fresh coriander leaves and lemon juice give a fresh taste to the poha. Jeeravan Masala is a quintessential spice blend from Madhya Pradesh. It is sprinkled over the Indori poha before serving for a lip-smacking flavour. You can source it online or make it at home.
How To Make Indori-Style Poha
Preparing Poha (rice flakes):
Begin by soaking flattened rice flakes in clean water for 5 minutes. After 5 minutes, gently transfer it to a colander to drain all the water. Let the flattened rice sit in the strainer for 10 minutes to drain excess water. Once the poha is softened, transfer it to a large mixing bowl. Add turmeric powder, sugar, and salt. Mix gently with your fingers and set aside.
Tempering (Tadka):
Heat oil in a pan, once hot add cumin, fennel, mustard seeds, and curry leaves. Once the seeds start crackling, add green chilli and peanuts. Fry them nicely till the peanuts are crunchy and cooked. Turn off the heat.
Pour this tadka over the poha and gently mix using a spoon or your fingers.
Steaming:
Heat a steamer filled with water. Arrange poha in an even layer in a steamer basket or a large plate.
Once the steam starts forming, place the poha basket on the steamer. Steam the poha for 10 minutes stirring at regular intervals.
Final Touch:
Turn off the heat and add lemon juice. Mix gently. Garnish with freshly chopped coriander leaves.
Serving Suggestion
Serve the Indori poha hot, topped with a generous amount of sev, boondi, chopped onion, fresh coriander and a dash of Jeeravan masala. Without these toppings Indori poha is incomplete. You can also serve it with a side of jalebi for a traditional Indori breakfast experience.
More Indian Breakfast Recipes
Matar Poha Rava Upma Dalia Upma Vermicelli Upma Sabudana Khichdi Masala Khara Bath Mumbai Style Kanda Poha
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