Indori Poha Recipe (Indori Pohe) (2024)

Indori Poha or Indori Pohe, is one of the most popular street food of Indore, Madhya Pradesh. Indori Poha is an easy-to-cook, light and nutritious snack. Indori Poha is super tasty and easy to make. Indori Poha is an Indore’s popular breakfast. Indori 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 resembles its name from the city of Indore being its place of origin.

It is also a very popular street food in north India! Recipe of Indori Poha though differs from vendors to vendors, still it is very much similar to that of Marathi Pohay with a blend of North and Central Indian spices, snacks and namkeen.

Poha is a very popular breakfast or tea time dish in India. Poha which is also known as flatted rice or beaten rice. It is made from rice flake. A traditional breakfast dish made from poha (or flattened rice). It is super tasty and easy to make, and the best part about it is, you can garnish it with nearly anything.

Ingredients:

• 2 cup Thick Poha/Flatten Rice
• 1 Medium Sized Onion Chopped
• 2-3 Green Chilis Chopped
• ¼ cup Peanuts
• ½ cup Boiled Fresh Green Peas (optional)
• ½ tsp Turmeric Powder
• 1 tsp Jeeravan Masala (see tips below the recipe)
• Salt
• 1 tsp Sugar
• 1 Lemon Juice
• 2 tbsp Oil
• ¼ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• ½ tsp Fennel Seeds
• ¼ tsp Hing

For Garnishing
• ¼ cup Chopped Onion
• 1 cup Indori Sev or Tikhi Sev
• ½ Pomegranate Arils
• Chopped Coriander Leaves

Method:

1. In a big bowl or colander, add poha, rinse it gently, just stir or swirl with fingers and drain all the water and keep aside for 2-3 mins.
2. Now sprinkle some turmeric powder, salt, sugar and lemon juice over the soaked poha, mix it lightly with spoon and keep aside.
3. Heat oil in a kadhai, add mustard seeds, cumin seeds, Fennel seeds, once it starts spluttering add pinch of hing.
4. Then add the peanuts and sauté it for a few seconds. Add onion, 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, sprinkle jeeravan masala, add ¼ cup of Indori sev and chopped coriander leaves, Indori poha is ready for serving.
7. Garnish it with some chopped onion, sev, pomegranate arils, coriander leaves and serve fresh and enjoy.

Tips:

• 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 more taste you can sprinkle some jeeravan and lemon juice while serving the poha.