The renowned breakfast dish known as “Indori Poha” was created in the Indian state of Madhya Pradesh in the city of Indore. A variety of spices and seasonings are used to season the flattened rice flakes, known as poha, in this straightforward yet tasty dish.The flattened rice flakes are first rinsed and drained to soften them before being used to make indori poha recipe. After being tempered in heated oil with mustard seeds, cumin seeds, and curry leaves, they are combined with onions and green chilies. To add flavour and colour, turmeric powder, red chilli powder, and coriander powder are combined with the softened poha. Sometimes, potatoes and peanuts are added to the dish to give it a crunchier texture. Typically, the dish is served hot with a side of sev (crunchy chickpea noodles), lemon wedges, and finely chopped onions. It is also garnished with fresh coriander leaves. It can be eaten for breakfast or as a quick snack during the day.The distinctive flavour of indori poha is a result of the special blend of spices employed in its creation. Due to its mouthwatering and fulfilling flavours, it has become a local favourite in Indore and is now well-known throughout India.

Indori Poha recipe

What’s up guys you are Welcome to my blog I’m making a special recipe from Indore. Indori Pohe. People really love this Poha recipe in Indore.  today, I’m sharing the recipe of Poha from Indore. I had got a lot of requests too & in my Street Foods of India series, so  that I’ve made for Indori Poha recipe, which has been loved by people not just from Indore, but everywhere.

& a lot of people were astonished & said that it’s the first time that they listen Poha being steamed like this. So, I’m making that special recipe. I’m going to tell you how to perfectly soak the poha, no matter what style of poha you are making. How to cook the Poha on steamer, & then how to make Jeerawan masala which is the soul of Indori recipes.

I’m going to tell you all.

How To Make Indori Poha Recipe

Prep time: 10-15 minutes Cooking time: 15-20 minutes Serves: 3-4 people

 Ingredients For Jeeravan masala

• WHOLE SPICES CUMIN SEEDS 1 TBSP
• CORIANDER SEEDS  1 TBSP
• CINNAMON STICK  1/2 INCH
• FENNEL SEEDS  2 TSP
• BLACK PEPPERCORNS  1/4 TSP
• CLOVES 7-8 NO.
• BAY LEAF  2-3 NOS.
• NUTMEG  1/2 NO. (GRATED)
• POWDERED SPICES
• GINGER POWDER  1/4 TSP
• DRY MANGO POWDER  2 TSP
• BLACK SALT  1 TSP
• SPICY RED CHILLI POWDER  1 TSP
• KASHMIRI RED CHILLI POWDER  1 TSP
• SALT  1/2 TSP
• TURMERIC POWDER 1/2 TSP
• ASAFOETIDA  A PINCH
• SUGAR  1 TSP
• Poha Ingredients:
• POHA  3 CUPS
• WATER  AS REQUIRED
• SALT  TO TASTE
• SUGAR  2 TBSP
• LEMON JUICE  OF 1/2 LEMON
• TURMERIC POWDER A PINCH
• OIL  2 TBSP
• MUSTARD SEEDS  1/2 TSP
• CUMIN SEEDS 1/2 TSP
• FENNEL SEEDS  1 TSP
• GREEN CHILLI  2-3 NOS. (CHOPPED)
• ASAFOETIDA  A PINCH
• TURMERIC POWDER  1/2 TSP

Soak Poha

First of all, let’s learn how to perfectly soak the Poha. Keep a sieve in a bowl & add 3 cups of thick poha in it. Now, add lots of water to it. Add water & gently wash this poha. I’ve used thick poha here. That is very important. Quickly & gently wash it. Don’t let the poha sit in water for too long, I’m not massaging the poha at all, I’m just gently washing it to remove starch & powder on the poha.

Once you have done that, remove the sieve from the bowl, to easily drain the poha. that the soaking program  of the poha is almost completed.

Now, place this sieve in a plate or on a pot,  so, that the extra water drains off & only the  amount of water required by the poha remains. & leave the poha to rest for 10-15 minutes.

So  easy method of soaking the poha. Always soak similarly. Take a sieve & wash the poha with water, The biggest mistake that we do is try to rub the poha.  Don’t rub it just wash it with gentle hands. All the powder & excess starch on top will come out, & leave them like that in the sieve.

You will see that your Poha will soak perfectly & fluffily. I will also tell you after soaking once. how perfectly our Poha are soaked.

The variety of poha is important.  Don’t take the thinner variety, used to make Chivda, Take the thicker poha, which is called Jada poha here in Maharashtra. That is the poha which is used to make Pohe of any kind. This is important too.

While the poha is soaking for 10-12 minutes,

Jeerawan masala, which is used in a lot of Indori recipes, It’s added in Poha on street-vendors, also added in sandwiches or chaats.

Jeerawan Masala

So, let’s learn how to make that Jeerawan masala at home.

Heat a pan nicely.  Once hot, then add 1 tbsp cumin seeds, 1 tbsp whole coriander seeds, 1/2 inch cinnamon stick, 2 tsp fennel seeds, 1/4th tsp black peppercorns, 7-8 cloves, & add 2-3 bay leaves.Now, toast these spices on low flame until they become fragrant. Once the spices are toasted & become aromatic, Transfer these spices into a bowl. After transferring it to a bowl, grate & add half nutmeg to it. Mix it nicely & then you have to cool down these spices before grinding them. Once cooled down, then add them to a mixer-grinding jar,

Now, to this add 1/4th tsp dried ginger powder, 2 tsp dried mango powder, 1 tsp black salt, 1 tsp spicy red chilli powder, 1 tsp kashmiri red chilli powder,1/2 tsp salt, 1/2 tsp turmeric powder,a pinch of asafoetida, & add 1 tsp sugar.

Now grind all these ingredients into a fine powder.

so I’ve ground all these ingredients into a fine powder & our Jeerawan masala is ready.

Poha has soaked too. Let’s check it. After 10 minutes, using a spoon or a spatula, lift the poha from the sides like this. Just fluff up the poha with very light hands. So that the poha flakes become separate

so that the poha is soaked perfectly with fluffy flakes of poha. This method always works. Now add salt to taste to poha. Add 2 tbsp of sugar or you can also add to taste.juice of half a lemon,& I’m adding a pinch of turmeric powder. I’m going to add more turmeric later as well.

Now, lightly mix the poha without breaking it to mix the salt, sugar, lemon & turmeric & equally distribute in it. Another way is to just toss the poha. By doing so  the poha doesn’t break & everything will combine nicely. Once you have done this much, we have to make a tempering for it.

Tempring Of Poha

So, heat 2 tbsp oil nicely in a pan, Now, to it, add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 tsp fennel seeds, this is very important. 2-3 chopped green chillies, a pinch of asafoetida, & add 1/2 tsp turmeric powder & sauté slightly, & immediately add this tempering to the poha. After adding the tempering, again mix everything very well.

I’m saying again, but mix it lightly to avoid your poha flakes from breaking. Once you have mixed the tempering, then it is the turn of cooking it on steam.

Now, we have to cook this poha on steam.  This must be sounding very new. especially to people who are not from Indore. Here, in Maharashtra, we just cook the poha in the tempering itself, But in Indore, it is steamed & cooked. In some households, the poha is steamed at an initial stage,  when we added salt & sugar to it. & then tempering is added.

In some places, tempering is added & then it is steamed. oday, I’ve added the tempering & then steaming. But both the methods are correct. Even in tempering, there are some variations in some places. The ingredients that I used for tempering is the basic one.

In some places, I’ve seen is that curry leaves are added, whole coriander seeds are used, instead of asafoetida,  asafoetida water is used to prevent it from burning. & bay leaf is also used. & fried peanuts, peanuts are fried in tempering & added.

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These are a few ingredients which are added.  If you add them it’s not wrong. Even if you don’t add them then at least use this basic tempering. Fennel seeds are very important. In Indori Poha fennel seeds go in for sure. Other ingredients are optional. Some people add it, some don’t.

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How To Coock Poha With steam

Now, let’s learn how to cook it with steam. Boil water in a big pot & keep a lid ready. The steam should be ready. Then place poha in it. Cover the lid & cook it on medium flame for 8-10 minutes.  Maximum 10 minutes, but 8 minutes might do the trick too. Cook the poha on steam for 8-10 minutes. 8 minutes are done. Let’s check the poha.

So  that our Poha have nicely cooked & are looking very fluffy. They aren’t sticking to each other at all. Our poha are ready to assemble. Let’s assemble it and serve this poha,

These Indori Pohe recipe are a different feeling by itself. The Kande Pohe or Batate Pohe that you might have eaten in Maharashtra, they are very different from them,  they are spicy, & tangy & sweet & sour. They should have slightly exaggerated sugar & lemon. Jeerawan Masala, & adding that Ratlami sev is very important & pomegranate seeds, It’s a joy to eat.

Definitely try them if you haven’t tried them before. & I hope our Indore followers would love this recipe. Mention in the comments below & try this recipe at your home. Share this indori poha recipe with your friends & family. And Hit the subscribe button if you’ve liked this recipe. Have an amazing time with this beautiful  Indori Pohe recipe at your home. Cheers!

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