Indori style Poha !!

Name: Indori style Poha !!
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 gms Poha; 2 Big Onions finely chopped; 4-5 green chilli finely chopped (adjust to taste); 6-7 curry leaves; 2 handfull- Roasted Peanuts; 1/2 cup Pomegranate kernels for garnish; 2 tbsp. Coriander leaves for garnish; 1/2 tsp Lemon juice a few drops; 1/2 tsp Turmeric powder; 1/2 tsp Red chilli powder; 1 tsp coriander powder; 1/2 tsp Jeera / cumin powder; 1 tsp mustard seeds; 1 tsp fennel seeds; 1 tsp sugar(adjust according to taste); To taste Salt; 2 tbsp cooking oil; For serving; 1/2 cup Ratnami sev or any other sev(I used Aloo-bhujia sev); 1 onion finely chopped; 1/4 cup mixture or farsan or salted boondi (optional)

Anjali Suresh @AnjaliSuresh_12

#goldenapron2
#MadhyaPradesh
#Week3
#ebook(post 1)

This recipe is a famous breakfast option from the state of Madhya Pradesh. Made with flattened rice a simple flavourful tasty dish. Here I have tried to make the poha like that style(MP) but with little variations according to my family's taste.For this I had to surf the internet for some recipes,and then I decided to make this way.

#goldenapron2
#MadhyaPradesh
#Week3
#ebook(post 1)

Anjali Suresh @AnjaliSuresh_12

#goldenapron2
#MadhyaPradesh
#Week3
#ebook(post 1)

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Ingredients

4 servings

400 gmsPoha
2Big Onions finely chopped
4-5green chilli finely chopped (adjust to taste)
6-7curry leaves
2handfull- Roasted Peanuts
1/2 cupPomegranate kernels for garnish
2 tbsp.Coriander leaves for garnish
1/2 tspLemon juice a few drops
1/2 tspTurmeric powder
1/2 tspRed chilli powder
1 tspcoriander powder
1/2 tspJeera / cumin powder
1 tspmustard seeds
1 tspfennel seeds
1 tspsugar(adjust according to taste)
To tasteSalt
2 tbspcooking oil
For serving
1/2 cupRatnami sev or any other sev(I used Aloo-bhujia sev)
1onion finely chopped
1/4 cupmixture or farsan or salted boondi (optional)

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Steps

1

Firstly take the poha in a vessel and wash it nicely 2 to 3 times, then drain it and keep it aside.In the meantime keep the ingredients ready.
2

Now peel the Pomegranate and then keep it aside in a bowl.
3

Now heat a non stick kadhai and put oil and let it get heated.
4

After the oil gets hot add mustard seeds and let it splutter.
5

Then add the fennel seeds and let it fry for a few seconds.
6

After that add in the green chillies and curry leaves and later add the chopped onion.Saute well for 2 to 3 minutes.
7

After it turns slight pinkish in colour, add the dry masala powders and salt and sugar.
8

Mix well and keep stirring constantly.Then add the roasted peanuts and give a nice stir.
9

After that add the washed and drained poha in it
10

Give everything a nice mix, sprinkle little water and let it cook covered for a few minutes on low to medium flame.
11

After it gets cooked we'll turn off the gas.Squeeze some lemon juice and put chopped coriander leaves. Then do the final serving or assembling.
12

Take a plate put some poha in it, then garnish with chopped onion,coriander leaves, bhujia sev, mixture /farsan or boondi and a few Pomegranate kernels and serve hot with tea or Jalebi like how the people in MP like to have it usually.