Indori poha

Name: Indori poha
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 200 Gram poha; 2-3 Onions finely chopped; 1 Green chilli finely chopped; 1/2 Teaspoon mustard seeds; 1/2 Teaspoon cumin seeds; 1 Teaspoon fennel seeds; 1 Strand curry leaves; to taste salt; 1-2 Teaspoon sugar; 4-5 Teaspoon oil; For garnishing; 2 Strands fresh coriander leaves; 1/2 bowl pomegranate seeds; 1/2 bowl roasted peanuts; 1 finely chopped tomato; 1 Finely chopped onion; 1 Lemon' s juice; 1 bowl thick ganthiya / sev; 1-2 Teaspoon jiravan masala

Divya Tekwani @DivyaTekwani

Gujarat

#Goldenapron2
#Week3
#ebook
#post40
#Madhyapradesh

Divya Tekwani @DivyaTekwani

Gujarat

#Goldenapron2
#Week3
#ebook
#post40
#Madhyapradesh

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Ingredients

25-30 minutes

4 servings

200 Grampoha
2-3Onions finely chopped
1Green chilli finely chopped
1/2 Teaspoonmustard seeds
1/2 Teaspooncumin seeds
1 Teaspoonfennel seeds
1 Strandcurry leaves
to tastesalt
1-2 Teaspoonsugar
4-5 Teaspoonoil
For garnishing
2 Strandsfresh coriander leaves
1/2 bowlpomegranate seeds
1/2 bowlroasted peanuts
1finely chopped tomato
1Finely chopped onion
1Lemon' s juice
1 bowlthick ganthiya / sev
1-2 Teaspoonjiravan masala

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Steps

25-30 minutes

1

Firstly clean the pohA and wash thoroughly under running water and Keep aside. Now transfer into a bowl and add 1/2 cup water and let the poha soak. After 5 minutes sprinkle salt, turmeric powder and sugar and gently mix with your fingers.
2

Now take A deep braod vessel and put some water. Place A stand or plate in the centre. And place the bowl of poha on it. Put on flame cover with lid and let it steam. For 5 minutes.
3

Meanwhile take A deep kadai put on flame and heat oil. Roast thr peaanuts and keep aside. Put mustard seeds after few seconds put cumin seeds fennel seeds, curry leaves and chopped onions.
4

Sprinkle some salt and cook onions on low flame for few minutes and than put the steamed poha and mix thoroughly.Cover it with lid and keep on low flame for 2 minutes.
5

Now take a serving plate serve the cooked poha. And garnish with fresh chopped coriander leaves. Top up with pomegranate seeds, chopped tomatoes and onions.
6

Squeeze some lemon juice, add some spicy ganthiya / sev / namkeen of your choice.
7

Finally sprinkle some jiravan masala powder which makes indori poha different. Fir this masala take A bowl and put 1/2 teaspoon of each -- chaat masala, bhuna jira powder, black salt and black pepper.