Indori Poha

Name: Indori Poha
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: For the Poha; 1.5 cups thick poha (flattened rice); 1/2 tsp turmeric powder; 1 tsp powdered sugar; As required salt to taste; Jeeravan Masala :; 1/4 th tsp roasted cumin powder; 1/4 th tsp roasted coriander powder; 1/4 th tsp Kashmiri red chilli powder; 1/4 th tsp garam masala powder; 1/2 tsp chaat masala; 1 pinch black salt; 1/2 tsp fennel seed powder; Other ingredients:; 2 medium sized onion chopped finely; 1 medium sized tomato; 1 potato cubed into small pieces (optional); 1/4 th cup each of chopped beans, peas, carrots,cauliflower; 8-10 curry leaves; 2 tbsp coriander chopped; 2 tbsp vegetable oil; 1/4 th tsp cumin; 1 tsp fennel seeds; 1/4 th tsp mustard seeds; 1/2 tsp ginger grated; 2 tbsp peanuts; 1 pinch asafoetida (hing); 1 lemon

Kumkum Chatterjee @cook_12055532

#Mar #W3
Indori Poha is a very popular street food sold on the streets of Indore.It is one of the most well known and healthy breakfast and can also be relished as a snack.The difference between Indori Poha and other Poha recipes is that it steamed before tempering. It is an unique sweet,sour and tangy dish and the key element is the use of a locally made spice mix called Jeeravan.Moreover its distinctive taste and aroma owe much to the use of fennel seeds( saunf).This traditional and nutritious food can be made in numerous ways and mostly eaten for breakfast .This dish is usually garnished with raw onions, various kinds of sev or fresh coconut.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

3 servings

For the Poha
1.5 cupsthick poha (flattened rice)
1/2 tspturmeric powder
1 tsppowdered sugar
As required salt to taste
Jeeravan Masala :
1/4th tsp roasted cumin powder
1/4th tsp roasted coriander powder
1/4th tsp Kashmiri red chilli powder
1/4th tsp garam masala powder
1/2 tspchaat masala
1 pinchblack salt
1/2 tspfennel seed powder
Other ingredients:
2medium sized onion chopped finely
1medium sized tomato
1potato cubed into small pieces (optional)
1/4th cup each of chopped beans, peas, carrots,cauliflower
8-10curry leaves
2 tbspcoriander chopped
2 tbspvegetable oil
1/4th tsp cumin
1 tspfennel seeds
1/4th tsp mustard seeds
1/2 tspginger grated
2 tbsppeanuts
1 pinchasafoetida (hing)
1lemon

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Steps

30 minutes

1

Wash poha in a colander.Do not rinse it too much or else it will break and get mushy.Strain and set aside for 1 minute. Smear salt,powdered sugar,turmeric powder and mix gently with a fork.Boil water in a wok or pot.
2

Place the colander on top of the pot or steamer vessel. Cover on top and steam for 5 to 7 minutes. Parboil or steam the chopped vegetables.Strain excess water and set aside.
3

Heat oil in a wok. Fry the peanuts and set aside. In the remaining oil, sprinkle mustard, cumin and fennel seeds. After they splutter, add asafoetida and curry leaves. Chopped green chillies and toss. Add chopped onion and saute till onion is translucent. Next add chopped tomato and boiled vegetables and saute.
4

Sprinkle pinch of turmeric, Kashmiri Red Chilli Powder and 1/2 tsp Jeeravan Masala (homemade or store bought) or simply chaat masala. Add poha and mix well. Adjust salt to taste. Cover and cook for 2 minutes. Switch off flame.
5

Transfer the poha into a serving plate. Sprinkle lemon juice and garnish with chopped onion, tomato, coriander, sev, aloo bhujiya or Badam Lachha and some more Jeeravan or chaat masala on top. Serve immediately with lemon slices sweet, sour,spicy and tangy Indori Poha for a healthy and nutritious breakfast or as a snack with a cup of tea.