Indori poha

Name: Indori poha
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 3 cup poha; 2 tsp chopped green chillies; 2 tsp sugar; 1 tsp lemon juice; 1/4 tsp turmeric powder; Salt as per taste; leaves Curry; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; Pinch asafoetida; For jeeravan masala; 1 tbs cumin seeds; 1 tsp coriander seeds; 2 tbs fennel seeds; 5 black pepper; 7 cloves; 3 bay leaf; 1/2 tsp grated nutmeg; 1/4 tsp ginger powder; 2 tsp dry mango powder; 1 tsp black salt; 1 tsp red chilli powder; 1 tsp kashmiri red chilli powder; 1/2 tsp salt; 1/2 tsp turmeric powder; Pinch asafoetida; 1 tsp sugar

pinal Patel @Vaibhavi5592

નડિયાદ

#ga24
Indori poha is different from bataka poha, special jeeravan masala is used at serving time, it's very tasty.

pinal Patel @Vaibhavi5592

નડિયાદ

#ga24
Indori poha is different from bataka poha, special jeeravan masala is used at serving time, it's very tasty.

Saved

Ingredients

30 minutes

4 people

3 cuppoha
2 tspchopped green chillies
2 tspsugar
1 tsplemon juice
1/4 tspturmeric powder
Salt as per taste
leavesCurry
For tadka
1/2 tspmustard seeds
1/2 tspcumin seeds
Pinchasafoetida
For jeeravan masala
1 tbscumin seeds
1 tspcoriander seeds
2 tbsfennel seeds
5black pepper
7cloves
3bay leaf
1/2 tspgrated nutmeg
1/4 tspginger powder
2 tspdry mango powder
1 tspblack salt
1 tspred chilli powder
1 tspkashmiri red chilli powder
1/2 tspsalt
1/2 tspturmeric powder
Pinchasafoetida
1 tspsugar

Saved

Steps

30 minutes

1

Set a pan on medium flame,add cumin, coriander seeds, cinnamon stick, fennel seeds, black pepper, cloves and bay leaf, roast until aromatic,
2

Let it cool down to room temperature, transfer in a grinding jar, add ginger powder, dry mango powder, red chilli powder, kashmiri red chilli powder, black salt, salt turmeric powder sugar,grated nutmeg,grind it well to make fine powder.
3

Jeeravan masala is ready.
4

To make poha, add poha in ti a sieve & rinse it using water,let the Poha rest for 10 minutes. don't soak in a water.Just leave in sieve
5

Add salt, sugar and little turmeric powder.
6

For tadka, heat oil in a kadai, add mustard and cumin seeds, chopped green chillies, curry leaves, pinch of asafoetida, turmeric powder,
7

Add soaked poha, mix it gently,
Indori poha is ready, take in a serving dish, add 1/2 tsp jeeravan masala, lemon juice, ratlami sev and chopped green coriander.
8

This poha with jeeravan masala is very famous at shree nathdwara, shreenathji, they don't use onion, but jeeravan indori poha is eaten with chopped onion.