First upon heat up a pan on medium heat and roast coriander seeds, fennel seeds, cumin seeds, black pepper corns, cloves, mace, cinnamon stick, green cardamom, black cardamom, dry red chillies and bay leaves for together roast about 4 to 5 minutes.

When spices begin to release aroma turn off the gas and completely cool down. Then blend it together into fine powder in a mixer jar. Then add turmeric powder, dry mango powder, dry ginger powder, black salt, asafoetida, salt, nutmeg and blend it again into powder. Transfer it into a bowl and Jeeravan Masala is ready.

Now add the poha into a sieve and rinse it very gently using water, then let the poha rest for 10 minutes. Make sure you don't soak it in water. Just leave it in the sieve after rising. Once rested, separate the poha using a spoon.

Now add salt, sugar, lemon juice, turmeric powder and mix it very gently.

Now to make the tadka set a pan over high flame and once the pan gets hot then add oil, further add mustard seeds, cumin seeds, fennel seeds, finely chopped green chilli, sweet curry leaves, asafoetida and turmeric powder and mix it.

Now stir briefly and immediately pour the tadka over the poha and mix it gently. The place the sieve over a stock pot with boiling water, cover and steam the poha for 10 minutes on medium gas flame.

Now our indori Poha is ready for serve. Serve it hot and top it with lemon juice, Jeeravan Masala, ratlami sev, chopped onion, fried peanuts, chopped green coriander leaves and pomegranate seeds.