Indori Poha

Name: Indori Poha
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.1/2 cup Thick poha; 1 Potato (cubed); 1 Onion (finely chopped); 1 Curry leaves strand; 1/4 tsp Fennel seed; 1/2 tsp Mustard seed; 1 tbsp Peanuts; 5 Cashew nut; 1 tbsp Grated coconut; 1/4 tsp Turmeric powder; 1 tsp Salt; 1 tsp Sugar; 1 tbsp Cilantro leaves; 1/2 Lemon; 2 tbsp Pomegranate seeds; 5 tbsp Sev; 2 Green chillies (finely chopped)

Aswani Vishnuprasad @cook_12258614

austin tx

#Rc
#madhyaPradeshcuisine
Indori Poha (Poha of Indore) is a type of flattened rice that is likely to have originated in the Indian metropolis of Indore. It contains cooked Poha (flattened rice) and is usually served with a unique combination of Jalebi (called Poha-Jalebi combined), sev, pomegranate sliced onion and funnel seeds.

Aswani Vishnuprasad @cook_12258614

Saved

Ingredients

20 min

2 servings

1.1/2 cup Thick poha
1Potato (cubed)
1Onion (finely chopped)
1Curry leaves strand
1/4 tspFennel seed
1/2 tspMustard seed
1 tbspPeanuts
5Cashew nut
1 tbspGrated coconut
1/4 tspTurmeric powder
1 tspSalt
1 tspSugar
1 tbspCilantro leaves
1/2Lemon
2 tbspPomegranate seeds
5 tbspSev
2Green chillies (finely chopped)

Saved

Steps

20 min

1

Wash the poha in water 2 to 3 times. Drain the excess water and keep it aside.
2

In a pan heat the oil, temper it with mustard seeds, fennel seeds and curry leaves.
3

Once the seeds are lightly roasted and release the aroma, add half of the chopped onions.
4

Once the onions become translucent, add the diced potatoes and fry for few more minutes.
5

Add the chopped green chillies, peanuts, cashew and saute them for couple of minute.
6

Now add salt and turmeric powder, cover and let the potatoes cooked in it's own steam.
7

Once the potatoes are cooked, add the soaked poha, stir it for few minutes.
8

Switch off the heat, cover the pan and let it stand for 5 minutes.
9

Now garnish it with handful of grated coconut, remaining chopped onions and cilantro leaves.
10

Squeeze a quart of lemon or more if you think so over the poha.
11

Serve it warm with a generous serving of pomegranate seeds, sev and jalebi.