Indori Poha

Name: Indori Poha
Total time: 1200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 2 cups flattened rice(thick poha); 2 onions chopped; 1 medium size potato chopped; 2-3 green chilies chopped; 10-12 curry leaves; 1 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp Astafoetida; 1 tsp Fennel seeds; 1 tsp turmeric powder; 2 tbsp sugar; 2 tbsp lemon juice; to taste Salt; As required Indori sev (teekha sev); as required chopped onions; As required Coriander leaves(optional.); 1 tsp Jeeravan masala (optional); as required Roasted\deep fried peanuts

Shradha Nema (foodgazin') @foodgazin

Mumbai

#toc3
#cookpadIndia
#breakfastrecipe
If there is one thing Indore is known for, it is indori Poha. Poha basically is a maharashtrian breakfast but the migration of poha along with the Holkars and Maratha to the Madhya pradesh brought this to the city of Indore. Since then each and every corner of the city is famous for indori poha, must say a delight for tourists too. The only difference between the maharashtrian poha and the indori poha is that the Indori Poha is served with Indori sev as toppings. Here the main topping is sev. Indori sev and the jeeravan masala. This totally changes the flavor of the poha.
So ,one of the most iconic dish of Indore, here's the recipe of indori poha.
Happy cooking and keep sharing food love

Shradha Nema (foodgazin') @foodgazin

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Ingredients

20 minutes

2 people

2 cupsflattened rice(thick poha)
2onions chopped
1medium size potato chopped
2-3green chilies chopped
10-12curry leaves
1 tbspoil
1 tspmustard seeds
1 tspcumin seeds
1 tspAstafoetida
1 tspFennel seeds
1 tspturmeric powder
2 tbspsugar
2 tbsplemon juice
to tasteSalt
Topping
As requiredIndori sev (teekha sev)
as required chopped onions
As requiredCoriander leaves(optional.)
1 tspJeeravan masala (optional)
as requiredRoasted\deep fried peanuts

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Steps

20 minutes

1

Take poha in a mixing bowl. Add water. Rinse well a d drain the water. Repeat one more time. Drain the water and strain it in a siever. Add salt to taste, sugar and fennel seeds. Mix well. Keep aside.
2

Heat oil in a pan. Add mustard seeds,cumin seeds, asafoetida, chopped green chillies and curry leaves. Saute for a minute. Let the mustard seeds splutter. Now add onions and potatoes. Cook them until done.
3

Add turmeric powder and mix well for a minute. Add the soaked and drained poha. Mix everything well. Add lemon juice and jeeravan masala. Cook cover for two minutes on a very low flame.
4

Poha is ready. Take out in a serving plate. Top it with lots of Indori poha, onions,peanuts,coriander leaves and serve immediately.
Enjoy Indori poha!

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Shradha Nema (foodgazin') @foodgazin

on September 29, 2021 05:32

Mumbai

Food is not simply stuff that people eat when they are hungry. Food is awesome, delicious, inventive, colorful, inspiring, and so much more. Food binds us together. You have no idea how much it means to me when you tell me that you made a recipe and loved it. My heart fills with joy. Literally.