Indori Poha with Jeeravan
This Indori Poha recipe is a beloved breakfast dish that hails from the vibrant city of Indore. What sets this Indori Poha apart from regular poha is the special seasoning called Jeeravan and a multitude of toppings that are added to up its flavour and texture.
Cuisine
Indian
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
For Tadka
- Oil - 1 ½ tablespoon
- Mustard seeds - ½ teaspoon
- Cumin seeds - ½ teaspoon
- Fennel seeds - ½ teaspoon
- Green Chilies - 2 nos(Chopped)
- Curry leaves - 2 sprigs
- Turmeric powder - ¼ teaspoon
- Asafetida - A pinch
For Poha
- Poha (Thick) - 3 cups
- Water - as needed
- Prepared Tadka
- Sugar - ½ tablespoon
- Salt to taste
- Milk - 2 tablespoons
Garnish and seasoning
- Goosebumps Jeeravan Masala - 1/2 teaspoon
- Masala peanuts - 4 teaspoons
- Masala Bhoondi - 4 teaspoons
- Ratlami Sev - 4 tablespoons
- Pomegranate pearls - 4 teaspoons
- Coriander leaves - 4 teaspoons (Finely chopped)
Directions
For Indori Poha
- In a bowl, add thick poha, water and rinse it.
- Strain the water and keep it aside for further use.
For Tadka
- In a pan, heat oil, add mustard seeds, cumin seeds, fennel seeds and let it splutter.
- Add green chilies, curry leaves and toss it well, turn off the flame, add turmeric powder, asafoetida and mix it well.
- Pour the Prepared tadka on the soaked poha, add sugar and give it a good mix. Add a little milk and mix well.
- Keep it aside for further use.
For Steaming Poha
- In a kadai, add water and place a plate on top of the kadai.
- Add prepared poha, green chilies and let it steam for at least 15-20 minutes on moderate heat.
- Transfer it to a serving dish, garnish it with masala peanuts, green chilies, ratlami sev, masala boondi, pomegranate pearls, sprinkle Goosebumps jeeravan masala, coriander leaves and lemon wedges.
- Serve hot with jalebi
