Prepare time: 10 mins
Cook: 10 mins
Serves: 3 – 4 Persons
- 2 cups thick poha
- ¼ teaspoon turmeric powder
- 2 to 3 teaspoons sugar or add as per taste
- salt as required
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1 green chili – chopped
- ¼ to ⅓ cup chopped onions
- ¼ cup indori sev or add as required
- ¼ cup chopped coriander leaves
- jeeravan masala as required
- ¼ cup pomegranate arils – optional
- ¼ cup masala boondi (nukti)
- First get all the ingredients ready for indori poha.
- Jeeravan masala is one of the special ingredient masala that is added in indori poha.
- If you do not have jeeravan masala then mix ¼ teaspoon coriander powder, ¼ teaspoon cumin powder, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala powder, 1 pinch black salt and 1 to 2 pinches of ginger powder. Use this spice mix instead of jeeravan masala.
Directions For Making Indori Poha
- Take 2 cups thick poha in a colander or strainer.
- Begin to rinse the poha in clean running water twice or thrice.
- Gently mix and swirl with your hands while rinsing poha. Make sure that you do not rinse it too much or else it breaks and gets mushy. While rinsing, the poha absorbs enough water and it becomes soft.
- Drain the water. The poha must become soft but remain intact, whole and separate. If the poha does not become soft, sprinkle few drops of water on the poha in the strainer till they get softened.
- Take the poha in a mixing bowl.
- Sprinkle turmeric powder, 2 to 3 teaspoons sugar and salt as required in the poha. You can add less or more sugar as per your taste preferences.
- Just lightly mix with a spoon or with clean hands.
- Heat 2 tablespoons oil in a heavy kadai or pan. Keep flame to low or medium-low and add 1 teaspoon mustard seeds and let them crackle.
- Then add 1 teaspoon fennel seeds. Let the fennel seeds splutter.
- Add 1 green chili (chopped). stir and sauté for a few seconds.
- Keep flame to low and add the poha.
- Gently mix poha with the tempered ingredients till the color of poha changes to light yellow.
- Cover kadai or pan with lid and on a low flame steam poha for about 1 to 2 minutes.
- After 1 to 2 minutes remove the lid and stir again. Switch off the flame.
- Now take the hot poha in a plate.
- Top with some chopped onions and chopped coriander leaves.
- Sprinkle jeeravan masala on top. You can add 1 to 2 pinches of jeeravan masala or more. Jeeravan masala is spicy so add accordingly depending upon how much spicy food you like.
- Add pomegranate arils.
- Top with masala boondi and indori sev.
- Squeeze some drops of lemon juice from top.
- Assemble poha in a similar way in plates and then serve indori poha.
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