Indori Poha is a regional variation of popular Indian breakfast and street food ‘Poha’. It owes its name to the central Indian city of Indore which is quite famous for its street food.
Poha is basically dry flakes of flattened and beaten rice. It is a convenient and multipurpose food item. Apart from quick and easy preparation at home, it is readily available on every street corner in many parts of the country. In the most traditional way and on special occasions, sometimes Indori Poha is served with a side of Jalebis.
What makes Indori poha unique?
Indori Poha is a unique sweet and tangy snack made from steamed flattened rice flakes. While the rice flakes accounts for bulk of the dish, Indori Poha owes its unique taste to its tempering with select Indian spices.
A key element of Indori Poha is the use of a locally made spice mix called Jeeravan. This is made from ingredients like dry mango powder, black salt, roasted cumin seeds, ginger powder, kashmiri lal mirch etc.
Light and fluffy, Indori Poha is a delicious and healthy breakfast recipe which is very easy to cook. Indori Poha uses finely cut pieces of raw onion compared to fried onions used in other varieties of Poha.
Indori Poha is a perfect blend of spices, flavors and has a slight tinge of sweetness. Apart from roasted peanuts, freshly cut onions & tomatoes, it is also generally topped with spicy & crunchy Ratlami Sev.
Sev is an Indian snack of long, thin strands of deep fried and spiced gram flour. In the Malwa region, which lies in Central Indian state of Madhya Pradesh around the city of Indore, use of Sev is common in many forms and many types of Sev like Ratlami, Indori Sev, Laung Sev are popular.
To make Indori Poha at home follow the detailed step by step recipe with photos posted below.
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Nutrition (per serving)
Ingredients For Indori Poha Recipe
- 1 Cup Poha (Flattened Rice)
- 1 Medium Sized Onion
- 1 Medium Sized Tomato
- 2 Green Chilies
- 8-10 Curry Leaves (Kari Patta)
- 2 Tablespoons Peanuts
- 1/2 Teaspoon Cumin Seeds (Jeera)
- 1/2 Teaspoon Mustard seeds
- 1/2 Tablespoon Sugar
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 2 Teaspoons Jeeravan Masala Powder
- 1 Teaspoon Salt or to taste
- 2 Teaspoons Lemon Juice
- 2 Teaspoon Cooking Oil
- 3 Tablespoons Pomegranate Seeds (Anaar)
- 1/4 Cup Ratlami Sev
Step By Step Instructions With Photos for Indori Poha Recipe
Wash Poha thoroughly in a bowl. Drain excess water and keep it aside for 5-10 minutes.
Add salt and mix it gently with a fork or with your hand, separating rice flakes in the process.
Heat oil in a pan. Add cumin seeds and mustard seeds and allow them to crackle.
Then add some raw peanuts and fry them for a minute.
Add pieces of sliced green chili and curry leaves to the pan.
Add turmeric powder and stir fry the ingredients together for half a minute.
Add Poha to the Pan.
Mix together all the ingredients lightly.
Add Sugar to the Poha. Also add some lemon juice and mix lightly.
Sprinkle some Jeerawan powder and freshly cut Coriander Leaves.
Transfer the contents to individual plates for serving.
Add freshly cut onions & tomatoes to the poha.
Garnish with some more Jeeravan Powder, Coriander Leaves, Pomegranate Seeds and Ratlami Sev or any other variety of Sev to the Poha
Poha is ready. Sprinkle a few drops of Lemon Juice and serve.
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