Indori Poha Recipe

Wash poha thoroughly in a bowl. Drain excess water and keep it aside for 5-10 minutes.
1 Cup Poha (Flattened Rice)
Add salt and mix it gently with a fork or with your hand, separating rice flakes in the process.
1 Teaspoon Salt
Heat oil in a pan. Add cumin seeds and mustard seeds and allow them to crackle.
1/2 Teaspoon Cumin Seeds (Jeera), 1/2 Teaspoon Rai (Black Mustard Seeds)
Then add some raw peanuts and fry them for a minute.
2 Tablespoons Peanuts
Add pieces of sliced green chili and curry leaves to the pan.
2 Green Chilies, 8-10 Curry Leaves (Kari Patta)
Add turmeric powder and stir fry the ingredients together for half a minute.
1/2 Teaspoon Turmeric Powder (Haldi)
Add poha to the pan.
Mix together all the ingredients lightly.
Add sugar to the poha. Also add some lemon juice and mix lightly.
1/2 Tablespoon Sugar, 2 Teaspoons Lemon Juice
Sprinkle some jeerawan powder and freshly cut coriander leaves.
2 Teaspoons Jeeravan Masala Powder, 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
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.
Poha is ready. Sprinkle a few drops of lemon juice and serve.

Recipe Info