You would agree with me that when it comes to street food, every city has its own specialty. But there are only few scrumptious dishes that are a hit across the nation. One such super tasty dish is Indori Poha. This poha recipe is an extremely popular street food served for breakfast in Indore but is now a favorite almost everywhere.
Its unique combination of sweet, salty & savory has made people go gaga over this recipe. Here I am with the authentic and original poha recipe from the traditional kitchen of Indore. You will also find the secret ingredient that makes this poha utterly delicious.
A Poha Recipe That I fell In Love With❤️
You must be wondering what is so special about this “poha recipe” that I am so excited about – I have written a blog post for it !
After all we all know what poha is, as we eat it once in while in our day to day life. Nothing-special right?
But hold your thoughts for a second! This is no ordinary poha recipe; I am talking about authentic Indori poha recipe.
My love for Indori Poha is not out of the blue. It started when I was doing my graduation. With limited amount of pocket money that we used to get, our eating options were limited. Hence fancy restaurants were out of the question. To our rescue, there were small eating outlets right outside our college.
Among those busy little outlets, there was a small gem that used to sell Indori Poha on newspaper cutouts for just Rs. 8. Believe me the garnishing element of this poha recipe was a standout, It used to make my eyes pop out with delight. This was one of those things that you knew would taste amazing even before you eat it.
The love affair continued while I was in Delhi but then I had to move to Bangalore and ever since due to lack of availability, I have been craving for this special delight. Yes, there are some shops in Bangalore who boast of preparing Indori poha recipe but they were not even close to what I had in mind.
Finally I Get To Meet Indori Poha
Recently my hubby and me headed to Indore for a friend’s marriage. But we were excited for two different reasons – he for his friend and me for “you know what !”.
The moment we landed in Indore, I made my intentions clear to my hubby. Without wasting any time, we googled and decided to head towards a famous eating outlet (named “Ravi Alpahar”). Yeah, I know how to set my priorities.
“You can’t buy happiness but you can buy Poha and that’s kind of the same thing”
We were advised to try Indori Poha with some hot jalebhis and thats what we did. It was all very very divine. The poha was a soft, fluffy, and had a hint of sour and sweet taste to it. And with crunchy and spicy sev on it just made things better. It just had the right amount of carb and happiness factor that gave me enough energy to enjoy the whole day. Yes, there are tons of nutritional value of poha.
We enjoyed thoroughly but this time I was not letting it go, so I headed straight to the Poha counter and bluntly asked him –“What are your secret Ingredients of this poha recipe”? What makes this Poha recipe so good ?
And they happily obliged !
Poha Recipe Secret Ingredients Are Out
Here are the secret ingredients:The two most important ingredients for the wonderful Indori Poha recipe are saunf(fennel seeds) and jeeravan masalaClick To Tweet
Yo can easily get Jeeravan masala in supermarkets however you can easily prepare it at home also (Recipe for Jeeravan masala also included in this). There are couple of other points that you will have to keep in mind while preparing this poha recipe:
- Onions will be used as a garnishing poha ingredient and not in the cooking process (sautéing).
- Traditionally the crunchy garnishing element used in this poha recipe are “double long sev” and “namkeen nookti”. However bhujia sev (easily available in market) works just fine.
Without wasting any further time, let me give you this awesome poha recipe.
- 12-13 Whole dry kashmiri chillies
- 2 Tbsp Dried mango powder
- 1½ Tbsp Coriander seeds
- ¾ Tbsp Turmeric
- ¾ Tbsp Black salt
- 1 Tbsp Cumin seeds (Jeera)
- 1 Tbsp Fennel seeds
- ¼ Tbsp Nutmeg powder
- ¼ Tbsp Asafoetida (Heeng)
- ½ Tbsp Dried ginger powder
- 1 Inch cinnamon stick
- 4-5 Cloves
- 1 Bayleaf (Tejpatta)
- 2 Black cardamom
- 1 Tbsp Myristica fragrans (Javatri)
- ½ Tablespoon caraway seeds(Sahjeera)
- ½ Blade mace
- 2 cup Flattened rice / Poha (thick variety)
- 1 Tbsp mustard seeds
- 1 Tbsp fennel seeds
- 8-10 Curry Leaves
- 2 green chillies,chopped
- ½ Tablespoon suger
- ½ tablespoon red chilli
- ¼ Tbsp turmeric powder
- 2 Tbsp Coriander,finely chopped
- 2 Tbsp Pomegranate seeds ,for garnishing
- 1 Tbsp Jeeravan masala
- 1 Medium onion,chopped
- 2-3 Tablespoon Sev Bhujia
- 1 Lemon
- Salt to taste
- Grind all ingredients listed above in a grinder to a fine powder - that's it.
- You can Keep it in an airtight jar and use every time you want to prepare this awesome Poha recipe
- Take a bowl and soak poha in water for 1-2 minutes. Drain excess water and keep it aside for few minutes to rest.
- Add red chili, turmeric, sugar and salt in soaked poha which we had kept aside. Mix it well.This is to ensure that each flake of poha gets the spice.
- Heat oil in a pan and temper it with fennel seeds, mustard seeds.
- Once the seeds are lightly roasted, add chopped green chillies and curry leaves. Saute it for one minute.
- Once the wonderful curry leaves release the aroma, add Soaked poha mixture and stir it for a minute.
- Add Jeeravan masala and mix well.
- Now cover the lid and let it cook for 3-4 minutes on slow heat.
- Switch off the heat after 3-4 minutes, Poha should be ready by that time.
- Add lemon juice according to your taste.
- Garnish it with Some chopped onion, coriander, sev and pomegranate seeds.
- Serve it hot with a cup of tea .
Always use the thick as it will absorb less water and wont get mushy. Flakes will remain separated.
I have had many different types of poha recipes but indori poha is my favorite. My family liked it so much that now I have been requested to feature this poha recipe at least once in a week in breakfast item. Do try this recipe at home and let me know you feedback.
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