Best Viral Indori Poha RecipeVeg
Experience the authentic taste of Indore with this fluffy, steamed Poha recipe. Learn the secret to perfectly soaked, non-sticky flattened rice and the traditional method of cooking it in steam for that signature texture. Complete your dish with a flavorful, homemade Jeeravan masala, crunchy Ratlami sev, fresh onions, and a touch of pomegranate for a delightful balance of sweet and tangy flavors. A classic, wholesome breakfast that is easy to prepare and truly unforgettable.
Ingredients
Jeeravan Masala:
1 tbsp Cumin Seeds
1 tbsp Coriander Seeds
1 inch Cinnamon Stick
2 tsp Fennel Seeds
1 tsp Black Peppercorns
7 nos. Cloves
2 nos. Bay Leaf
1 no. Nutmeg (GRATED)
1 tsp Ginger Powder
2 tsp Dry Mango Powder
1 tsp Black Salt
1 tsp Spicy Red Chilli Powder
1 tsp Kashmiri Red Chilli Powder
1 tsp Salt
1 tsp Turmeric Powder
A pinch Asafoetida
1 tsp Sugar
Poha:
3 cups Flattened rice (Poha)
as needed Water
to taste Salt
2 tbsp Sugar
OF 1/2 LEMON Lemon Juice
A pinch Turmeric Powder
2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
2 nos. Green Chilli (chopped)
A pinch Asafoetida
1 tsp Turmeric Powder
Instructions
Step 1— Making Jeeravan Masala
1
Dry Roast Spices: In a pan over medium heat, dry roast cumin seeds, coriander seeds, cinnamon stick, fennel seeds, black peppercorns, cloves, and bay leaves until they become aromatic. Transfer to a plate to cool.
2
Add Nutmeg: Once slightly cooled, grate the nutmeg into the roasted spices and let them cool completely to room temperature.
3
Grind: Transfer the cooled spices to a grinder jar. Add ginger powder, dry mango powder, black salt, spicy red chilli powder, Kashmiri red chilli powder, salt, turmeric powder, asafoetida, and sugar. Grind into a fine powder.
Step 2— Preparing and Steaming the Poha
1
Rinse Poha: Place thick poha in a large sieve and rinse gently under water until the starch is removed. Do not soak. Let the poha rest in the sieve for 10-15 minutes to drain excess water.
2
Season: Gently mix salt, sugar, lemon juice, and a pinch of turmeric powder into the rested poha, taking care not to break the grains.
3
Prepare Tadka: Heat oil in a pan over high heat. Add mustard seeds, cumin seeds, fennel seeds, chopped green chillies, asafoetida, and turmeric powder. Stir briefly.
4
Combine: Pour the hot tadka over the seasoned poha and mix gently.
5
Steam: Place the sieve with the poha over a stockpot of boiling water. Cover and steam for 8-10 minutes.
Step 3— Plating
1
Serve hot, topped with Jeeravan masala, lemon juice, Ratlami sev, chopped onions, and pomegranate seeds.
Nutrition Facts
4 servings per recipe
