Indori Poha Recipe

Poha in english is called beaten rice flakes. Indori poha is a tangy and sweet, soft and fluffy, delicious and light poha recipe which is very popular in Indore. This is a great way to make your regular poha in a different way. An addition of fennel seeds makes this poha even more delicious.

This is popuar Indori street food, breakfast and snack food topped with crunchy, spicy sev or boondi on the top. This is best served immediately after making and is the perfect after school snack as it provides instant energy to the kids and keeps them hunger free for a onger period of time. And is served with hot jalebi. This combination is just wow.This recipe is very different from the Maharashtrian onion poha. In Indori poha onions are added as topping on the poha. The taste of Indori poha is sweet and sour. This dish have different textures like soft, crispy and crunchy.

While doing this recipe it is important to ensure that the poha doesn't get too mushy.

Indori poha is originated from the city of Indore. It is believed that it was created after India's Independence (1947). It served as breakfast and snack recipe.

Poha dish is a healthy breakfast option, which contains iron, which your body needs to prevent anemia. This makes it great for athletic people, pregnant women or people who suffer from low blood levels.

1. Get all the ingredients ready for Indori poha recipe.
2. If you are using thick poha, then wash and soak the flattened rice in water for 5 -10 minutes.
3. Do not soak it for too long, else it can get mushy. Soak the poha only until it is just about softened. Then immediately drain it. It will still keep absorbing the extra water and soften more.
4. They should lose their crunchiness and when yo break them between your fingers, they should easily get crushed.
5. If you are using thin poha, then take poha in a strainer or colander, rinse the poha in clean water twice or thrice. Gently mix and swirl with your hand while rinsing. Do not rinse too much or else it breaks and gets mushy. While rinsing, flattened rice absorbs enough water and becomes soft.
6. Drain the water.
7. Sprinkle sugar. Add salt as required in the poha. (You can add less or more sugar as per your taste).
8. Lightly mix with spoon or with hands.
9. Take 2 tbsp of oil in a kadai or pan. Keep the flame to low to medium low.
10. Add mustard seeds, let them crackle.
11. Add peanuts, saute them for a minute.
12. Now add sliced or chopped onions, green chilies, and curry leaves. Cook until onions turn little brown.
13. Add fennel seeds, grated ginger, turmeric powder, red chili powder. Saute for few seconds.
14. Add flattened rice, mix well till color of the poha changes to yellow.
15. Cover the kadai with lid and cook on low flame for 1-2 minutes.
16. Turn off the heat, remove the lid and stir again. Garnish the poha with coriander leaves and chopped onions.

• You can even add other spices like coriander powder, cumin powder, garam masala powder etc. to enhance the taste.
• While rinsing or soaking, the poha must becomes soft but remain intact, whole and separate. If poha does not become soft, sprinkle few drops of water on the poha till they get softened.
• You can even top it with masala boondi and sev and pomegranate arils. Use the garnishing as per your likings.
• You can squeeze some drops of lemon juice which is optional.