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Indori Poha Recipe

Updated on January 31, 2019
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

About Indori Poha

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.

Cook Time

Prep time: 10 min
Cook time: 5 min
Ready in: 15 min
Yields: Serves two people 1 cup of poha

Ingredients

  • 1 cup Flattened rice or poha, Rinsed and Soaked in water
  • 1-2 tbsp Cooking oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon peanuts
  • 1 onion, sliced
  • 1 inch ginger, chopped
  • 1-2 green chilies, chopped
  • 7-8 curry leaves
  • A pinch of turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt According to taste
  • A bunch of coriander leaves, finely chopped
  • 1 tablespoon sugar
  • 1 onion, chopped

How to prepare Indori poha

  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.

If you are using thick flattened rice, wash and soak in water for 10 minutes. They should lose their crunchiness and should easily get crushed.
If you are using thick flattened rice, wash and soak in water for 10 minutes. They should lose their crunchiness and should easily get crushed.
Drain water. Sprinkle sugar and salt. Mix properly using spoon or hand.
Drain water. Sprinkle sugar and salt. Mix properly using spoon or hand.
Heat oil, add mustard seeds, let them crackle. Add peanuts, saute for a minute.
Heat oil, add mustard seeds, let them crackle. Add peanuts, saute for a minute.
Add onion, green chili and curry leaves. Cook till onion turns little brown.
Add onion, green chili and curry leaves. Cook till onion turns little brown.
Add fennel seeds, ginger, turmeric powder and red chili powder. Mix and saute for few seconds.
Add fennel seeds, ginger, turmeric powder and red chili powder. Mix and saute for few seconds.
Add flattened rice, mix properly till poha turns to  light yellow color.
Add flattened rice, mix properly till poha turns to light yellow color.
Cover and cook on low flame for 1-2 minutes.
Cover and cook on low flame for 1-2 minutes.
Turn off heat, stir and garnish with finely chopped coriander leaves and onions.
Turn off heat, stir and garnish with finely chopped coriander leaves and onions.

Tips

  • 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.

Nutrition Facts
Serving size: 1
Calories 483
Calories from Fat108
% Daily Value *
Fat 12 g18%
Saturated fat 6 g30%
Carbohydrates 82 g27%
Sugar 2 g
Fiber 3 g12%
Protein 10 g20%
Sodium 27 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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Comments

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    • Lisa Jane39 profile image

      Lisa Jane 

      17 months ago from Washington

      Your welcome.

    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      17 months ago from Bengaluru

      Thanks mam..

    • Lisa Jane39 profile image

      Lisa Jane 

      17 months ago from Washington

      I love rice so this recipe looks great.

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