It is a big surprise if you have not heard about Indori Poha.
Every place has their own tradition! Indore is famous for so many things but POHA is our favorite. However, in Indore Poha Jalebi is a classic combination and no one eats the poha all by itself. Jalebi must accompany it. To be more traditional try it with jalebis and crunchy namkeen.
- 2 cups Poha Thick variety
- 2 tbsp Vegetable Oil
- 1 tsp Mustard Seeds
- 1 tsp Fennel Seeds
- 1/4 cup Peanuts
- 2 tsp Green Chilli Chopped
- 10-12 Curry Leaves
- 1/2 cup Potato Peeled and Cubed
- Salt to taste
- 1/4 tsp Turmeric Powder
- 1 tsp Jeeravan Masala If not available, use 1/2 tsp Roasted cumin powder and 1/2 tsp coriander powder
- 1 tbsp Lemon Juice
- 1 tsp Sugar
- 2 tbsp Fresh Coriander Chopped
- 2-3 tbsp Sev Mixture
- 2 tbsp Pomegranate Seeds (optional)
- 2 tbsp Onion Chopped
- Wash the poha nicely and soak in water for 2-3 minutes until it is softened.
- Do not over soak otherwise poha will become mushy.
- Drain the water from the poha and keep it aside.
- Heat vegetable oil in a pan.
- Once the oil is hot, add mustard seeds and fennel seeds.
- Let them crackle for a few seconds.
- Add peanuts, green chilli and curry leaves and fry until peanuts turn slightly brown.
- Add potato and cover and cook until potatoes are softened.
- Now add the poha in the pan along with salt, turmeric powder, jeeravan masala, lemon juice and sugar and mix well.
- Cook for 2-3 minutes.
- Garnish the poha with fresh coriander, sev mixture, pomegranate seeds and onion.
Important Note: You should soak the 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.