Indori Poha Recipe | Indori Pohe | How To Make Indori Poha A Traditional Breakfast Recipe

Name: Indori Poha Recipe | Indori Pohe | How To Make Indori Poha A Traditional Breakfast Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 Cup poha (beaten rice or flatten rice); 1 Green chili chopped or sliced; Salt as per taste; 1 Tsp mustard seeds; 1 Sprig of curry leaves; 2 Tblsp oil; 1 Medium sized onion finely chopped; 1 Medium size potato; 2 Pinch of turmeric powder; 1 Lemon; 1/2 Tsp sugar; Handful green coriander finely chopped; Handful pomegranate seed; 2 Tblsp chopped onion; 3 Tblsp roasted peanut; 3-4 Tblsp bhujiya sev

October 31, 2018 by Bhawana 49 Comments

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Today I am sharing Indori poha recipe which is a famous street food and a staple breakfast in Madhya Pradesh. Poha is not only limited to MP but prepared in all over India with many versions but Indori Poha is something different. Sprinkled with sev or bhujiya and served with jalebi is the unique combination which makes it stand out.

Madhya Pradesh cuisine varies regionally. Wheat and meat are common in the north and west side of state while the south and east are dominated by rice and fish. Indore is a renowned place for street food, there are places which are running for generations. Dal bafla, Poha jalebi is a very popular breakfast there.

Indori Poha is an easy to cook, tasty and light snack. It is sweet and salty with the dash of lemon. In Maharashtra, it is called kanda poha with a similar way of cooking. Usually, a breakfast or snack item accompanied by tea. Poha is made with flattened rice or beaten rice.

Indori Poha Recipe | Indori Pohe Recipe

Ingredient 3 Serving

1 Cup poha (beaten rice or flatten rice)
1 Green chili chopped or sliced
Salt as per taste
1 Tsp mustard seeds
1 Sprig of curry leaves
2 Tblsp oil
1 Medium sized onion finely chopped
1 Medium size potato
2 Pinch of turmeric powder
1 Lemon
1/2 Tsp sugar
Handful green coriander finely chopped

For Garnishing
Handful pomegranate seed
2 Tblsp chopped onion
3 Tblsp roasted peanut
3-4 Tblsp bhujiya sev

Method

First of all, measure poha or beaten rice and wash in running water in a colander. Drain and keep it aside. It will absorb the moisture and puff up. No need to soak for long in water. It also depends on poha quality. If thick poha then has to be soaked in water for some time.
Heat oil in a kadhai on medium flame. Add mustard seeds and let them crackle.
To this add curry leaves and sliced green chilies. Stir for 30 seconds.
After 30 seconds add chopped onion. Stir for 2 minutes. Add chopped potatoes and mix. Cover with the lid and cook until potatoes are cooked. It takes around 5 minutes. Lower the heat if required else potatoes get burnt.
Once potatoes are cooked add turmeric powder, sugar, and salt. Mix well.
Finally, add soaked poha and give a nice mix so that everything combines well. Adjust salt as per taste.
Add lemon juice and chopped coriander. Stir nicely.
Garnish with lemon wedges or peanuts, bhujiya sev, chopped onion, and pomegranate pearls. Serve hot with tea. Indori poha or Indori Pohe is ready to serve hot.

Note

Serve with any of your favorite garnish items.
Soaking completing depends on the beaten rice or poha quality. I use think variety for which no soaking required. Just washing and draining is enough. Thick poha needs soaking for some time.

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Madhya Pradesh cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. A very interesting event. My partner Renu who blogs at Cook With Renu has given me two secret ingredient potato and lemon, out of which I made this Indori Pohe recipe. I had given her wheat flour and garlic for which she made chakki ki shaak.

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