Indori Poha
Veg
Vegan
Thick-flaked poha tempered with mustard seeds, curry leaves, and fennel, topped with fine sev, pomegranate seeds, fresh coconut, and a squeeze of lime — the Indori version is distinctly coarser, crunchier, and more texturally layered than other regional pohas. Served with a hot jalebi on the side.
Cuisines
Malwi
Best for
Breakfast
Snacks
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 2 cups | flattened rice (poha) |
| 1 medium | onion, finely chopped |
| 1 medium | potato, finely chopped |
| 2 tablespoons | peanuts |
| 1 tablespoon | mustard seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | sugar |
| — | salt to taste |
| 2 tablespoons | oil |
| 2 tablespoons | fresh coriander leaves, chopped |
| 1 tablespoon | lemon juice |
| 1 tablespoon | fennel seeds |
| 1 tablespoon | green chilies, chopped |
| 1 tablespoon | sev for garnish (optional) |
Instructions
- 1 Rinse the poha in water until it becomes soft, then drain completely and set aside.
- 2 Heat oil in a pan and add mustard seeds and fennel seeds. Let them splutter.
- 3 Add peanuts and sauté until they turn golden brown.
- 4 Add chopped onions and green chilies. Sauté until the onions become translucent.
- 5 Add chopped potatoes and cook until they are tender.
- 6 Add turmeric powder, sugar, and salt. Mix well.
- 7 Add the softened poha and mix gently to combine all ingredients.
- 8 Cook on low heat for 2-3 minutes, stirring occasionally.
- 9 Turn off the heat and add lemon juice and chopped coriander leaves. Mix well.
- 10 Garnish with sev before serving, if desired.
Tips
For an authentic Indori touch, garnish with a generous amount of sev and serve with jalebi on the side.