Indori Poha Recipe: Indori Poha is a flavorful and spicy variation of the traditional Poha recipe. While it follows a similar cooking technique, it incorporates a unique blend of spices and an additional steaming process, resulting in a distinct and delicious dish. Often enjoyed for breakfast or as an evening snack, Indori Poha offers a flavorful twist to the classic dish.
Ingredients: Indori Poha Recipe
For Indori Poha Masala:
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp fennel seeds
- ½ tsp pepper
- ½ tsp cloves
- 1 inch cinnamon
- ½ nutmeg
- 2 bay leaves
- 2 tsp chili powder
- ½ tsp turmeric
- 2 tsp dried mango powder (aamchur)
- 1 tsp black salt (kala namak)
- Pinch of asafoetida (hing)
- 2 tsp sugar
- ½ tsp salt
For Poha:
- 2 cups thick poha (flattened rice)
- Water (for rinsing)
- ¼ tsp turmeric
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp oil
- ¼ cup peanuts
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- ½ tbsp fennel seeds
- Pinch of asafoetida (hing)
- Few curry leaves
- 3 green chilies, finely chopped
- ¼ cup milk
- Few coriander leaves, chopped
For Serving:
- Boondi
- Onion
- Ratlami sev
- Peanut
- Coriander
- Lemon
Instructions: Indori Poha Recipe
Preparing Indori Poha Masala:
- In a pan, roast coriander seeds, cumin seeds, fennel seeds, pepper, cloves, cinnamon, nutmeg, and bay leaves over low flame until aromatic.
- Once cooled, transfer to a mixer jar and add chili powder, turmeric, dried mango powder, black salt, asafoetida, sugar, and salt.
- Grind into a fine powder to make Indori Poha Masala. Store in an airtight container.
Preparing Poha:
- Rinse 2 cups of thick poha in water without soaking.
- Drain and add turmeric, sugar, and salt. Mix gently and set aside.
- In a pan, heat oil and fry peanuts until crunchy. Set aside.
- In the same oil, add mustard seeds, cumin seeds, fennel seeds, asafoetida, and curry leaves. Let the seeds splutter.
- Add chopped green chilies and turmeric, sauté briefly.
- Pour this tempering over the soaked poha and mix well.
- Transfer the poha to a large plate placed over water for steaming.
- Sprinkle milk, coriander leaves, fried peanuts, and Indori Poha Masala on top.
- Steam for 10 minutes until the poha softens and absorbs the flavors.
Serving:
- Serve the Indori Poha on a plate and top with more Indori Poha Masala, boondi, chopped onion, Ratlami sev, peanuts, coriander, and lemon.
- Enjoy Indori Poha with Jalebi, Sev, and Usal for a complete meal experience.
Conclusion:
Indori Poha Recipe offers a delightful twist to the traditional Poha recipe, with its unique blend of spices and steaming process. Whether enjoyed for breakfast or as an evening snack, it provides a burst of flavor and warmth that is sure to please your taste buds. With the flexibility to adjust spices and serving options, Indori Poha is a versatile dish that can be customized to suit individual preferences.
FAQs about Indori Poha Recipe
What is Indori Poha?
Indori Poha is a variation of the traditional Poha recipe, originating from the city of Indore in India. It features a unique blend of spices and a special steaming process, resulting in a flavorful and aromatic dish.
How is Indori Poha different from regular Poha?
While regular Poha typically uses basic spices and ingredients, Indori Poha incorporates a distinctive spice mix called Indori Poha Masala. Additionally, it involves a steaming process that enhances the flavors and textures of the dish.
Can I adjust the spice level in Indori Poha?
Yes, you can adjust the spice level according to your preference by varying the amount of chili powder and green chilies used in the recipe. You can also customize the spice mix to suit your taste.
What are some serving suggestions for Indori Poha?
Indori Poha is commonly served with garnishes such as boondi, chopped onion, Ratlami sev, peanuts, coriander, and lemon. It pairs well with hot beverages like tea or coffee for breakfast or can be enjoyed as a snack.
Can I prepare Indori Poha in advance?
Yes, you can prepare the spice mix (Indori Poha Masala) in advance and store it in an airtight container for future use. You can also pre-rinse the poha and keep it ready, making the final preparation quicker.
