Indori Poha is a popular breakfast dish from the city of Indore in the Indian state of Madhya Pradesh. It's a spicy and flavorful version of the traditional Poha. Here's a simple recipe to make Indori Poha at home with Masala Potli Jeeravan Seasoning:
Ingredients:
- 2 cups thick poha (flattened rice)
- 1 large onion, finely chopped
- 1 tomato, finely chopped
- 2-3 green chilies, finely chopped
- 1/2 cup roasted peanuts
- 1/4 cup fresh coriander leaves, finely chopped
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon Masala Potli Jeeravan
- 1 tablespoon lemon juice
- Salt to taste
- 2 tablespoons oil
- Sev (crispy chickpea flour noodles) for garnish (optional)
Instructions:
- Rinse the poha under running water until it becomes soft. Drain excess water and set it aside.
- Heat oil in a pan or kadhai over medium heat. Add mustard seeds and let them crackle.
- Add fennel seeds and sauté for a few seconds.
- Add chopped green chilies. Sauté for 2 minutes on medium flame.
- Add turmeric powder, red chili powder, and salt. Mix well and cook for another minute.
- Add the soaked poha to the pan and mix gently until all the ingredients are well combined.
- Add roasted peanuts and chopped coriander leaves. Mix well.
- Cover the pan with a lid and let the poha cook for 1-2 minutes on low heat, allowing the flavors to meld together.
- Remove the lid, sprinkle Masala Potli Jeeravan & lemon juice over the poha. Mix well.
- Turn off the heat and transfer the Indori Poha to serving plates.
- Garnish with Ratlami Sev, Chopped Tomato & Onion
- Serve hot with a cup of tea or a side of fresh lime wedges.