Indori Poha Recipe

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Whether you are reliving your memories of Indore or trying it for the first time, this Indori poha recipe will surely leave you craving more.

Course: Snack

Cuisine: Indian

Calories: 2.254kcal

Begin by soaking flattened rice flakes in clean water for 5 minutes to soften it and remove all the dirt particles.
After 5 minutes, gently transfer it to a colander to drain all the water. Let the flattened rice sit in the strainer for 10 minutes to drain excess water. Handle flattened rice gently without breaking it.
Once the poha is softened, transfer it to a large mixing bowl. Add turmeric powder, sugar, and salt. Mix gently with your fingers and set aside. At this stage, taste and add more salt or sugar, if required.
Next, heat a steamer filled with water.
On another burner, heat oil in a pan, once hot add cumin, fennel, mustard seeds, and curry leaves.
Once the seeds start crackling, add green chilli and peanuts. Fry them nicely till the peanuts are crunchy and cooked. Turn off the heat.
Pour this tadka over the poha and gently mix using a spoon or your fingers so that everything is combined evenly.
Arrange poha in an even layer in a steamer basket or a large plate.
Once the steam starts forming, place the poha basket on the steamer. Steam the poha for 10 minutes stirring at regular intervals.
Turn off the heat and add lemon juice. Mix gently.
Serve the Indori poha hot, topped with a generous amount of sev, boondi, chopped onion, fresh coriander and a dash of Jeeravan masala.

Be gentle while soaking the poha. The idea is to soften it just enough without making it mushy. It is never rinsed under running water for this Poha recipe.
Many leading brands sell a specific type of flattened rice flakes for Indori poha.
Indori Poha is always steamed to keep it soft and fluffy for hours.
Oil in tadka is slightly higher than in other poha recipes. It helps in keeping the poha soft and to coat it evenly with the tadka.