Indori Poha Recipe
Indori Poha, a delightful street-style breakfast hailing from Indore, Madhya Pradesh, is known for its lightly spiced, fluffy flattened rice (poha) paired with a subtle sweetness and a colorful topping of fresh pomegranate and coriander. Perfect for a cozy breakfast or brunch, this vegetarian dish is both filling and refreshingly light. Here’s the recipe to recreate this North Indian breakfast classic at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Poha (Flattened Rice) | 2 ½ cups |
| Sunflower Oil | 2 tablespoons |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds (Jeera) | ½ teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Raw Peanuts (Moongphali) | 1 tablespoon |
| Onion, chopped | 1 medium |
| Ginger, grated | ½ teaspoon |
| Green Chillies, finely chopped | 2 |
| Curry Leaves | 7–8 leaves |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Red Chilli Powder | ½ teaspoon |
| Salt | To taste |
| Sugar | 1 tablespoon |
| Coriander Leaves, finely chopped | 2 tablespoons |
| Fresh Pomegranate Kernels | ¼ cup |
Preparation & Cooking Time
| Task | Time |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40 minutes |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 290 kcal |
| Carbohydrates | 48g |
| Protein | 6g |
| Fats | 10g |
| Fiber | 4g |
Yield: Serves 3
Instructions
-
Prepare the Poha:
- Rinse the poha gently three times under cold water to wash away any excess starch and prevent it from becoming mushy.
- Once rinsed, drain the water completely and allow the poha to sit for a few minutes to soften.
- Gently mix in the salt and sugar with the poha, taking care not to break the flattened rice grains. Set aside.
-
Cook the Tempering:
- Heat sunflower oil in a heavy-bottomed kadhai or large skillet over medium heat.
- Add mustard seeds. When they start to splutter, add the raw peanuts. Stir the peanuts for about a minute, or until they become golden and fragrant.
-
Add Aromatics:
- Add chopped onions, green chilies, and curry leaves to the skillet with the peanuts.
- Sauté until the onions become translucent and just start to brown, infusing the oil with their flavor.
-
Flavor the Mix:
- Add fennel seeds, grated ginger, turmeric powder, and red chili powder to the skillet.
- Stir for about 30 seconds to release the spices’ aromas and ensure they blend well with the cooked onions and peanuts.
-
Combine with Poha:
- Add the prepared poha to the skillet. Stir gently to incorporate all ingredients, ensuring that the poha is evenly coated with the spices.
- Cover the skillet with a lid and cook on low heat for 5 minutes to warm the poha and allow the flavors to meld.
-
Garnish and Serve:
- After cooking, turn off the heat and sprinkle the chopped coriander leaves, additional chopped onions (optional), and fresh pomegranate kernels on top.
- Serve Indori Poha hot alongside some fresh fruit and a cup of Masala Chai for a complete breakfast experience.
Serving Suggestion
Pair this savory Indori Poha with a side of crispy sev or roasted peanuts, and a squeeze of lemon if you prefer a tangier profile. For a more traditional touch, enjoy it with Indore’s special Jalebi on the side!
