Indori Poha Recipe
Description:
Indori Poha is a flavorful and light breakfast dish, a staple in the vibrant city of Indore. While poha, or flattened rice, is a common breakfast across India, the Indori version offers a unique twist that elevates its taste. The secret lies in the addition of fennel seeds, which impart a subtle yet delightful aroma to the poha. Pomegranate kernels not only add a refreshing burst of color and flavor but also enhance the dish’s nutritional value. Ideal for a quick morning meal, Indori Poha brings a perfect balance of savory and slightly sweet, making it an irresistible choice for a healthy, fulfilling start to your day.
Cuisine: North Indian
Course: North Indian Breakfast
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Poha (Flattened rice) | 2-1/2 cups |
| Oil | 2 tablespoons |
| Mustard seeds (Rai/ Kadugu) | 1 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Raw Peanuts (Moongphali) | 1 tablespoon |
| Onion | 1, chopped |
| Ginger | 1/2 teaspoon, grated |
| Green Chillies | 2, finely chopped |
| Curry leaves | 7-8 leaves |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Salt | To taste |
| Sugar | 1 tablespoon |
| For garnishing: | |
| Coriander (Dhania) Leaves | 2 tablespoons, finely chopped |
| Onion | 1, chopped |
| Fresh Pomegranate Fruit Kernels | 1/4 cup |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 2-3
Instructions:
-
Prepare the Poha:
- Wash the poha thoroughly three times under running water to remove any dust or impurities. Once washed, drain the poha well and set it aside.
- After draining, sprinkle salt and sugar over the poha and mix gently. Be careful not to break the delicate grains of poha.
-
Cook the Poha:
- Heat oil in a kadhai or a deep frying pan. Add mustard seeds and let them splutter.
- Add raw peanuts and sauté for a minute or until they turn golden brown.
- Stir in the chopped onion, green chilies, and curry leaves. Cook until the onions become soft and slightly brown.
- Now add fennel seeds, grated ginger, turmeric powder, and red chili powder. Sauté the mixture for a few seconds to release the flavors.
-
Combine the Ingredients:
- Add the prepared poha to the kadhai, mixing everything together carefully. Ensure the poha is well coated with the aromatic spices and ingredients.
- Cover the kadhai with a lid and cook on low heat for about 5 minutes to allow the flavors to meld.
-
Garnish and Serve:
- Once the poha is cooked, turn off the heat. Garnish with freshly chopped coriander leaves, onions, and a generous sprinkle of pomegranate kernels for a refreshing crunch.
- Serve the Indori Poha hot with a side of fruits and Masala Chai for the perfect breakfast combo.
Enjoy the delightful flavors of Indori Poha, a simple yet aromatic dish that will surely become your favorite way to enjoy poha!
Serving Suggestions:
- Pair this Indori Poha with some freshly cut fruits for a nutritious breakfast.
- Masala Chai is the perfect accompaniment to complement the savory and tangy flavors of the poha.
Nutritional Information (per serving):
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 45 g |
| Protein | 5 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sugar | 4 g |
This dish is rich in carbohydrates and fiber, providing you with the energy you need to kickstart your day. The added pomegranate provides antioxidants, making this a healthy and delicious choice!
