Indori Poha Recipe | Street Style Steamed Poha From Indore with detailed photo and video recipe. A flavored and spicy beaten rice snack meal that is an extension of the traditional Poha recipe. It carries the same procedure and technique but has a different spice blend and further process to make it super unique. It is generally served for morning breakfast with a cup of tea or coffee, but not limited to it, and can also be a good choice for evening snacks.
Indori Poha Recipe | Street Style Steamed Poha From Indore with step-by-step photo and video recipe. Poha recipes have always been one of the popular ingredients for many Indian recipes. Typically it is added to most of the recipes as supporting ingredients, but there are many Poha recipes as the main hero ingredient. One such easy and simple, yet known for its spice blend flavor and various toppings is the Indori Poha recipe.
As I explained earlier, the cooking technique is slightly complicated compared to the traditional Maharashtrian Poha or Pohe recipes. Basically, in this recipe, a unique blend of spices is prepared and sprinkled on top of the steamed Poha. This adds additional flavor and a spice kick to the simple. In addition, the cooked Poha is continuously steamed in a large pan and this cooking style makes it super unique. So when the Poha is steamed with this process with the sprinkled spice mix, the flavors get deep inside individual Poha. This step may not be practical for domestic use, but a popular choice on streets. It also keeps it moist, fresh, and warm and hence can be easily served whenever you wish.
Furthermore, some more additional and important tips, suggestions, and variants to the Indori Poha recipe. Firstly, the selection of raw Poha is critical. There are different brands and different textured Poha commercially available. I would recommend medium textured Poha which easily gets moist with running water. Secondly, the spice mix used in this recipe can be premade and stored in an airtight container. Preparing this mixture, particularly in the early morning can be time-consuming. Lastly, the Poha is served with Ratlami sev toppings, onion, and finely chopped coriander leaves. It tastes great with Ratlami sev, but not mandatory, and can be replaced with any sev type.
Finally, I request you to check my other related Breakfast Recipes Collection with this post of the Indori Poha recipe. It mainly includes my other related recipes like Masala Oats Recipe, Tomato Oats Recipe, Sabudana Khichdi Recipe, Ragi Idli Recipe, Chilli Cheese Sandwich Recipe 2 Ways – Toast & Grill Street Style, Nylon Khaman Dhokla Recipe, Bisi Bele Bath Recipe with Homemade Masala, Multigrain Dosa Recipe, Puttu Recipe, Instant Wheat Dosa Recipe in 10 Minutes. Further to these, I would also like to add some more related recipe categories like,
About Indori Poha
It is a popular flattened rice or beaten rice dish originating from Indore, Madhya Pradesh, India. In other words, Indori Poha is an extension of the popular Maharashtrian Poha with a topping of spice mix with a unique steaming technique. Generally, the Indori Pohe is served by street vendors who continuously steam it in a large open vessel, keeping it fresh, moist, and warm so that it is easily servable at any time.
The main principle of this recipe is the simple combination of sweet and spicy offerings with a surprising twist. In addition, the serving part makes it more fancy and attractive. Typically, it is served with the Ratlami Sev, finely chopped onions, and coriander. However, this can be further experimented with other types of sev making it open for more flavors.
Video Recipe:
Recipe Card for Indori Poha
Indori Poha Recipe | Street Style Steamed Poha From Indore
Ingredients
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 leaf
- 2 tsp chilli powder
- ½ tsp turmeric
- 2 tsp aamchur
- 1 tsp kala namak
- pinch hing
- 2 tsp sugar
- ½ tsp salt
for poha:
- 2 cup poha, thick
- water, for rinsing
- ¼ tsp turmeric
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp oil
- ¼ cup peanut
- 1 tbsp mustard
- 1 tbsp cumin
- ½ tbsp fennel
- pinch hing
- few curry leaves
- 3 chilli, finely chopped
- ¼ tsp turmeric
- ¼ cup milk
- few coriander, chopped
for serving:
- boondi
- onion
- ratlami sev
- peanut
- coriander
- lemon
Instructions
- Firstly, to prepare Indori poha masala, in a pan take 2 tsp coriander seeds, 2 tsp cumin seeds, 2 tsp fennel seeds, ½ tsp pepper, ½ tsp cloves, 1 inch cinnamon, ½ nutmeg and 2 bay leaf.
- Saute low flame until the spices turn aromatic.
- Cool completely, and transfer to the mixi jar.
- Add 2 tsp chilli powder, ½ tsp turmeric, 2 tsp aamchur, 1 tsp kala namak, pinch hing, 2 tsp sugar and ½ tsp salt.
- Grind to fine powder. You can store the Indori Poha Masala in an airtight container.
- To prepare the poha, in a large bowl take 2 cup poha.
- Rinse with water making sure not to soak the poha.
- Drain off the poha, add ¼ tsp turmeric, 2 tbsp sugar and 1 tsp salt.
- Mix gently making sure everthing is well combined. Keep aside.
- In a pan heat 2 tbsp oil and fry ¼ cup peanut until they turn crunchy. Keep aside.
- In the same oil add 1 tbsp mustard, 1 tbsp cumin, ½ tbsp fennel, pinch hing and few curry leaves. Splutter the tempering.
- Now add 3 chilli, and ¼ tsp turmeric and saute slightly.
- Pour the tempering over the soaked poha.
- Mix the tempering well with the poha.
- Now transfer the poha into the large plate placed over the water to steam.
- Also sprinkle ¼ cup milk, few coriander, fried peanut and Indori Poha Masala.
- Steam for 10 minutes, or until the poha is softened and flavours are absorbed.
- To serve, take the poha in a plate.
- Top with Indor poha masala, boondi, onion, ratlami sev, peanut, coriander and lemon.
- Finally, enjoy Indori Poha with Jalebi, Sev and Usal.
Nutrition
How to make Indori Poha with step-by-step photos
- Firstly, to prepare Indori poha masala, in a pan take 2 tsp coriander seeds, 2 tsp cumin seeds, 2 tsp fennel seeds, ½ tsp pepper, ½ tsp cloves, 1 inch cinnamon, ½ nutmeg and 2 bay leaf.
- Saute low flame until the spices turn aromatic.
- Cool completely, and transfer to the mixi jar.
- Add 2 tsp chilli powder, ½ tsp turmeric, 2 tsp aamchur, 1 tsp kala namak, pinch hing, 2 tsp sugar and ½ tsp salt.
- Grind to fine powder. You can store the Indori Poha Masala in an airtight container.
- To prepare the poha, in a large bowl take 2 cup poha.
- Rinse with water making sure not to soak the poha.
- Drain off the poha, add ¼ tsp turmeric, 2 tbsp sugar and 1 tsp salt.
- Mix gently making sure everthing is well combined. Keep aside.
- In a pan heat 2 tbsp oil and fry ¼ cup peanut until they turn crunchy. Keep aside.
- In the same oil add 1 tbsp mustard, 1 tbsp cumin, ½ tbsp fennel, pinch hing and few curry leaves. Splutter the tempering.
- Now add 3 chilli, and ¼ tsp turmeric and saute slightly.
- Pour the tempering over the soaked poha.
- Mix the tempering well with the poha.
- Now transfer the poha into the large plate placed over the water to steam.
- Also sprinkle ¼ cup milk, few coriander, fried peanut and Indori Poha Masala.
- Steam for 10 minutes, or until the poha is softened and flavours are absorbed.
- To serve, take the poha on a plate.
- Top with Indor poha masala, boondi, onion, ratlami sev, peanut, coriander and lemon.
- Finally, enjoy Indori Poha with Jalebi, Sev and Usal.
Notes:
- Firstly, you can prepare to steam the poha in bulk and serve when required. Since it is kept in the steamer, the poha remains hot and moist.
- Also, adding Indori Poha Masala makes the poha flavourful.
- Additionally, if you have access to pomegranate make sure to add it while serving.
- Finally, Indori Poha Recipe tastes great when served hot with jalebi.