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.