Indori Poha | Steamed Poha from Indore
Indori Poha is unique in that the Poha is steamed before being mixed in with the tempering. This vegan steamed Poha from Indore is served with a sprinkling of Jeeravan masala, Indori Sev or Ratlami Sev, and fried peanuts.This spicy, tangy, crunchy breakfast is often served with Jalebi on the side to make for a sweet, spicy, and crunchy breakfast.
Equipment
- 1 Colander
- 1 Lid for Colander
- 1 Steamer or Vessel on which the Colander can be Placed
- 1 Wok
- 1 Ladle
Ingredients
- 2 Cups Thick Poha (See notes)
- 1/2 tsp Turmeric
- 1 tsp Salt
- 1 tsp Sugar
For Tempering
- 1 tsp Jeera
- 1 Medium Onion (Finely Chopped; ~1/2 Cup)
- 2 or 3 Green Chillies (Finely Chopped; ~2 tsp)
- 1 tbsp Oil
- A Few Curry Leaves
For Garnish
- 2 tbsp Peanuts
- 1/4 Cup Indori Sev or Ratlami Sev
- Jeeravan Masala to Taste
- 1 tbsp Chopped Coriander Leaves
- 2 Lemons (Small)
Instructions
Prepping the Poha Ready
- Using a colander, wash 2 cups Thick Poha (Jada Poha or Thick Beaten Rice Flakes) under running water.
- Let the wet poha drain well for at least 10 mins.
- Add 1/2 tsp turmeric, 1 tsp sugar, and 1 tsp salt.
- Using a light hand or a fork, gently mix well.
Steaming the Poha
- Choose a vessel on top of which you can place the colander.
- While the poha is draining, to a vessel add some water and bring to a boil. Ensure that the water level is such that there is a gap between the surface of the water and the bottom of the colander.
- When the water is boiling, place the colander on top of the vessel and cover the colander so that the poha is well-covered.
- Steam for 5 to 7 minutes. Don't steam for too long or you will have a lumpy poha on your hands.
- Turn off the heat and take the colander off the steamer.
- Set aside for 5 minutes.
- Using a spoon or a fork and a very gentle hand, mix the poha while taking care not to break the poha.
Making the Indori Poha
- In a wok, over medium flame, heat 1 tbsp oil. Peanut oil preferred.
- Add 2 tbsp peanuts and stir-fry till they start to pop.
- Take the peanuts out of the oil and set aside.
- Add 1 tsp cumin seeds and stir-fry till they just start to change colour.
- Add 2 or 3 finely chopped green chillies (about 2 tsp) and a few curry leaves.
- Stir-fry for a few seconds.
- Add 1/2 cup finely chopped onions and stir-fry till the onions are translucent.
- Add the steamed poha and mix well.
Serving Instructions
- While the Indori Poha is still warm, divide into four servings.
- Garnish each serving with Jeeravan Masala, a generous helping of Indori Sev or Ratlami Sev, and finely chopped coriander leaves.
- Serve with 1/2 a lemon on the side. Those who prefer a tangy taste squeeze the lemon over the Indori Poha and mix well before enjoying.
Nutrition
Calories: 278 kcalCarbohydrates: 44 gProtein: 5 gFat: 10 gSaturated Fat: 1 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 5 gTrans Fat: 1 gSodium: 1031 mgPotassium: 224 mgFiber: 8 gSugar: 8 gVitamin A: 282 IUVitamin C: 70 mgCalcium: 57 mgIron: 4 mg