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.
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.