Indori Poha, one of the most beloved breakfast dishes in India, hails from the vibrant city of Indore, Madhya Pradesh. Known for its soft, fluffy texture and a burst of flavors, this dish is a perfect combination of simple ingredients, spices, and garnishes. From street corners to home kitchens, Indori Poha has earned its place as a comfort food for people of all ages. Whether you are a first-timer or a seasoned poha lover, this dish promises to deliver authentic Indori street food experience in every bite.
Popularity
Indori Poha is not just a dish; it is an integral part of the culture in Indore. Served widely as a breakfast or snack, this dish is a staple in many homes, eateries, and street food stalls across the city. The popularity of Indori Poha has spread far beyond Madhya Pradesh, with food lovers across India and the world embracing its simplicity and flavor. Its unique combination of spices, sweetness, tanginess, and crunchy textures has made it a favorite among all food enthusiasts.
In fact, Indori Poha is often enjoyed with a side of crispy jalebi, creating a sweet and savory pairing that is iconic to the region. This combination is frequently found at roadside stalls, and it has become a signature breakfast offering that represents the heart of Indore’s street food culture.
About the Recipe
Indori Poha is made from flattened rice, locally known as “poha,” which is lightly spiced, steamed, and served with a variety of toppings. The basic recipe involves rinsing the poha to soften it, tempering the spices to release their flavors, and then steaming the poha for a fluffy, light texture. The magic lies in the final garnishes, which include pomegranate seeds, sev, chopped onions, and a generous sprinkling of Jeeravan masala, a unique spice blend that gives the dish its signature taste.
It’s a dish that’s simple yet rich in flavor, with layers of spices and textures that make it delightful to the palate. The best part? It’s quick to prepare and can be enjoyed at any time of the day, though it’s most commonly eaten for breakfast.
Ingredients
Here are the key ingredients used to make this iconic dish:
Poha (Flattened Rice)
Poha, or flattened rice, is the base of the dish. It is light, easy to digest, and absorbs the flavors of the spices perfectly. The poha should be medium or thick, as thin poha may turn mushy during the rinsing process.
Spices for Tempering
The tempering (tadka) is what elevates the flavor of the dish. Ingredients like mustard seeds, cumin seeds, fennel seeds, and asafoetida (hing) are commonly used. These spices provide a nutty, aromatic base for the poha, releasing their oils and essential flavors when heated in oil.
- Mustard seeds provide a sharp, pungent flavor.
- Cumin seeds lend an earthy tone.
- Fennel seeds add a slight sweetness and balance to the heat.
- Turmeric powder adds a vibrant yellow color and a subtle warm flavor.
Sugar and Lemon Juice
Sugar and lemon juice balance the spice with a bit of sweetness and tanginess. The combination of sugar with the sourness of lemon creates a pleasing contrast that brings the dish together beautifully.
Jeeravan Masala
A unique spice blend specific to Indore, Jeeravan masala is sprinkled over the poha before serving. This blend includes roasted cumin, coriander, dried mango powder, red chili powder, and other spices, giving the dish its signature tangy, spicy, and slightly sweet flavor.
Garnishes
The garnishes are what make Indori Poha visually appealing and add an extra crunch and freshness to the dish. Sev adds a crispy texture, pomegranate seeds bring sweetness and a burst of color, and chopped onions offer crunch and a mild sharpness that complements the flavors.
Serving Suggestions
Indori Poha is traditionally served hot, directly from the pan or after steaming, to retain its light, fluffy texture. Here are a few serving suggestions to enjoy this delicious dish:
Toppings: Garnish with fresh chopped onions, coriander, pomegranate seeds, and a sprinkle of Jeeravan masala. You can also add a squeeze of fresh lemon juice for an extra burst of flavor.
You can also serve Indori Poha with crispy jalebi or a side of curd (yogurt) to balance the spices and add a cooling effect.
Pair it with a hot cup of Masala Chai or buttermilk to complete the Indori breakfast experience.
Variations
While the basic version of Indori Poha is delicious on its own, there are a few variations you can try to suit your taste preferences:
Vegetable Poha: Add chopped vegetables like peas, carrots, or potatoes for a wholesome version.
Peanut Poha: Sprinkle roasted peanuts on top for an added crunch and flavor.
Curry Leaf Poha: Fry some curry leaves in the oil before adding the tempering for a fragrant twist.
Spicy Poha: Increase the amount of green chilies or add a dash of red chili powder if you prefer a spicier version of poha.
Thus, Indori Poha is a dish that beautifully showcases the simplicity of Indian street food. It combines the wholesomeness of poha with the zing of spices and the freshness of garnishes. Whether you’re enjoying it as part of a traditional breakfast or as an afternoon snack, Indori Poha offers comfort, flavor, and a true taste of Madhya Pradesh.
With its unique blend of flavors and textures, this dish has earned its place in the hearts of food lovers around the world. So why not try making this iconic breakfast at home? With the right ingredients and a few simple steps, you can recreate the authentic taste of Indori Poha and experience the warmth and vibrancy of Indore in every bite!
Enjoy your poha with a side of Jeeravan masala and take your taste buds on a flavorful journey straight to the streets of Indore!
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Indori Poha
- Total Time: 35 minutes
- Yield: 4 1x
Description
Indori Poha, a beloved dish from the heart of Madhya Pradesh, India, is made with flattened rice, tempered with mustard seeds, curry leaves, and turmeric, and beautifully garnished with crunchy sev, pomegranate pearls, and a squeeze of lemon. This dish perfectly balances sweet, tangy, and savory flavors, making it a cherished breakfast delight from the streets of Indore.
Ingredients
For Jeeravan Masala
Whole Spices:
- 1 tbsp cumin seeds | जीरा
- 1 tbsp coriander seeds | धनिया
- ½ inch cinnamon stick | दालचीनी
- 2 tsp fennel seeds | सौंफ
- ¼ tsp black peppercorns | काली मिर्च
- 7–8 nos. cloves | लौंग
- 2–3 nos. bay leaf | तेज पत्ता
- ½ no. nutmeg (grated) | जायफल
Powdered Spices:
- ¼ tsp ginger powder | सौंठ पाउडर
- 2 tsp dry mango powder | आमचूर पाउडर
- 1 tsp black salt | काला नमक
- 1 tsp spicy red chilli powder | तीखी लाल मिर्च पाउडर
- 1 tsp kashmiri red chilli powder | कश्मीरी लाल मिर्च पाउडर
- ½ tsp salt | नमक
- ½ tsp turmeric powder | हल्दी पाउडर
- A pinch asafoetida | हींग
- 1 tsp sugar | शक्कर
For Poha
- 3 cups poha | पोहा
- Water as required | पानी
- Salt to taste | नमक
- 2 tbsp sugar | शक्कर
- ½ lemon juice | नींबू का रस
- A pinch turmeric powder | हल्दी पाउडर
For Tempering
- 2 tbsp oil | तेल
- ½ tsp mustard seeds | राई
- ½ tsp cumin seeds | जीरा
- 1 tsp fennel seeds | सौंफ
- 2–3 nos. green chilli (chopped) | हरी मिर्च
- A pinch asafoetida | हींग
- ½ tsp turmeric powder | हल्दी पाउडर
Instructions
For Jeeravan Masala
Roasting the Whole Spices:
- Set a pan on medium heat and add the following whole spices: 1 tbsp cumin seeds, 1 tbsp coriander seeds, ½-inch cinnamon stick, 2 tsp fennel seeds, 1/4 tsp black peppercorns, 7-8 cloves, and 2-3 bay leaves.
- Dry roast these spices on a low flame, stirring occasionally, to ensure they roast evenly without burning.
- Continue roasting until the spices release a rich aroma and turn slightly darker in color. This step enhances their natural flavors and ensures your masala has a robust taste.
- Once the spices are toasted, transfer them immediately to a plate to prevent further cooking from residual heat.
- Allow all the roasted ingredients to cool down completely to room temperature. Cooling is crucial for grinding, as hot spices may release moisture and lead to clumping.
- Once the spices are cooled, transfer them to a grinding jar. Add the powdered spices which include: ¼ tsp ginger powder, 2 tsp dry mango powder, 1 tsp black salt, 1 tsp spicy red chili powder, 1 tsp Kashmiri red chili powder, ½ tsp turmeric powder, A pinch of asafoetida and 1 tsp sugar.
- Blend the mixture into a fine powder.
- Grate ½ a nutmeg directly over the powdered spices while they are still warm.
- Transfer the jeeravan masala to an airtight container immediately to retain its freshness and aroma.
- Store it in a cool, dry place, away from direct sunlight.
For Indori Poha
- Take 3 cups of poha in a sieve. Rinse it gently under running water to remove any impurities. Be careful not to stir or rub the poha, as it can break and turn mushy.
- After rinsing, allow the poha to rest in the sieve for about 10 minutes. This ensures it absorbs just enough water to soften without becoming soggy.
- After 10 minutes, check the poha. It should be soft and fluffy. Gently separate the grains using a fork or spoon.
- Add a pinch of turmeric powder, 2 tbsp sugar, salt to taste, and ½ lemon juice. Mix these ingredients gently into the poha without crushing it.
For Tadka (Tempering):
- Set a pan over high flame and let it heat up. Once the pan is hot, add 2 tbsp oil.
- Add ½ tsp mustard seeds and let them splutter.
- Next, add ½ tsp cumin seeds, 1 tsp fennel seeds, 2-3 chopped green chilies, a pinch of asafoetida, and ½ tsp turmeric powder. Stir the spices for a few seconds until fragrant.
- Immediately pour this tadka over the prepared poha. The sizzling tempering infuses the poha with an authentic Indori flavor. Mix everything gently to ensure even distribution of the spices.
- Place the poha in a sieve over a pot of boiling water, ensuring the sieve does not touch the water.
- Cover the sieve with a lid and let the poha steam for 10 minutes. This step enhances the texture, making the poha light, fluffy, and flavorful.
- Serve the steamed poha hot immediately after steaming for the best taste and texture. Top it with chopped onions, pomegranate seeds, chopped coriander, a generous sprinkle of jeeravan masala, crunchy nylon sev, and fresh lemon juice.
- Enjoy!
Notes
For Making Jeeravan Masala:
- Ensure the spices are fresh and of good quality for the best flavor.
- Dry roast the whole spices on low flame, stirring constantly to avoid burning and to enhance their aroma.
- Let the roasted spices cool completely before grinding to avoid moisture and clumping.
- Grate fresh nutmeg directly onto the spices for maximum flavor infusion.
- Use a high-speed grinder for a smooth, fine powder. Pause if the grinder heats up to prevent uneven grinding.
- Store the masala in an airtight container in a cool, dry place away from sunlight to preserve freshness.
- Adjust spice levels to suit your preferences (e.g., add more chili for spice or dry mango powder for tanginess).
For Poha:
- Use medium or thick poha to avoid mushiness.
- Ensure the poha is fresh and free from impurities before rinsing.
- Rinse gently under running water using a sieve. Avoid soaking to prevent sogginess.
- Let the poha rest in the sieve to absorb moisture evenly, ensuring a fluffy texture.
- Mix turmeric, sugar, salt, and lemon juice gently to avoid breaking the poha grains.
- This adds color, balance, and flavor to the dish.
- Adjust the quantity of green chilies based on your spice tolerance.
- Steaming makes the poha light and fluffy. Use a sieve over boiling water, ensuring it doesn’t touch the water.
- Serve immediately to retain fluffiness and warmth.
- Pair with jalebi for a classic Indori breakfast experience with sweet and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Cuisine: Indian
