Indori Poha | How to make Poha with Jeeravan Masala

Indori Poha is a filling breakfast from Indore and is popular street food, normally served with hot Jalebi on the side. This poha is different from other versions as it has Jeeravan Masala sprinkled on it.

When it came to I in the A to Z Indian Breakfast Dishes, I wanted to make Idiyappam. Since I haven’t shared the basic version, I have planned for my April theme. Then I also had another version of making Idiyappam. However, I couldn’t make it finally due to a lack of time.

So I had to resort to Indori Poha. I do have a couple of other ways to make Poha. This Indori Poha is different as it has a special spice powder added. Ready to use Jeeravan Masala is available in stops, however if you can’t get it, you can easily make it at your home. I adapted this recipe from here and the Jeeravan Masala was also given.

This dish hardly takes time to get done and Hubby Dear said this tastes exactly as how he remembers eating. Indori Poha is my pick for I and the dish is so quick to make.

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Step By Step Pictures

Indori Poha is special because it uses a special masala that makes it very spicy, the Jeeravan Masala is a mix of many spice powders.

Indori Poha | How to make Poha with Jeeravan Masala

For Jeeravan Masala

If you don’t have readymade Jeeravan Masala, take all the spice powders listed under Jeeravan Masala and blend together. Use this spice mix instead of jeeravan masala.

Once the masala is ready, you can proceed to make the poha.

For the Poha,

Wash the poha a couple of times and let it soak for 5 mins.
Drain the poha completely.
Then add salt, turmeric, and sugar and toss well.

For making the poha
Heat a nonstick pan with oil, add the mustard seeds, fennel seeds and then chopped green chilies.
Keep flame to low and add the poha.
Toss the poha with the spice and simmer for 5 mins.
Cover with a lid and let it steam for 5 mins.
Before serving, toss the poha well and transfer it to the serving plate.
Top with chopped onions, coriander leaves,
Sprinkle jeeravan masala on top. You can add 1 to 2 pinches of jeeravan masala or more. Jeeravan masala is spicy so add accordingly depending upon how much spicy food you like.
Now add pomegranate arils.
Finally, top with masala boondi and Indori sev.
Squeeze some drops of lemon juice from the top.
Assemble poha in a similar way in plates and then serve indori poha.
Serve indori poha straight away.

Indori Poha | How to make Poha with Jeeravan Masala

Indori Poha is a filling breakfast from Indore and is popular street food, normally served with hot Jalebi on the side. This poha is different from other versions as it has Jeeravan Masala sprinkled on it.

Servings2 people

Prep Time10 minutes

Cook Time5 minutes

Ingredients

For the Poha

• 2cups Beaten Rice / Thick poha
• A Pinch Turmeric powder
• 1tsp Sugar
• Salt to taste

Other Ingredients

• 2tbsp Cooking Oil
• 1tsp Mustard Seeds
• 1tsp Fennel Seeds
• 3nos Green Chili finely chopped
• 1 /2cup Onions finely chopped
• 1/ 4cup Indori Sev
• 1/ 4cup Coriander leaves finely chopped
• Jeeravan Masala as required
• 1/ 4cup Pomegranate Arils
• 1/ 4cup Boondi

Jeeravan Masala

• 1/4tsp Cumin Powder
• 1/4tsp Coriander powder
• 1/4tsp Red Chili Powder
• 1/4tsp Garam Masala powder
• A Pinch Black Salt
• 1/8tsp Ginger Powder

Instructions

For Jeeravan Masala

1. If you don’t have readymade Jeeravan Masala, take all the spice powders listed under Jeeravan Masala and blend together. Use this spice mix instead of jeeravan masala.
2. Once the masala is ready, you can proceed to make the poha.

For the Poha

1. Wash the poha a couple of times and let it soak for 5 mins.
2. Drain the poha completely.
3. Then add salt, turmeric, and sugar and toss well.

For making the poha

1. Heat a nonstick pan with oil, add the mustard seeds, fennel seeds and then chopped green chilies.
2. Keep flame to low and add the poha.
3. Toss the poha with the spice and simmer for 5 mins.
4. Cover with a lid and let it steam for 5 mins.
5. Before serving, toss the poha well and transfer to the serving plate.
6. Top with chopped onions, coriander leaves,
7. Sprinkle jeeravan masala on top. You can add 1 to 2 pinches of jeeravan masala or more. Jeeravan masala is spicy so add accordingly depending upon how much spicy food you like.
8. Now add pomegranate arils.
9. Finally top with masala boondi and Indori sev.
10. Squeeze some drops of lemon juice from top.
11. Assemble poha in a similar way in plates and then serve indori poha.
12. Serve indori poha straight away.

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The post Indori Poha | How to make Poha with Jeeravan Masala appeared first on Spice your Life!.

Posted in: Indian Cook