Madhya Pradesh

Indori poha

Name: Indori poha
Total time: 25 min
Yield: 4 servings
Cuisine: Malwa
Ingredients: 2 1/2 cups thick poha poha (flattened rice); 2 tbsp cooking oil (vegetable oil); 1 tsp mustard seeds; 1 tsp fennel seeds; 1 sprig curry leaves; 2 chopped green chilli; 1/2 tsp turmeric (ground turmeric); 2 tsp sugar; Salt, to taste; 2 tbsp fried peanuts; 1 tbsp lemon juice; 1 tsp jeeravan masala or chaat masala chaat masala; 1/2 cup nylon sev sev; 1 small finely chopped, raw onion; 1/3 cup pomegranate seeds; a handful coriander leaves (cilantro)

Steamed poha with fennel, jeeravan and a shower of sev. Indore's morning, served with jalebi.

25 minTime

8 gProtein each

mildSpice

Poha jalebi in Indore2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

397kcalsame

8 gproteinsame

4 gfibresame

25minutessame

Indori poha, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Poha (flattened rice)2½ cups thick poha

Cooking oil (vegetable oil)2 tbsp

Mustard seeds1 tsp

Fennel seeds1 tsp

Curry leaves1 sprig

Green chilli2, chopped

Turmeric (ground turmeric)½ tsp

Sugar2 tsp

Saltto taste

Peanuts2 tbsp, fried

Lemon juice1 tbsp

Chaat masala1 tsp jeeravan masala, or chaat masala

Sev½ cup nylon sev

Onion1 small, finely chopped, raw

Pomegranate seeds⅓ cup

Coriander leaves (cilantro)a handful

Method

4 steps

1Rinse the poha in a colander, drain and mix in turmeric, sugar and salt. Rest.
2Heat oil, splutter mustard and fennel, add curry leaves and green chilli. Add the poha and toss.
3Cover and steam the poha on the lowest heat, or over a pot of simmering water as the stalls do.
4Plate and top with lemon, jeeravan, sev, raw onion, peanuts, pomegranate and coriander.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Madhya Pradesh

Indori poha

Steamed poha with fennel, jeeravan and a shower of sev. Indore's morning, served with jalebi.

25 minTime

8 gProtein each

mildSpice

Poha jalebi in Indore2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

397kcalsame

8 gproteinsame

4 gfibresame

25minutessame

Indori poha, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Poha (flattened rice)2½ cups thick poha

Cooking oil (vegetable oil)2 tbsp

Mustard seeds1 tsp

Fennel seeds1 tsp

Curry leaves1 sprig

Green chilli2, chopped

Turmeric (ground turmeric)½ tsp

Sugar2 tsp

Saltto taste

Peanuts2 tbsp, fried

Lemon juice1 tbsp

Chaat masala1 tsp jeeravan masala, or chaat masala

Sev½ cup nylon sev

Onion1 small, finely chopped, raw

Pomegranate seeds⅓ cup

Coriander leaves (cilantro)a handful

Method

4 steps

1Rinse the poha in a colander, drain and mix in turmeric, sugar and salt. Rest.
2Heat oil, splutter mustard and fennel, add curry leaves and green chilli. Add the poha and toss.
3Cover and steam the poha on the lowest heat, or over a pot of simmering water as the stalls do.
4Plate and top with lemon, jeeravan, sev, raw onion, peanuts, pomegranate and coriander.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Indori poha

Make it your way

Ingredients

Method

Indori poha

Make it your way

Ingredients

Method

Make it a meal