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Indori Poha: A Flavorsome Morning Delight from the Heart of India

Indori Poha

A popular breakfast dish from the heartland of India, is a flavorsome and wholesome meal that is loved by people all over the country. Originating from the city of Indore in the state of Madhya Pradesh, Indori Poha has gained immense popularity for its unique blend of spices and the vibrant combination of textures. In this blog, we will explore the traditional Indori Poha recipe, which is easy to make and will transport you to the streets of Indore with its delicious aroma and taste.

Poha

Ingredients

  • 1 cup flattened rice (poha)
  • 1 medium-sized onion, finely chopped
  • 1-2 green chilies, finely chopped
  • 1 medium-sized potato, peeled and cubed
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 8-10 curry leaves
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (optional)
  • 1 tablespoon oil
  • Salt to taste
  • Fresh coriander leaves for garnishing
  • Lemon wedges for serving

Instructions

  1. Rinse the flattened rice (poha) under running water in a colander and let it sit for about 5 minutes to soften. Make sure not to soak it for too long, as it can become mushy.

  2. Heat oil in a pan or kadhai over medium heat. Add the mustard seeds and let them crackle. Then, add the cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until the aroma is released.

  3. Add the finely chopped onions and green chilies to the pan. Sauté until the onions turn translucent and slightly golden brown.

  4. Add the cubed potatoes to the pan and cook until they are tender and cooked through. You can cover the pan with a lid to speed up the cooking process. Stir occasionally to prevent sticking.

  5. Once the potatoes are cooked, add turmeric powder, red chili powder (if desired), and salt to the pan. Mix well to coat the potatoes and onions with the spices.

  6. Gently fluff the softened poha with a fork and add it to the pan. Mix everything together gently, ensuring that the poha doesn’t break.

  7. Cook the poha for 2-3 minutes on low heat, stirring occasionally, until it is heated through and well combined with the spices. Be careful not to overcook, as it can make the poha soggy.

  8. Turn off the heat and garnish the Indori Poha with freshly chopped coriander leaves.

  9. Serve the hot and flavorful Indori Poha with a side of lemon wedges. Squeeze the lemon juice over the poha just before eating to add a tangy kick.

Tips

  • You can add roasted peanuts or cashews to the poha for extra crunch and flavor.
  • Garnish with freshly grated coconut for a traditional touch.
  • Serve with a side of sev (fried gram flour noodles) and jalebi for an authentic Indori breakfast experience.

Variations of Indori Poha

  1. Jeeravan Poha: Jeeravan Poha is a popular variation of Indori Poha that gets its name from the special spice blend called “Jeeravan masala.” This masala is made by grinding together various spices like cumin seeds, fennel seeds, black pepper, cloves, cinnamon, and dry mango powder. Adding a generous sprinkle of Jeeravan masala to the poha elevates the flavors and gives it a unique taste.

  2. Tari Poha: Tari Poha is a lip-smacking variation that includes a flavorful curry or “tari” made with a tomato-based gravy. The poha is cooked in this tangy and spicy curry, infusing it with rich flavors. The addition of tari gives the dish a vibrant red color and a delightful taste that sets it apart from the traditional recipe.

  3. Palak Poha: For a healthy twist, Palak Poha incorporates nutritious spinach into the dish. Finely chopped or pureed spinach is added to the poha during the cooking process, lending it a vibrant green hue and a mild, earthy flavor. Palak Poha not only adds nutritional value but also enhances the visual appeal of the dish.

  4. Dahi Poha: Dahi Poha is a refreshing variation that incorporates yogurt or curd into the poha. The flattened rice is mixed with whisked yogurt and seasoned with spices, giving it a creamy and tangy taste. Dahi Poha is a perfect choice for those who enjoy a cooling and slightly tangy twist to their breakfast.

  5. Indori Jalebi Poha: Indori Jalebi Poha is a unique combination of two iconic dishes from Indore – Indori Poha and Jalebi. In this variation, crispy and sweet jalebis are served alongside the traditional poha. The contrasting flavors of the sweet jalebi and the savory poha create a delightful balance, making it a popular choice among food enthusiasts.

Indori Poha is a delightful and nourishing breakfast dish that exemplifies the rich culinary heritage of Indore, Madhya Pradesh. Its unique blend of spices, textures, and tanginess makes it a favorite among people of all ages. By following this simple recipe, you can recreate the flavors of Indore in your own kitchen and savor the authentic taste of Central India.

So, go ahead and give this Indori Poha recipe a try. Whether you’re a fan of Indian cuisine or simply looking to explore new breakfast options, Indori Poha is sure to impress your taste buds. The combination of fluffy flattened rice, tender potatoes, aromatic spices, and tangy lemon will create a symphony of flavors in every bite.

Read Also: Pav Bhaji: Exploring Delicious World of Mumbai’s Street Food

Indori Poha is not just a breakfast dish; it can also be enjoyed as a light snack or even as a quick dinner option. The versatility of this dish makes it a popular choice among food enthusiasts.

So, gather your ingredients, follow the steps, and enjoy the delightful taste of Indore in the comfort of your own home. Indori Poha will not only fill your stomach but also warm your heart with its comforting flavors. Happy cooking and bon appétit!

Author

  • Vivek Agarwal

    Vivek Agarwal is the co founder & COO of The Wanderer India & NV Rise an internet based company. Passionate about helping people through social work, he empathizes with worldly struggles through his poetry. A passionate digital marketer who loves to plan and manage marketing strategies to build a brand’s visibility online.

    https://thewandererindia.com/ [email protected] Agarwal Vivek