Indori Poha Recipe
- 3 years ago
Ingredients
To make this flavorful poha, you will need a set of basic ingredients. Most of them will already be available in your pantry, if not, you will get them in any Indian grocery store or even online.
Poha – Get the thick variety of poha for the best result.
Oil – You can use any vegetable oil to make this poha recipe.
Peanuts – The addition of peanuts adds a nice crunch that complements the soft poha really well.
Others – You will also require – cumin seeds, mustard seeds, onion, green chili peppers, salt, turmeric powder, sugar, curry leaves, and fennel seeds.
The number of green chili peppers can be adjusted depending upon your taste or you can completely skip it too. The addition of fennel seeds adds a distinct flavor, so do not miss this one.
A little sugar is also added for a little hint of sweetness that goes really well with the spicy sour taste of the dish.
Toppings – Finally, finish it off with farsaan, chopped onions and tomatoes, and pomegranate kernels. You can add Indori farsaan (thick sev)and if you can’t find it you can use any thick spicy sev to top your poha.
Jeeravan Masala – This is the star ingredient that makes all the difference in this recipe. You can use the store-bought jeeravan masala or make one at home.
You just have to mix 4 simple spice powders – chaat masala, black salt, Kashmiri red chili powder, and roasted cumin powder to make a homemade jeeravan masala.
To make this flavorful poha, you will need a set of basic ingredients. Most of them will already be available in your pantry, if not, you will get them in any Indian grocery store or even online.
Poha – Get the thick variety of poha for the best result.
Oil – You can use any vegetable oil to make this poha recipe.
Peanuts – The addition of peanuts adds a nice crunch that complements the soft poha really well.
Others – You will also require – cumin seeds, mustard seeds, onion, green chili peppers, salt, turmeric powder, sugar, curry leaves, and fennel seeds.
The number of green chili peppers can be adjusted depending upon your taste or you can completely skip it too. The addition of fennel seeds adds a distinct flavor, so do not miss this one.
A little sugar is also added for a little hint of sweetness that goes really well with the spicy sour taste of the dish.
Toppings – Finally, finish it off with farsaan, chopped onions and tomatoes, and pomegranate kernels. You can add Indori farsaan (thick sev)and if you can’t find it you can use any thick spicy sev to top your poha.
Jeeravan Masala – This is the star ingredient that makes all the difference in this recipe. You can use the store-bought jeeravan masala or make one at home.
You just have to mix 4 simple spice powders – chaat masala, black salt, Kashmiri red chili powder, and roasted cumin powder to make a homemade jeeravan masala.