The taste of Indori Poha is different because it gives a different feeling as soon as it goes in the mouth. That’s why people try to make Poha in Indore or Bhopal style even at home. Indori Poha It is flavored with raw onion, peanuts, sev, green chillies, pomegranate and mild sweetness. It is easy to make and the stomach also feels light after eating. Do you want to make Indori Poha at home? Most people make some mistakes while making Indori style poha at home. Some add more sugar while others prepare it only with salt.
Indore’s Poha is a popular breakfast in the city. Here, not only in shops but also in homes, people start the day with this. Let us tell you how you can prepare Indore style Poha at home in a jiffy.
Why is Indori Poha different from others?
The soul of Indori style poha is the cumin masala added to it. About 20 different types of spices are mixed in preparing this masala. The method of steaming Poha, its sweet and sour taste and the taste of spicy spices make it a very different dish. The unique garnishing of Poha served in Indori style and the combination of Jalebi also puts it in the category of a unique dish.
Essential things for Indori Poha
2 cups thick poha (jadi variety)
Onion
Groundnut
5 to 6 curry leaves
Lemon
pomegranate seeds
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Ingredients for Jeerawan Masala
one spoon fennel
one teaspoon cumin seeds
one spoon cumin coriander
cinnamon
a little whole black pepper
8 to 9 cloves
two to three bay leaves
half nutmeg
dry ginger
dry mango powder
black salt
hot red chilli
kashmiri red chilli
Asafoetida
sugar
How to make Indori style poha
Take a sieve and put poha in it and soak it in water poured in another vessel. Place the strainer over the vessel so that the remaining water drains out. Leave the poha like this for 10 to 15 minutes.
On the other hand, to make Jeerawan masala, fry all the fennel, cumin, coriander, cinnamon, whole black pepper, cloves, bay leaf and nutmeg in a pan. Now put the roasted spices in the grinder and add mango powder, black salt, red hot chilli, Kashmiri red chilli, asafoetida, sugar and dry ginger. Blend it and your jeerawan masala is ready.
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Add turmeric on soaked poha and mix slowly. To prepare tadka, take oil, add mustard, cumin, fennel, green chilli, asafoetida and turmeric powder and heat it lightly. Pour the prepared batter on poha and mix. To steam poha, boil water in a big vessel and place the strainer containing poha over it so that it can steam.
Put steamed poha in the plate, add jeerawan masala, lemon, green coriander, chopped onion, pomegranate seeds, peanuts and your Indore style poha is ready.
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