The Indoori Poha is famous in all over the world. It is also known as the potato poha. The people come from different regions to taste the poha of Madhya Pradesh. It is bit sweet in the taste that is why it is unique from the poha of other region. It is eaten in breakfast as well as in the refreshment in evenings.

Ingredients of Poha

  • 2 Cups Thick Poha
  • 1/2 tsp Turmeric
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Jeera
  • 1 Medium Onion
  • 2 or 3 Green Chillies
  • 1 tbsp Oil
  • A Few Curry Leaves
  • 2 tbsp Peanuts
  • 1/4 Cup Indori Sev or Ratlami Sev
  • Jeeravan Masala to Taste
  • 1 tbsp Chopped Coriander Leaves
  • 2 Lemons

How to Make Poha

  • Wash 2 cups Thick Poha under running water.
  • Let the wet poha drain well for at least 10 mins.
  • Add 1/2 tsp turmeric, 1 tsp sugar, and 1 tsp salt.
  • Using a light hand or a fork, gently mix well.
  • Choose a vessel on top of which you can place the colander.
  • While the poha is draining, to a vessel add some water and bring to a boil.
  • When the water is boiling, place the colander on top of the vessel and cover the colander so that the poha is well-covered.
  • Steam for 10 minutes.
  • Turn off the heat and take the colander off the steamer.
  • Set aside for 5 minutes.
  • In a kadhai, over medium flame, heat 1 tbsp oil.
  • Add 2 tbsp peanuts and stir-fry.
  • Take the peanuts out of the oil and set aside.
  • Add 1 tsp cumin seeds, add 2 finely chopped green chillies and a few curry leaves.
  • Stir-fry for a few seconds.
  • Add 1/2 cup finely chopped onions and stir-fry till the onions are translucent.
  • Add the steamed poha and mix well.
  • Garnish each serving with Jeeravan Masala, a generous helping of Indori Sev or Ratlami Sev, and finely chopped coriander leaves.