Indori Poha | How to make Poha with Jeeravan Masala

Indori Poha is a filling breakfast from Indore and is popular street food, normally served with hot Jalebi on the side. This poha is different from other versions as it has Jeeravan Masala sprinkled on it.

When it came to I in the A to Z Indian Breakfast Dishes, I wanted to make Idiyappam. Since I haven't shared the basic version, I have planned for my April theme. Then I also had another version of making Idiyappam. However, I couldn't make it finally due to a lack of time.

So I had to resort to Indori Poha. I do have a couple of other ways to make Poha. This Indori Poha is different as it has a special spice powder added. Ready to use Jeeravan Masala is available in stops, however, if you can't get it, you can easily make it at your home. I adapted this recipe from here and the Jeeravan Masala was also given.

This dish hardly takes time to get done and Hubby Dear said this tastes exactly as how he remembers eating. Indori Poha is my pick for I and the dish is so quick to make.

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Indori Poha is special because it uses a special masala that makes it very spicy, the Jeeravan Masala is a mix of many spice powders.

Indori Poha | How to make Poha with Jeeravan Masala

For Jeeravan Masala

If you don't have readymade Jeeravan Masala, take all the spice powders listed under Jeeravan Masala and blend them together. Use this spice mix instead of jeeravan masala.

Once the masala is ready, you can proceed to make the poha.

For the Poha

Wash the poha a couple of times and let it soak for 5 mins.
Drain the poha completely.
Then, add salt, turmeric powder, and sugar and toss well.

For making the Poha

Heat a nonstick pan with cooking oil, add the mustard seeds, fennel seeds, and then chopped green chilies.
Keep flame too low and add the poha.
Toss the poha with the spice and simmer for 5 mins.
Cover with a lid and let it steam for 5 mins.
Before serving, toss the poha well and transfer it to the serving plate.
Top with chopped onions, coriander leaves.
Sprinkle jeeravan masala on top. You can add 1 to 2 pinches of jeeravan masala or more. Jeeravan masala is spicy so add accordingly depending upon how much spicy food you like.
Now, add pomegranate arils.
Finally, top with masala boondi and Indori sev.
Squeeze some drops of lemon juice from the top.
Assemble poha in a similar way in plates and then serve indori poha.
Serve indori poha straight away.

Recipe

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Indori Poha | How to make Poha with Jeeravan Masala

Indori Poha is a filling breakfast from Indore and is popular street food, normally served with hot Jalebi on the side. This poha is different from other versions as it has Jeeravan Masala sprinkled on it.

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Author Srivalli

Ingredients

For the Poha

• 2 cups Beaten Rice / Thick Poha
• A Pinch Turmeric Powder
• 1 tsp Sugar
• Salt to taste

Other Ingredients

• 2 tbsp Cooking Oil
• 1 tsp Mustard Seeds
• 1 tsp Fennel Seeds
• 3 Green Chillies finely chopped
• 1 /2 cup Onions finely chopped
• 1/ 4 cup Indori Sev
• 1/ 4 cup Coriander Leaves finely chopped
• Jeeravan Masala as required
• 1/ 4 cup Pomegranate Arils
• 1/ 4 cup Boondi

Jeeravan Masala

• 1/4 tsp Cumin Powder
• 1/4 tsp Coriander Powder
• 1/4 tsp Red Chilli Powder
• 1/4 tsp Garam Masala Powder
• A Pinch Black Salt
• 1/8 tsp Ginger Powder

Instructions

For Jeeravan Masala

• If you don't have readymade Jeeravan Masala, take all the spice powders listed under Jeeravan Masala and blend together. Use this spice mix instead of jeeravan masala.
• Once the masala is ready, you can proceed to make the poha.

For the Poha

• Wash the poha a couple of times and let it soak for 5 mins.
• Drain the poha completely.
• Then, add salt, turmeric powder, and sugar and toss well.

For making the Poha

• Heat a nonstick pan with cooking oil, add the mustard seeds, fennel seeds and then chopped green chilies.
• Keep flame to low and add the poha.
• Toss the poha with the spice and simmer for 5 mins.
• Cover with a lid and let it steam for 5 mins.
• Before serving, toss the poha well and transfer to the serving plate.
• Top with chopped onions, coriander leaves.
• Sprinkle jeeravan masala on top. You can add 1 to 2 pinches of jeeravan masala or more. Jeeravan masala is spicy so add accordingly depending upon how much spicy food you like.
• Now, add pomegranate arils.
• Finally, top with masala boondi and Indori Sev.
• Squeeze some drops of lemon juice from top.
• Assemble poha in a similar way in plates and then serve indori poha.
• Serve indori poha straight away.

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This was part of the A to Z Indian Breakfast series I did, do check for the entire roundup of A to Z Indian Breakfast dishes.

If you are looking for different options for Indian Breakfast like pooris and feel adventurous about making it in alphabets, check out the entire collection of A to Z Indian Pooris.