A town in Madhya Pradesh, Indore also prominently known as Mini Bombay is famous for its street food. Indori poha as the name suggests is a special type of poha (flattened thick rice flakes ) made in Indore. An array of spices and aromatics are used in tempering the poha which gives it a unique taste. A few to name are fennel seeds, cumin seeds, mustard seeds and many more. A variety of sweet and savory toppings like laung sev, masala boondi, pomegranate seeds, raw chopped onion comes as a boon.
A big kadai heaped with tempered hot poha garnished with colourful toppings is served by vendors on the streets of Indore every morning as well as evening is an eye-catching sight. The combination of humble Indori poha served with its soulmate juicy, hot jalebi makes it the most savored breakfast and evening snack. A cup of hot "kullad wali chai" is like icing on the cake.
Course : Breakfast , Snack
Prep time : 20 min
Cook time : 20 min
Servings : 4
2 Cups poha
2 Medium onions (chopped )
1 Medium potato (chopped )
Handful of peas ( fresh or frozen )
1 Tbsp roasted and crushed peanuts
5 - 7 curry leaves
1 Green chili chopped
1/4 Tsp mustard seed
1/4 Tsp cumin seed
1/4 Tsp fennel seed
1/4 Tsp coriander seed
1 Tsp turmeric powder
1 Tbsp salt
1 Tbsp sugar
Juice of 1 big lemon
3 Tbsp vegetable oil
1 medium sized onion chopped
2 Tbsp coriander leaves
2 Tbsp laung sev
1 Tbsp masala boondi
1 Tbsp jeeravan masala
1. Sieve and then wash poha under running water. Let the water drain and then sprinkle sugar and lemon juice on it. Keep it aside.
2. In a kadai add oil and heat it. Once the oil gets heated add mustard seed to crackle. Then add cumin seed. After few seconds add chopped green chili, curry leaves and crushed peanuts. Saute for a minute. Add fennel seeds and coriander seeds.
3. Add chopped potato saute till potato becomes little soft. This may take around 3 to 4 minutes.
4. After potato becomes soft add fresh or thawed frozen peas. Saute for 2 to 3 minutes.
5. Now add in onion and saute till the sides of onion turn translucent and little pinkish. Now add salt and turmeric powder. Stir well.
6. Add salt and turmeric powder and give a nice stir.
7. Add the poha along with sprinkled sugar and lemon juice, stir well the poha gently so that all masala is well coated, about 2 minutes.
8. Sprinkle 2 Tbsp water over poha cover with a lid and reduce the flame to minimum. Switch off the flame after 2 minutes. Once you switch off the flame, open the lid even after 2 minutes so that poha gets cooked in the steam and become soft and swelled up.
9.Stir and take out in serving bowl and garnish with jeerawan masala, chopped onion, pomegranate seeds, laung sev, masala boondi and coriander leaves. Serve hot and relish.
DELICIOUS KHATTA MEETHA