What Makes Indori Poha so Unique & Exquisite
While the administrative capital of Madhya Pradesh is Bhopal, Indore is the state's cultural center. Indore is known for its culinary delights along with other specialties. You can count on a fantastic meal, whether it's breakfast, a snack, a main course, or dessert.
Indori Poha, a steamed poha often served with some Jalebi on the side, is one of the city's most well-known breakfasts.
Poha is a common breakfast dish in every household but the Indori Poha has something unique about it. Unlike most other Poha recipes, Indori Poha is cooked before the tempering is done. It is a superb way to impart your regular poha a unique twist. Addition of fennel seeds makes this Poha even more delicious! Pomegranate kernels added to the poha add freshness and nutrition.
This Indore Steamed Poha is also served with spicy Indori Sev or Ratlami Sev and Jeeravan masala. The end product is a delectable spicy and sour brunch with a side of sweet Jalebi.
What Is So Special About Indori Poha?
First and foremost, the preparation of Indori Poha. Poha is steamed after been rinsed in water. The steaming transforms the Poha into something very soft and fluffy, and it keeps it that way for a long time.
Then there are the garnishes, which take this Indore-style steamed poha to the next level.
- Ratlami Sev (Spiced Indori Sev) or Indori Sev with added cloves and pepper.
- This city's signature dish is the tangy and spicy Jeeravan masala.
(One can find jeeravan masala online or at Indian grocery stores, and also it can be made at home with 4 basic spice powders – chaat masala, black salt, Kashmiri red chili powder, and roasted cumin powder. This unique masala mix makes this Indori Poha even more delicious.)
- Fried peanuts & Pomegranate kernels
The Indori Poha is savoury and spicy as a result of all of this. It makes for a fantastic breakfast because it's served with sweet Jalebi on the side. As a result, it's a great way to begin the day. The nicest aspect is that it's not too heavy on the stomach. What else could a person want?
We hope you like this Indore-style vegan steamed poha. You will never look at poha the same way again, we guarantee it.
Indori Poha: A Step-by-Step Guide
- Getting the Poha to the Right Texture
- Add 2 cups of Thick Poha into a colander (Opt for thick poha for better results).
- Wash the poha for a few minutes under running water.
- Leave to drain for at least 15 minutes.
- Add 1/2 tsp turmeric, 1 tsp sugar, and 1 tsp salt to the mixture now.
- Gently mix everything together with a light hand or a fork.
- Putting the Poha in the Steamer
- Place the colander on top of a vessel you've chosen.
- Add some water to a pot and bring to a boil while the poha drains. Make sure the water level is such so as to provide a gap between the water's surface and the bottom of the colander.
- When the water is boiling, set the colander on top of the vessel and cover it to completely cover the poha.
- Cook the poha for 5 to 7 minutes in a steamer. If you steam the poha for too long, you'll end up with lumpy poha.
- Remove the colander from the steamer and turn off the heat.
- Leave it for 5 minutes.
- Mix the poha with a spoon or fork with a gentle touch, being careful not to break the poha.
- How to Make Indori Poha
- First thing is to take 1 tbsp oil in a wok (ensure medium flame for heating). Peanut oil is the best option.
- Add 2 tablespoons peanuts and stir-fry until they start to change colour and pop.
- Remove the peanuts from the oil and place them on a plate to cool.
- Add 1 tablespoon cumin seeds and stir-fry until they begin to change colour.
- Add 2 or 3 finely chopped green chilies i.e. 2 tsp and a few curry leaves next.
- Fry for a few seconds while stirring.
- Add 1/2 cup finely chopped onions to the pan and stir-fry until transparent.
- Add steamed poha & mix it well.
- How to serve
- Divide the Indori Poha into three servings while it is still warm.
- Add Jeeravan Masala, a decent amount of Indori Sev or Ratlami Sev, and finely chopped coriander leaves to each serving.
- Serve with a half-lime wedge on the side. For a more tangy flavour, squeeze the lemon over the Indori Poha and mix thoroughly before serving.
- Do not soak the poha for too long, as it may turn sticky.
- Try to make jeeravan masala at home to get that authentic flavour. You can also stay away from artificial colours and preservatives by using home made masala.
- Indori poha should be topped with a thick layer of Indori sev. If you can't find it, any thick spicy sev will suffice. Topping your poha with bikaneri bhujia is also a good idea.
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