Poha is a breakfast across western and central India, but Indore has made it a civic identity. Street stalls near Sarafa and Chappan Dukan serve it from huge steaming pans from early morning, usually with jalebi on the side. Indore's version is steamed rather than stir-fried, so the flakes stay soft and separate.
Indori poha is sweeter and more aromatic than Maharashtrian kanda poha. Fennel seeds and a little sugar go into it, and the finishing touches are crucial: a sprinkle of jeeravan masala, a local blend of cumin, black salt, dried mango and other spices, plus thin ratlami sev, chopped onion, pomegranate and coriander. A squeeze of lemon brings it together.
At a glance
| Region | Madhya Pradesh |
|---|---|
| Cuisine | Malwa |
| Diet | Vegan |
| Course | Breakfast |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Serves | 3 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | No |
| Key ingredients | poha (flattened rice) / onion / fennel seeds / sev |
Ingredients
For the poha
- 2 cups thick poha
- 1 1/2 tbsp sugar
- 1 tsp salt
- 1/4 tsp turmeric powder
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp fennel seeds (saunf)
- 1/2 tsp cumin seeds
- A pinch of asafoetida
- 8 curry leaves
- 2 green chillies, chopped
- 1 medium onion, finely chopped
- 2 tbsp roasted peanuts
For the topping
- 1 tsp jeeravan masala
- 1/2 cup ratlami or nylon sev
- 1 small onion, finely chopped
- 3 tbsp pomegranate seeds
- 2 tbsp chopped coriander
- Lemon wedges
Method
- Rinse the poha in a colander under running water for 20-30 seconds, tossing gently, until just softened. Drain well and leave for 5 minutes.
- Sprinkle sugar, salt and turmeric over the damp poha and fluff with your fingers so it is evenly coloured.
- Heat oil in a kadhai on medium heat. Add mustard seeds and let them splutter, then fennel, cumin, asafoetida, curry leaves and green chillies. Fry for 20 seconds.
- Add the onion and cook for 2 minutes until translucent but not browned, then add the peanuts.
- Add the poha and toss gently to combine. Sprinkle 2 tbsp water over it.
- Cover and cook on the lowest heat for 4-5 minutes so the poha steams and turns soft and fluffy. Traditional stalls steam it in a pan set over boiling water.
- Serve on plates, topped generously with jeeravan masala, sev, raw onion, pomegranate and coriander, with lemon on the side.
Tips
- Do not soak the poha in a bowl – rinsing in a colander keeps the flakes from turning mushy.
- No jeeravan masala? Mix roasted cumin powder, black salt, amchur, a pinch of black pepper and a little chaat masala.
- Poha itself is gluten free, but most packaged sev contains wheat or is fried alongside it; check if needed.
Serve with
Hot jalebi and a cup of cutting chai.