Indori Poha Recipe – Authentic Street Food with Jeeravan Masala

Last Updated on 2 months by Neha Deshmukh

Indori Poha Recipe – Authentic Street Food with Jeeravan Masala

Hey everyone! If you’ve ever travelled to Indore, the street food capital of India, you have to have tasted their famous Poha. It’s a breakfast staple, a midday snack, and honestly, something I could happily eat any time of day. I first tried it on a trip a few years ago, and I’ve been trying to recreate that magic at home ever since. This recipe is my attempt to bring a little bit of Indore to your kitchen!

Why You’ll Love This Recipe

This Indori Poha isn’t just any poha. It’s a flavour explosion! The combination of the soft, subtly sweet poha with the tangy lemon, the aromatic jeeravan masala, and the crunchy toppings is just… chef’s kiss. It’s relatively quick to make, super satisfying, and a guaranteed crowd-pleaser. Plus, it’s a fantastic way to start your day or enjoy a light, flavourful meal.

Ingredients

Here’s what you’ll need to make this delicious Indori Poha:

• 2 cups thick poha (about 200g)
• 1/4 cup chopped onions (about 30g)
• 1/4 cup masala boondi (about 40g)
• 1/4 cup Indori sev (about 20g)
• 1/4 cup pomegranate arils (about 30g)
• 1/4 teaspoon turmeric powder (about 1g)
• 2-3 teaspoons sugar (about 10-15g)
• Salt to taste
• 2 tablespoons oil (about 30ml)
• 1 teaspoon mustard seeds (about 5g)
• 1 teaspoon fennel seeds (about 5g)
• 1 green chili, chopped
• 1 lemon
• 1-2 pinches jeeravan masala
• 1/4 cup chopped coriander leaves (about 10g)

Ingredient Notes

Let’s talk ingredients, because a few of these are key to getting that authentic Indori flavour!

• Thick Poha: This is crucial. Don’t use the thin, flattened poha. You want the thicker variety – it holds its shape better and gives you that lovely, soft texture.
• Jeeravan Masala: This is a regional spice blend from Madhya Pradesh, and it’s what truly sets Indori Poha apart. It’s a mix of cumin, coriander, black pepper, and other spices. You can usually find it at Indian grocery stores, or online. If you’re feeling ambitious, you can even make your own (there are tons of recipes online!). It adds a unique, earthy, and slightly tangy flavour.
• Indori Sev & Masala Boondi: These aren’t just any sev and boondi! Indori sev is a specific type – slightly thicker and crunchier. The masala boondi adds a lovely savoury and spicy kick. Try to source these if you can, they really elevate the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently rinse the thick poha under running water until it’s softened, but not mushy. This usually takes a minute or two. Drain it really well – you don’t want soggy poha!
2. In a bowl, combine the drained poha with the turmeric powder, sugar, and salt. Give it a good mix.
3. Now, let’s temper the spices. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them crackle.
4. Add the fennel seeds and chopped green chili to the pan. Sauté for just a few seconds until fragrant. Be careful not to burn the chili!
5. Gently pour the tempered spices over the poha and mix everything together.
6. Cover the pan and let the poha steam on low heat for 1-2 minutes. This helps it fluff up and absorb all those lovely flavours.
7. Transfer the poha to a serving plate. Now for the fun part – the toppings! Sprinkle with onions, coriander leaves, jeeravan masala, pomegranate arils, boondi, and sev.
8. Finally, squeeze fresh lemon juice over the toppings. Serve immediately and enjoy!

Expert Tips

• Don’t oversoak the poha! You want it soft, but still with a bit of bite.
• Taste as you go and adjust the sugar and salt to your liking.
• For extra flavour, you can add a pinch of asafoetida (hing) to the tempering.
• Make sure your pan isn’t too hot when you add the spices, or they’ll burn.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Adjust the amount of green chili to control the heat. For a milder flavour, remove the seeds from the chili. For a spicier kick, add a pinch of red chili powder.
• Gluten-Free Adaptation: Double-check that your sev and boondi are gluten-free, as some brands may contain wheat.
• Festival Adaptations: This poha is often made during Makar Sankranti and Lohri. Some families add a little bit of grated coconut for extra sweetness and flavour during these festivals. My aunt always adds a tiny bit of grated ginger too!

Serving Suggestions

Indori Poha is delicious on its own, but it’s even better with a side of:

• A cup of hot masala chai
• A cooling raita (yogurt dip)
• A side of pickle

Storage Instructions

Poha is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The poha will lose some of its crunch, but it will still taste good. You might want to add a squeeze of lemon juice before reheating to brighten up the flavours.

FAQs

1. What type of poha is best for making Indori Poha?

Definitely thick poha! It’s the key to getting that authentic texture.

2. What is Jeeravan Masala and where can I find it? Can I make it at home?

Jeeravan Masala is a regional spice blend from Madhya Pradesh. You can find it at Indian grocery stores or online. Yes, you can make it at home – just search online for a recipe!

3. How do I get the perfect soft and fluffy texture for the poha?

Don’t oversoak the poha, and steam it for a couple of minutes after adding the tempered spices.

4. Can I prepare the poha ahead of time? If so, how?

You can rinse and soak the poha ahead of time, but I recommend making the rest of the dish fresh for the best flavour and texture.

5. What are some good accompaniments to serve with Indori Poha?

Masala chai, raita, and pickle are all great options!

6. What is the difference between Indori Poha and other Poha variations?

The main difference is the use of jeeravan masala and the specific type of sev and boondi. Indori Poha also tends to be a little bit sweeter than other variations.

Enjoy making this delicious Indori Poha! I hope it brings a little bit of the magic of Indore to your kitchen. Let me know how it turns out in the comments below!