Ratlami Poha Recipe- Authentic Indian Street Food with Homemade Masala

Last Updated on 2 months by Neha Deshmukh

Ratlami Poha Recipe – Authentic Indian Street Food with Homemade Masala

Hey everyone! If you’ve ever travelled through Madhya Pradesh, especially around Ratlam, you have to have tasted this incredible poha. It’s not your average poha – it’s a flavour explosion! I first tried it on a train journey and was instantly hooked. Now, I’m so excited to share my version of this authentic Ratlami Poha recipe with you. Get ready for a delightful journey of textures and tastes!

Why You’ll Love This Recipe

This Ratlami Poha isn’t just breakfast; it’s an experience. The homemade masala blend is the star, giving it a unique, tangy, and slightly sweet flavour profile. It’s wonderfully soft and fluffy, thanks to the steaming process, and the crunchy peanuts and sev add the perfect textural contrast. Plus, it’s surprisingly easy to make at home!

Ingredients

Here’s what you’ll need to create this magic:

• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 2 tsp fennel seeds
• ½ tsp pepper
• 3-4 cloves
• 1 inch cinnamon stick
• ¼ tsp nutmeg (a small piece)
• 2 bay leaves
• 2 tsp chilli powder
• 1 tsp turmeric powder
• 2 tsp aamchur (dry mango powder)
• 1 tsp kala namak (black salt)
• 1 pinch hing (asafoetida)
• 2 tsp sugar
• 1 tsp salt (or to taste)
• 2 cups thick poha (flattened rice)
• ½ tsp turmeric powder (for poha)
• 2 tbsp sugar (for poha)
• 1 tsp salt (for poha)
• 2 tbsp oil
• ½ cup peanuts
• 1 tbsp mustard seeds
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• Few curry leaves (about 10-12)
• 3 green chillies, chopped
• ¼ cup milk
• Few coriander leaves, chopped (for garnish)
• Boondi, Ratlami sev, onions, and lemon wedges (for serving)

Ingredient Notes

Let’s talk about what makes this recipe special!

• The Masala: This is everything. Don’t skimp on toasting the spices – it really brings out their aroma. I like to make a big batch and store it for quick poha fixes.
• Poha Variety: Using a thick variety of poha is crucial. It holds its shape better during steaming and gives you that perfect fluffy texture. Look for it at Indian grocery stores.
• Kala Namak: This black salt adds a unique sulphurous flavour that’s characteristic of Ratlami Poha. It’s worth seeking out! If you absolutely can’t find it, regular salt will do, but it won’t be quite the same.
• Aamchur: Dry mango powder adds a lovely tanginess. Make sure yours is fresh for the best flavour.
• Ratlami Sev: This specific sev is a little thicker and crunchier than regular sev. It’s a key component of the final dish, so try to find it if you can!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Masala: Dry roast the coriander seeds, cumin seeds, fennel seeds, pepper, cloves, cinnamon, nutmeg, and bay leaves in a pan over medium heat until fragrant. Let them cool completely, then grind them into a fine powder. Mix this powder with chilli powder, turmeric, aamchur, kala namak, hing, sugar, and salt. Set aside.
2. Prepare the Poha: Rinse the poha gently under water, being careful not to soak it. You just want to remove any dust. Drain well and mix with turmeric powder, sugar, and salt.
3. Temper the Flavours: Heat oil in a pan. Fry the peanuts until golden and crunchy, then remove and set aside. In the same oil, add mustard seeds. Once they splutter, add cumin seeds and fennel seeds. Then, add a pinch of hing and a few curry leaves.
4. Add the Heat: Add the chopped green chillies and turmeric to the tempering. Sauté for a few seconds, then pour this flavourful oil over the prepared poha and mix well.
5. Steam to Perfection: Transfer the poha to a steamer plate. Sprinkle with milk, fried peanuts, coriander leaves, and a generous amount of the prepared masala. Steam for about 10 minutes.
6. Serve & Enjoy: Serve hot with boondi, onions, Ratlami sev, peanuts, coriander, and lemon wedges.

Expert Tips

• Don’t over-rinse the poha, or it will become mushy.
• Adjust the amount of chilli powder to your spice preference.
• Steaming is key to getting that soft, fluffy texture. Don’t skip this step!

Variations

• Vegan Adaptation: Simply omit the milk when steaming. A splash of water works just fine.
• Spice Level Adjustment: If you like it extra spicy, add a pinch of cayenne pepper to the masala.
• Festival Adaptations: This makes a fantastic snack for Diwali or Holi! My family loves to make a big batch for gatherings.

Serving Suggestions

Ratlami Poha is best enjoyed hot, right off the steamer. A side of chilled lassi or a cup of masala chai complements it perfectly. Don’t be shy with the toppings – the more, the merrier!

Storage Instructions

Leftover poha can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop. However, it’s best enjoyed fresh! The masala powder can be stored in an airtight container at room temperature for up to a month.

FAQs

What makes Ratlami Poha different from other Poha recipes?

The key difference lies in the homemade masala blend and the steaming process. It gives it a unique flavour and a wonderfully soft texture.

Can I make the masala powder ahead of time?

Absolutely! In fact, I highly recommend it. It saves time and allows the flavours to meld together.

How long will the masala keep?

Stored in an airtight container, the masala will stay fresh for up to a month.

What type of poha is best for this recipe?

Thick poha is essential for achieving the right texture.

Can I adjust the sweetness level in the Poha?

Yes, feel free to adjust the amount of sugar to your liking.

What is kala namak and can I substitute it?

Kala namak is black salt, known for its unique flavour. If you can’t find it, regular salt will work, but the flavour won’t be quite the same.

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