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Indori Poha Recipe
Indori Poha is a popular street food from Indore a city in Madhya Pradesh. Made with flattened rice (poha), onion, aromatic spices, jeeravan masala and unique toppings, Indori Poha is light, flavourful, and incredibly satisfying. It has different textures like, soft, crunchy and crispy in every spoon. This is perfect for a breakfast or snack.
Unlike regular poha, this famous street-style version is known for its soft texture, subtle sweetness, vibrant yellow colour, and unique toppings that make every bite delicious. Do try this and enjoy!
[feast_advanced_jump_to]About Indori Poha
Indori Poha is easy and quick to make and one of the most popular street foods in Indore. This authentic Indori Poha recipe comes together in under 30 minutes using simple pantry ingredients.
A special blend mix called 'jeeravan masala' is used in this recipe. It is a mix of spices and herbs slow roasted and grind to a spice mix. I have shared the making of jeervan masala quickly by using spice powders which gets ready in just 5 minutes. This jeeravan masala can be sprinkled on snacks and chats too.
Unlike other poha recipes this Indori Poha is different as poha is cooked first then served with unique toppings. I haven't got the opportunity to taste Indori Poha so referred few shop vendors videos and created this recipe.
It tasted so good that hubby who is not fond of poha loved it. Whether you're preparing a quick breakfast, a healthy evening snack, or a light meal, this traditional recipe delivers authentic flavours just like the poha served on the streets of Indore.
Indori Poha Video
Indori Poha Ingredients
- Poha - I have used thick poha. I just rinsed it couple of times and it was soft so did'nt have need to soak.
- Oil - Any cooking oil can be used.
- Tempering - Oil is heated and tempering is made using mustard seeds and fennel seeds.
- Green Chilli - adds heat and flavour.
- Onion - is used while cooking poha and used raw for topping too.
- Jeeravan masala - A spice blend mix sprinkled on top while serving.
- Fried peanuts - is added for crunch, do not skip this.
- Pomegranate - is added which gives it a mild sweet taste.
- Coriander leaves - adds freshness to the dish.Sev, Boondi - adds crisp and crunchy texture.
- Lemon - A small lemon wedge is added while serving. You can squeeze it on top and serve too.
Jeeravan Masala
I have used a mix of spice powders to make jeeravan masala instantly. This special spice mix blend can be used on chaats and snacks too. Just sprinkle few pinches and it gives a nice taste to your dishes.
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How to make Indori Poha Step by Step
Making Jeervan Masala
1.For making jeervan masala take all the spices mentioned below :
- ½ teaspoon red chilli powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon chat masala powder
- ¼ teaspoon garam masala powder
- a pinch black salt
- ⅛ teaspoon ginger powder
- ⅛ teaspoon hing
- ¼ teaspoon fennel seeds powder
2.Mix it together and jeervan masala is ready!
Preparing Poha
3.Take 1 cup thick poha.
4.Rinse it couple of times. Drain water completely then add salt to taste, ½ teaspoon sugar and ¼ teaspoon turmeric powder.
5.Mix it well and set aside.
Tempering
6.Heat 1 tablespoon oil add ½ teaspoon mustard seeds, let it splutter.
7.Add ¼ teaspoon fennel seeds, 1 green chilli give a quick saute.
8.Add ¼ cup onion give a quick saute until it turns transparent. You can skip onion here and add raw onion only for topping too.
9.Add poha.
10.Mix it well. Sprinkle little water.
11.Cook covered for 2-3 minutes.
12.Mix it well and your poha is ready!
13.Now get ready with all your ingredients for assembling and serving
- Cooked poha
- 2 tablespoon fried peanuts
- Jeervan masala as needed
- 2 tablespoon onion
- 2 tablespoon pomegranate
- 1 small lemon wedge
- 2 tablespoon sev, boondi
- 1 tablespoon coriander leaves
14.To the serving plate add cooked poha then sprinkle raw onion and 2 pinches of jeervan masala.
15.Add fried peanuts, pomegranate, sev, boondi and finally coriander leaves. Serve with lemon wedge and a spoon.
Enjoy eating!
Expert Tips
- Poha - I would recommend using thick poha as it absorbs moisture without becoming mushy.
- Rinse gently - Wash the poha under running water for just a few seconds and drain immediately. Over-soaking will make it soft and sticky.
- Mix well - Add salt, sugar and turmeric powder to poha and mix thoroughlly.
- Serving - After adding topping serve immediately.
- Balance the heat - Use kashmiri red chilli powder for vibrant colour and less spicy.
- Top generously - Garnish with raw onion, fried peanuts, fresh coriander, sev, pomegranate seeds, grated coconut (optional) and a squeeze of fresh lemon juice for the classic Indori experience.
Serving and Storage
Serve Indori Poha fresh for the best flavour and texture. Garnish generously with raw onion, fried peanuts, sev, fresh coriander, pomegranate seeds, and a squeeze of fresh lemon juice. Sprinkle Jeeravan Masala for the signature Indore street-style taste. Pair it with a hot cup of masala chai or Irani chai for a classic breakfast combination.
FAQS
1. What makes Indori Poha different from regular poha?
Indori Poha is soft, light, and has a chat eating experience compared to regular poha. It is traditionally topped with Jeeravan Masala, sev, fresh coriander, pomegranate seeds, and lemon juice, giving it its signature street-style flavor.
2. Which type of poha is best for this recipe?
Thick poha (medium to thick flattened rice) is the best choice because it stays fluffy after rinsing and doesn't turn mushy during cooking.
3. Why did my poha turn mushy?
This usually happens when the poha is soaked for too long or overmixed while cooking. Rinse it briefly under running water, drain well, let it rest for a few minutes, and stir gently.
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📖 Recipe Card
Indori Poha Recipe
Ingredients
- 1 cup poha
- salt to taste
- water as needed
To temper
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon fennel seeds
- 1 green chilli finely chopped
- ¼ cup onion finely chopped
- ½ teaspoon sugar
- ¼ teaspoon turmeric powder
For topping
- 2 tablespoon fried peanuts
- jeeravan masala as needed
- 2 tablespoon onion
- 2 tablespoon pomegranate
- 1 small lemon wedge
- 2 tablespoon sev, boondi
- 1 tablespoon coriander leaves
For Jeeravan Masala
- ½ teaspoon red chilli powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon chat masala powder
- ¼ teaspoon garam masala powder
- ⅛ teaspoon ginger powder
- ⅛ teaspoon hing
- ¼ teaspoon fennel seeds powder
- a pinch black salt
Instructions
Making Jeervan Masala
- For making jeervan masala take all the spices mentioned
- Mix it together and jeervan masala is ready!
Preparing Poha
- Take 1 cup thick poha.
- Rinse it couple of times. Drain water completely then add salt to taste, ½ teaspoon sugar and ¼ teaspoon turmeric powder.
- Mix it well and set aside.
Tempering
- Heat.1 tablespoon oil add ½ teaspoon mustard seeds, let it splutter.
- Add ¼ cup onion give a quick saute until it turns transparent. You can skip onion here and add raw onion only for topping too.
- Add poha.
- Mix it well. Sprinkle little water.
- Cook covered for 2-3 minutes.
- Mix it well and your poha is ready!
- Now get ready with all your ingredients for assembling and serving
- To the serving plate add cooked poha then sprinkle raw onion and 2 pinches of jeervan masala.
- Add fried peanuts, pomegranate, sev, boondi and finally coriander leaves. Serve with lemon wedge and a spoon.
Video
Notes
- Poha - I would recommend using thick poha as it absorbs moisture without becoming mushy.
- Rinse gently - Wash the poha under running water for just a few seconds and drain immediately. Over-soaking will make it soft and sticky.
- Mix well - Add salt, sugar and turmeric powder to poha and mix thoroughlly.
- Serving - After adding topping serve immediately.
- Balance the heat - Use kashmiri red chilli powder for vibrant colour and less spicy.
- Top generously - Garnish with raw onion, fried peanuts, fresh coriander, sev, pomegranate seeds, grated coconut (optional) and a squeeze of fresh lemon juice for the classic Indori experience.
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