These Savory Garlic Oats with mushroom and a masala fried egg is healthy and delicious way to switch up breakfast when you are bored of regular sweet oatmeal.

We eat a lot of oats in all forms, but lately I’ve been really tired of eating them sweet. So I started experimenting with a lot of savory oat recipes which are just as satisfying but healthier. Plus, you are totally omitting out the 2-3 teaspoons of sugar you might normally add to your oatmeal.

If you’re not really a savory oatmeal person, then I think this recipe is about to change that. Imagine warm, creamy oats with a lovely garlicky flavor, with mushrooms, a perfect runny egg, and topped with chilli oil. Sounds heavenly, right? These savory garlic oats are versatile and how! Make it a breakfast salad bowl with mixed greens or toss it up with some spices to quirk things up! Because who doesn’t want oats with a twist for breakfast?

Ingredients for Savory Garlicky Oatmeal

Oats: I have used instant or quick oats for this recipe as they cook quickly, which makes them super convenient. You could also use rolled or steel-cut oats, just remember to adjust the cook time accordingly

Oil: Olive oil for it’s neutral flavor, but you could use peanut, canola, sunflower, vegetable, etc.

Garlic: Finely chopped for lots of flavor and aroma

Mushroom: Adds a lovely smokey flavor and sneaks in extra nutrition

Eggs: Half-fried until the yolk is cooked but still runny.

Chilli oil: For some heat. You can use red chilli powder instead

Water: To cook the oats

Seasoning: Salt and pepper for flavor

Frequently Asked Questions

Richa’s Top Tips

• Pressure cook oats if possible. I would highly recommend pressure cooking the oats to help them cook fast and come to the perfect consistency. Believe me, it’s a game changer for rushed mornings.
• Adjust the amount of water if you like. For thicker oats, use a little less water. Add a splash more after cooking if you prefer them looser and creamier.
• Cook the egg just the way you like it. I love a sunny-side-up egg here so the runny yolk mixes into the creamy oats.

Storage Instructions

• Store leftover savoury oats in an airtight container in the refrigerator for up to 2 days. The oats will thicken as they sit, so add a splash of water or milk while reheating and stir well until creamy again.
• For the best texture, store the mushrooms and fried egg separately and add them fresh when serving. You can add chilli oil just before serving.

Customisation Ideas

• Add more vegetables. Toss in spinach, peas, corn, broccoli or finely chopped bell peppers along with the mushrooms for added flavor, texture, and nutrition.
• Make it cheesy. Stir some grated cheddar, mozzarella or parmesan into the hot oats for an extra creamy finish.
• Switch up the toppings. Try sautéed paneer, tofu, avocado or crispy chickpeas instead of mushrooms.
• Make it spicy. Add chopped green chillies, red chilli flakes or a spoonful of chilli crisp to the oats.
• Change the flavour profile: Add a little soy sauce and sesame oil to the oats and top with spring onions for an Asian-inspired version.

I tried to keep this savoury oatmeal recipe healthier by not adding any cheese. But believe me a dash of grated cheddar cheese really takes things to a whole new level!

If you make this oatmeal for breakfast, do send me your pictures over on my Instagram @my_foodstory.

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Savory Garlic Oats with Masala Fried Egg

These savory garlic oats with a masala fried egg are healthy, delicious and a great way to switch up breakfast when you are bored of regular sweet oatmeal.

Course Breakfast

Cuisine international

Diet Halal

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 Portions

Calories 167kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 1/2 cup rolled oats
• ½ teaspoon grated garlic
• ¾ teaspoon salt. divided
• 1 ½ cups water
• 2 teaspoons olive oil or any neutral cooking oil
• 200 gms mushrooms sliced
• 1 egg

Instructions

• Add rolled oats, garlic, ½ teaspoon of salt and 3 cups of water to a pressure cooker. Close the lid, bring to pressure and cook for 3 whistles. Let the pressure release naturally.
• While the oats are cooking, heat 2 teaspoons of oil in a pan, add sliced mushrooms and saute for 3-4 minutes till they turn golden brown. Take off the heat. Sprinkle ¼ teaspoon of salt, mix well and transfer to a plate or bowl.
• Heat the same pan, add 1 teaspoon of oil, and once the pan is very hot, crack one egg and cook till the white part is cooked but the yolk is runny.
• To serve, add 2-3 ladles of cooked oats from the pressure cooker to a bowl, top with half the fried mushrooms, place the fried egg on top, drizzle chilli oil on top and serve hot.
• Repeat the same for serving the rest of the oats.

Video

Notes

1. Feel free to experiment with different herbs, cheeses and even toppings like sundried Tomatoes, Olives or Jalapenos.
2. Adjust water to keep oats to your desired consistency.
3. Feel free to swap the fried egg with soft boiled eggs or scrambled eggs. But we prefer the crispy, fried egg with a runny yolk.

Nutrition

Calories: 167kcal | Carbohydrates: 17g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 919mg | Potassium: 425mg | Fiber: 3g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Savory Garlic Oats with Egg and Mushroom appeared first on My Food Story.

This Mexican oatmeal bowl recipe is savoury, spiced, and loaded with toppings that make it feel more like a taco bowl than a bowl of oats. 

Oats for breakfast don’t have to mean the same old sweet porridge every morning. This Mexican oatmeal bowl is a really fun way to eat oats if you’ve never tried them savoury before. The oats in the recipe are cooked with garlic, taco seasoning, paprika, and a squeeze of lime, and then topped with things like corn salsa, avocado, cheddar, and jalapenos. It takes about 15 minutes and feels a lot more like brunch than a regular bowl of porridge.

The recipe is completely customisable, so you can top it with whatever you enjoy. If your family already loves our high protein dosa or moong dal chilla for breakfast, this oatmeal bowl makes a really nice change on mornings when you want something quick and different.

Ingredients for Mexican Oatmeal Bowl

Oats: I have used rolled oats which I have pressure cooked to help them cook fast and come to the perfect consistency.

Garlic: Minced and sautéed before the oats go in. 

Seasoning: Taco seasoning, paprika powder, lime juice, and salt. These give the oats their Mexican flavour.

Toppings: Corn salsa, grated cheddar, avocado, and jalapenos. 

Oil: For sautéing the garlic.

Richa’s Top Tips

• Don’t overcook the oats. They only need 3-4 minutes of simmering after the water comes to a boil. Any longer and they turn gluggy and lose their texture. You want them cooked but still with a little body to them.
• Adjust the water to get the consistency you like. Some people prefer their oats thick and porridge-like, others like them a little looser. Start with the 2 cups and add more if needed.
• Make this fresh and eat it immediately. Oatmeal dries out and turns stodgy really fast once it cools. This isn’t a recipe you want to make ahead or save for later. It’s best eaten straight from the pot.
• Go heavy on the toppings. The toppings are what make this bowl exciting. Don’t hold back on the salsa, avocado, and cheddar. They add freshness, creaminess, and flavour that the oats need.

Frequently Asked Questions

Storage Tips

• Best eaten fresh. This is one of those recipes that doesn’t store well. Oatmeal dries out and becomes thick and gluggy as it cools, so make only as much as you plan to eat right away.
• Freezing: Not recommended for the same reason. The texture won’t come back after freezing and thawing.
• Prep ahead tip: If you want to speed up your mornings, you can pre-mix the dry seasoning (taco seasoning, paprika, salt) and keep it in a small jar. When you’re ready, just sauté the garlic, add oats, water, the seasoning mix, and you’ll have breakfast ready even faster.

Serving Ideas

These Mexican oats are a complete breakfast on their own, but here are a few ways to make the morning even better:

• With a Watermelon Lime Smoothie: A cold, refreshing smoothie alongside a warm, savory oatmeal bowl is a really good morning combination.
• With a cup of Masala Chai: If you want to keep it simple, a hot chai alongside this bowl is all you need.
• With Air Fryer Poached Eggs on top: A poached egg with a runny yolk over the savoury oats adds protein and makes the bowl even more filling.

Customisation Ideas

• Add protein: A fried egg, grilled chicken strips, sautéed prawns, or even some black beans on top turn this from a light breakfast into a really filling meal.
• Swap the toppings: Guacamole instead of plain avocado, pico de gallo instead of corn salsa, or sour cream and pickled onions for a completely different flavour profile. Use whatever you enjoy on your tacos.
• Make it Indian style: Skip the taco seasoning and add cumin powder, turmeric, and a pinch of chaat masala instead. Top with chopped onions, tomatoes, green chutney, and sev for a desi savoury oats bowl.

Did You Know?

Oats are one of the few grains that actually lower cholesterol. They contain a soluble fibre called beta-glucan that forms a gel-like substance in your gut, which binds to cholesterol and prevents it from being absorbed into the bloodstream. Studies have shown that eating just 3 grams of beta-glucan a day, roughly one bowl of oats, can reduce LDL cholesterol by 5-10%. 

If you’ve been eating oats the same sweet way every morning, give this savoury breakfast oatmeal bowl a try and see how you feel about savoury oats. I think one bowl is all it’ll take to convert you. Share your bowls with me on Instagram @my_foodstory when you make it.

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Mexican Oatmeal Bowl

A power packed healthy oatmeal bowl upgraded with Mexican flavours. Added flavours from garlic, lemon and paprika make this meal truly scrumptious.

Course Breakfast

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 portions

Calories 263kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 1 teaspoon Oil
• 2 Garlic Cloves minced
• ¾ cup Quick cooking Oats
• ½ teaspoon Taco Seasoning refer to Notes
• ¼ teaspoon Paprika Powder
• ½ teaspoon Lime Juice
• 2 cups Water
• Salt to taste
• Corn Salsa for topping
• grated Cheddar for topping
• Avocado for topping
• Jalapeno for topping

Instructions

• Pressure cook oats along with garlic, salt, and water for about 2 whistles on high heat. Turn off the flame allow the pressure to release naturally.
• Transfer to a bowl and taco seasoning, paprika powder, and lime juice.
• Top with corn, salsa, grated cheddar, avocado and jalapeno. Serve hot.

Video

Notes

1. You can substitute Taco seasoning with any Mexican flavoured seasoning readily available at supermarkets.
2. I have topped my meal with my favourites like corn salsa and avocado. You can top it with any condiments like salsa verde, proteins like – grilled chicken or prawns, chipotle dressing, guacamole etc.,
3. This is a very quick recipe. Do not prepare it and store it for later as oatmeal can very easily become dry and gluggy. 

Nutrition

Calories: 263kcal | Carbohydrates: 42g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 215mg | Fiber: 6g | Sugar: 1g | Vitamin A: 246IU | Calcium: 42mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Mexican Oatmeal Bowl | Savory Oatmeal Recipe appeared first on My Food Story.

This Vegan hash-brown casserole has a crispy top, savory steak-style soy curls, fluffy tofu ’eggs.’ 27 grams of protein, rich in calcium, iron, and fiber, this is ultimate brunch centerpiece !
(27 grams protein, 8 grams fiber per serving! Gluten-free and nut-free with soy-free options.)

This casserole is based on the steak and eggs with hash browns from IHOP. I decided to turn it into a vegan casserole, so it has soy curls that are marinated and then baked along with onion, mushrooms, and peppers until everything starts to caramelize.

Then, we add crumbled tofu, seasonings, non-dairy yogurt or non-dairy cream, and vegan cheese. Spread that over everything, mix it up a little bit, and bake it again for a cheesy, 1-pan vegan steak and egg scramble.

While all of this is baking, we make our hash browns and crisp them in a skillet, then put them on top of the casserole before serving. You can actually serve the hash browns on the side or on top of the casserole.

I love making breakfast casseroles, like my eggs Benedict casserole and my Mexican egg casserole. In those recipes, I blend the tofu to make the egg mixture. I wanted to make a version where I didn’t have to use the blender, so there are fewer dishes to clean.

This is such a hearty breakfast, and it’s so delicious! For additional protein, you can add nutritional yeast and hemp seeds or more soy curls to the tofu mixture.

Why You’ll Love Hash Brown Casserole

• 27g protein
• hearty, cozy breakfast casserole packed with fluffy tofu “egg”, vegan “steak”, cheese, and veggies
• crispy hash brown topping
• Meal prep friendly!
• naturally gluten-free with nut-free and soy-free options

Continue reading: High Protein Hash Brown Breakfast Casserole (Vegan IHOP Copycat!)

The post High Protein Hash Brown Breakfast Casserole (Vegan IHOP Copycat!) appeared first on Vegan Richa.

These Air Fryer Poached Eggs recipe is the easiest, fool-proof way of poaching eggs. They come out perfectly every time, you don’t even need to stand at the stove, and make your mornings a lot easier!

These air fryer poached eggs have made mornings so much simpler in our house. I no longer have to watch over the boiling water on the stove, or stress about swirling it at the right time. All you need is a ramekin, an egg, and 6 minutes in your air fryer. The eggs come out with perfectly set whites and a soft, runny yolk every single time.

We make eggs almost every day at home, and therefore I have come up with several different ways to enjoy them.  My chilli oil fried eggs, mayak eggs, and Kerala egg roast have been my go-to recipes for a long time. And now this poached eggs recipe is one of the simplest of the lot. It’s a great one to have in your breakfast rotation when you want something healthy with zero fuss.

Ingredients for Perfect Poached Eggs

Eggs: Fresh eggs work best because the whites hold together better and give you a neater poached egg.

Water: You’ll need boiling water to create the hot water bath inside the ramekins while the eggs cook in the air fryer.

Salt: Optional, for seasoning the eggs before serving.

Frequently Asked Questions

Richa’s Top Tips

• Don’t fill the ramekins too much. Fill them only halfway with water so there’s enough room for the egg without the water spilling over.
• Use a small steel bowl: I found that using a small steel bowl or katori actually yielded much better results as compared to glass or ceramic.
• Preheat the air fryer. Don’t skip the 200°C preheating step. Starting with a hot air fryer makes for the perfect poached eggs.
• Use tongs to remove the ramekins. They’ll be very hot after cooking, so use tongs and handle them carefully.
• Adjust the cooking time for your yolk. Six minutes gives you soft, runny yolks, but add a minute or two if you prefer your poached eggs more set.
• Scoop the eggs out gently. A slotted spoon works best for lifting the eggs from the water without breaking the delicate yolk.

Storage Tips

• Refrigerate: If you’re making these ahead, transfer the cooked poached eggs to an ice water bath immediately after cooking. Once cooled, drain and store them in an airtight container in the fridge for up to 2 days.
• Reheating: Place the chilled poached eggs in a bowl of warm water for 1-2 minutes to warm them through. Avoid boiling water, as it can overcook the eggs and turn the yolks firm.
• Freezing: Not recommended. Poached eggs don’t freeze and thaw particularly well, and the whites can become rubbery and watery.

Serving Ideas

Air fryer poached eggs are best served warm, with something to soak up that runny yolk. Here are a few easy ways to enjoy them:

• On avocado toast: Spoon mashed avocado over crispy toast, top with a poached egg, and finish with salt, pepper, and chilli flakes.
• Over a breakfast bowl: Add the poached egg to a bowl of sautéed vegetables, roasted potatoes, or grains for a filling breakfast.
• With breakfast potatoes: Pair with crispy air fryer potatoes and a little hot sauce for an easy weekend breakfast.
• On an English muffin: Add the poached egg to a toasted English muffin with a little butter or cheese for a quick breakfast sandwich.
• Add it to a salad: Top a fresh salad with a poached egg and let the runny yolk act like a creamy dressing. It works especially well with greens, tomatoes, avocado, and a simple vinaigrette. 

Did You Know?

That little white string attached to the yolk is called the chalaza. It might look like a piece of egg white that needs to be removed, but it actually has an important job. The chalaza anchors the yolk in place and helps keep it centred inside the egg. You will usually notice it more clearly in very fresh eggs, and that’s actually a good thing. A prominent chalaza is one of the little signs that your egg is fresh. So the next time you crack an egg and see that white, stringy bit, leave it there. 

If you’ve always thought poaching eggs was too fiddly or complicated, these air fryer poached eggs are about to change your mind. Make them for breakfast, add one to a salad, or pile one onto toast when you want something simple but satisfying. /Once you try this method, poached eggs might just become one of the easiest ways to cook eggs. Tag me on Instagram @my_foodstory when you try it.

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Air Fryer Poached Eggs

Making poached eggs in the air fryer is the easiest and mess-free way to do it. Once you try this method, you won't poaching eggs the traditional way ever again.

Course Breakfast, Snacks & Appetisers

Cuisine international

Diet Halal

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 eggs

Calories 63kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 1 cup water
• 2 eggs

Instructions

• Boil water in a pot.
• Pre-heat airfryer at 200 C.
• Pour boiling water into 2 ramekins or any air fryer safe bowl to fill upto half the bowl. Crack an egg into each bowl.
• Airfry at 200C for 6 minutes to make soft centred poached eggs.
• Remove the ramekin bowls using tongs, gently scoop out the poached eggs, transfer to a plate and serve.

Video

Nutrition

Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 68mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 28mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Poached Eggs appeared first on My Food Story.

Have you ever whipped your tofu? This one simple trick turns a block of tofu into a creamy, versatile breakfast base – sweet or savory – that powers 9 different recipes. Make a batch, keep it in the fridge, and you’ve got easy vegan breakfasts ready all week long.

This video went viral!

Blending tofu into a thick, creamy base is a game-changer for breakfast meal prep. I whip up a batch, keep it in the fridge, and use it all week to make egg fry, omelettes, waffles, tofu chia pudding, protein pancakes, and so much more.

If I am planning to use it for only savory breakfast, I add the cornstarch and salt, otherwise I just blend tofu and water as the base and store it.

Try these whipped tofu recipes, and let me know other ways you use whipped tofu cream!

If you’d love to have all of these recipes in one place, here’s the free PDF guide I shared in my YouTube video — perfect for printing and keeping in your kitchen

Why You’ll Love Whipped Tofu

• Quick and easy to make.
• A protein-packed base with endless sweet and savory uses.
• Naturally gluten-free and nut-free.

You can also use whipped tofu in recipes such as pasta sauce and mozzarella cream, or to thicken curries and make them extra creamy.

Continue reading: 9 Whipped Tofu Breakfast Recipes You Need to Try

The post 9 Whipped Tofu Breakfast Recipes You Need to Try appeared first on Vegan Richa.

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!

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.

Similar Recipes

• Aval Upma
• Poha
• Kanda Poha
• Lemon Poha
• Semiya Upma

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.

If you have any more questions about this Indori Poha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Indori Poha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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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.

Course Breakfast, Snack

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Calories

Author Sharmilee J

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.

The post Indori Poha Recipe appeared first on Sharmis Passions.