Aloo Poha or Maharashtrian Batata Poha is one of the popular breakfast dish in North India. It is quick, easy to make and makes a filling and comforting breakfast. You can include this in your daily menu and enjoy it. This is nothing but Kanda Poha with potatoes added to it.

Aloo Poha or Batata Poha is one of the classic breakfast dishes that you can make in just few minutes time. Poha is easy and quick to cook so it is best for breakfast. This aloo poha can be made in different ways but this is the version I am following since few years.

About Aloo Poha

'Aloo' in Hindi is potato and 'Poha' is flattened rice flakes so Aloo Poha is a simple upma made using poha and potatoes. It is basically Kanda Poha (Onion Poha) made with the addition of potatoes.

There are quite a few ways to make this aloo poha. I have shared a quick and easy version of making it. It takes just 20 minutes from start to finish. I always make aval upma but when I need variation in taste I end up making this aloo poha.

The preparation is very simple with first rinsing poha, tossing it with turmeric powder, salt, sugar then adding roasted peanuts, potatoes and finally tossing it in a basic tempering.

If you like poha recipes then this is a must try - simple and easy to make. I had a North Indian friend in my old apartment who shared this recipe with me. The first time I tried itself I so loved it.

Similar Recipes

• Masala Poha
• Coconut Poha Recipe (Thengai Aval)
• Aloo 65 | Potato 65
• Aval Varattiyathu Recipe
• Lemon Poha Recipe

Aloo Poha Video

Aloo Poha Ingredients

• Poha - You can choose either thick or thin poha variety as per the availability and preference. Make sure to rinse and cook according to the poha variety.
• Onion - Use finely chopped onion, always cut it fresh and use it.
• Mustard seeds - is added to oil and crackled.
• Cumin seeds - is added once mustard seeds crackles, cumin seeds adds warmth and earthy flavour to the dish.
• Curry leaves - is added for tempering, gives more flavour.
• Green chillies - is added for spice, you can increase or decrease according to the spice level you want.
• Turmeric powder - Turmeric powder is used for flavour and colour.
• Peanuts - You can either add peanuts or cashew nuts for the crunch.
• Potato - Cut potatoes into small cubes and cook them until crisp.
• Coriander leaves - is added which makes the dish look more fresh and gives a good flavour.
• Sugar - is added to give a balance in taste.
• Salt - is added to balance the flavours and taste.

How to make Aloo Poha Step by Step

1.Take 1 cup thick poha. Rinse it 2-3 times and bring it back.

2.Add ¼ teaspoon turmeric powder, salt to taste and ½ teaspoon sugar.

3.Toss well and set aside.

4.Heat 2 tablespoon oil, add 1 ½ tablespoon peanuts, fry until crisp, remove and set aside.

5.Add ½ cup potatoes cubed, fry until it is cooked soft inside and crisp outside. At this stage add salt to taste and a pinch of turmeric powder.

6.Saute for 2 minutes, remove and set aside.

7.In the same pan in remaining oil add ½ teaspoon mustard seeds, let it splutter.

8.Add ½ teaspoon cumin seeds let it crackle. Add 1 small sprig curry leaves and 1 green chillies chopped.

9.Add ½ cup onion, saute until slightly golden.

10.Add poha, fried peanuts, potatoes.

11.Mix it well. Sprinkle little water.

12.Cook covered for 2 minutes.This step avoids drying up and keeps the poha moist and soft.

13.Give a quick mix. Add 1 tablespoon coriander leaves, give a quick mix and switch off.

Serve hot! Aloo poha is ready!

Expert Tips

• Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
• Potatoes - Cut into small cubes and cook until it gets crisp outside and soft inside.
• Cooking time - You can rinse poha well to soften it. It will be half cooked at this stage then while sauteing it gets cooked completely. I usually sprinkle little water adn cook covered to keep it stay soft.
• Variations - You can replace peanuts with cashews. You can add grated coconut as garnish.
• Garnish options - You can add chopped coriander leaves, grated coconut and keep a lemon wedge on the side.

Serving and Storage

Aloo Poha keeps well in room temperature for about 6-8 hours and in fridge for 2 days. While serving take from fridge sprinkle little water and heat it before serving.

FAQS

1.What is Aloo Poha?

Aloo Poha is a popular Indian breakfast made with flattened rice (poha), potatoes, onions, peanuts, and mild spices. It is light, filling, and ready in about 20 minutes.

2. Which type of poha is best for Aloo Poha?

Medium or thick poha works best because it softens without becoming mushy. Thin poha is not recommended for this recipe.

3. How do I keep poha from becoming soggy?

Rinse the poha briefly under running water and drain it immediately. Let it rest for 5-10 minutes before cooking so it absorbs just enough moisture.

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

Tried this Aloo 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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Aloo Poha Recipe (Batata Poha)

Aloo Poha or Maharashtrian Batata Poha is one of the popular breakfast dish in North India. It is quick, easy to make and makes a filling and comforting breakfast. You can include this in your daily menu and enjoy it. This is nothing but Kanda Poha with potatoes added to it.

Course Breakfast

Cuisine Indian

Keyword 20 mins recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 1 cup thick poha
• ¼ teaspoon turmeric powder
• salt to taste
• ½ teaspoon sugar
• 1 ½ tablespoon peanuts
• ½ cup potatoes
• ½ cup onion
• 1 tablespoon coriander leaves
• water as needed

To temper

• 2 tablespoon oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 small sprig curry leaves
• 1 green chillies

Instructions

• Take 1 cup thick poha. Rinse it 2-3 times and bring it back.
• Add ¼ teaspoon turmeric powder, salt to taste and ½ teaspoon sugar.
• Toss well and set aside.
• Heat 2 tablespoon oil, add 1 ½ tablespoon peanuts, fry until crisp, remove and set aside.
• Add ½ cup potatoes cubed, fry until it is cooked soft inside and crisp outside. At this stage add salt to taste and a pinch of turmeric powder.
• Saute for 2 minutes, remove and set aside.
• In the same pan in remaining oil add ½ teaspoon mustard seeds, let it splutter.
• Add ½ teaspoon cumin seeds let it crackle. Add 1 small sprig curry leaves and 1 green chillies chopped.
• Add ½ cup onion, saute until slightly golden.
• Add poha, fried peanuts, potatoes.
• Mix it well. Sprinkle little water.
• Cook covered for 2 minutes.This step avoids drying up and keeps the poha moist and soft.
• Give a quick mix. Add 1 tablespoon coriander leaves, give a quick mix and switch off.
• Serve hot! Aloo poha is ready!

Video

Notes

• Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
• Potatoes - Cut into small cubes and cook until it gets crisp outside and soft inside.
• Cooking time - You can rinse poha well to soften it. It will be half cooked at this stage then while sauteing it gets cooked completely. I usually sprinkle little water and cook covered to keep it stay soft.
• Variations - You can replace peanuts with cashews. You can add grated coconut as garnish.
• Garnish options - You can add chopped coriander leaves, grated coconut and keep a lemon wedge on the side.

The post Aloo Poha Recipe (Batata Poha) appeared first on Sharmis Passions.

Paal Aval is a tasty sweet that can be made easily in just few minutes. It is made using aval, jaggery, cashews, coconut and ghee as main ingredients. This comes together quickly so can be made for Gokulashtami without any pre preparations. Paal Aval is anytime special and is a must try for its taste and is best served warm.

This is simple and easy to make in few minutes, it doesn't need much cooking at all. Each spoon has aval and milk flavour and fried cashews, coconut gives that needed crunch. This comes together quickly without requiring much effort and tastes so good. If you are looking for last minute snack to make Gokulashtami then this is just for you.

About Paal Aval

Paal Aval is quick and easy to make at home. It is nothing but aval with milk, condensed milk, jaggery, coconut, cashews, ghee and cardamom powder. You can enjoy aval in a different form and this recipe is easy to make.

Aval Paal  is a quick and easy to make sweet dish. If you are in the last minute preparations and do not want to try any complicated dishes for Krishna Jayanthi then this is for you.

The recipe is flexible and you can customise it according to your liking. Milk can be adjusted based on the consistency you want. Some people like more nuts for crunch while others prefer plain. You can use thick poha or thin poha, both works well. 

Aval paal idea is an inspiration from what amma makes for every Gokulashtami. She usually makes aval urundai  and sometimes this sweet snack. This has all kutty krishna's favourite items like ghee, aval, milk etc

I have grown up eating this snack not only for the festival but also as an after school snack. My mother makes it simple with raw cashews and coconut still it tastes so good with the full flavour of milk.

Similar Recipes

• Poha halwa
• Instant nei appam 
• Karthigai appam
• Thinai appam
• Wheatflour appam

Paal Aval Video

Aval Paal Ingredients

• Aval - I have used thick poha. Thick poha gives better texture and soak well in milk. However you can use thin poha too.
• Milk - Use thick full cream boiled milk.
• Condensed milk - is added for richness and to add sweetness.
• Ghee - is used for frying cashews and coconut.
• Cashews - is broken and fried in ghee until golden brown.
• Coconut - I added grated coconut and roasted until golden brown and added it.
• Jaggery - I used powdered jaggery for sweetness in the dish. You can adjust based on how sweet you like.
• Cardamom Powder - I used for flavour and aroma. It gives good taste, flavour and compliments the dish well.

How to make Aval Paal Step by Step

1.To a sauce pan add ¾ cup along with 2 ½ tablespoon condensed milk.

2.Add 1 ½ tablespoon jaggery. Make sure it is free from impurities.

3.Whisk it well.

4.Let it come to a boil. Switch off and remove from flame.

5.Add ⅛ teaspoon cardamom powder.

6.Mix it well, Set aside.

7.To a mixing bowl add 1 ¼ cups thick aval.

8.Rinse it once and bring back. Add prepared milk to it.

9.Mix it well and let it soak for 10 minutes.

10.Meanwhile we can fry the nuts. Heat 1 tablespoon ghee in a pan. Add 1 tablespoon broken cashews, fry until golden brown. Remove and set aside.

11.Add 2 tablespoon grated coconut, fry until golden brown. Remove and set aside.

12.Add it to soaked aval.

13.Mix it well.

Paal aval is ready. Serve warm!

Expert Tips

• Soaking Aval - I usually rinse aval once to remove dirt if any. Then soak in milk for 10 minutes. If it is thin aval, 5 minutes soaking is enough.
• Warm Milk - I use boiled milk then heat it with condensed milk, jaggery then add it warm to aval. Do not let it boil for more time as there is jaggery there are chances for milk to split.
• Mixing Well - I mix all ingredients gently but thoroughly so everything blends together well. 
• Sweetener - You can use white sugar instead of jaggery and skip condensed milk too.
• Serving  - I always serve paal aval warm for best taste and flavour. 

Serving and Storage

Serve Aval Paal warm and fresh for best taste. You can store in container for about one day, consume within for best flavour and texture.

FAQS

1.Can I use thin poha instead of thick?

Yes you can use thin poha if you have that. Soaking time will be short, just 5 minutes is enough.

2.Can I make it ahead?

Yes you can make it sometime before and serve warm. Just reheat gently before serving so the flavours blend well.

3.Can I skip nuts and coconut?

Yes you can skip cashews and add only coconut. Coconut alone gives nice flavour and texture.

4.How much milk should I add?

Add milk according to the consistency you want. If you like thick mixture add less milk, if you like it little runny then add more milk.

5.Can I use red aval?

Yes, red aval work really well for this recipe. Soak time may be slightly longer but texture turn out really good.

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

Tried this Aval Paal 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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Paal Aval Recipe (Milk Poha)

Paal Aval is a tasty sweet that can be made easily in just few minutes. It is made using aval, jaggery, cashews, coconut and ghee as main ingredients. This comes together quickly so can be made for Gokulashtami without any pre preparations. Paal Aval is anytime special and is a must try for its taste and is best served warm.

Course Dessert, Snack

Cuisine Indian

Keyword aval paal recipe, cardamom powder recipe, coconut recipes, janmashtami recipes, krishna jayanthi recipes, milk recipes, poha milk, poha recipes

Prep Time 1 hour hour 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 530kcal

Author Sharmilee J

Ingredients

• 1 ¼ cups aval
• ¾ cups milk
• 1 ½ tablespoon jaggery
• 2 ½ tablespoon condensed milk
• ⅛ teaspoon cardamom powder
• 1 tablespoon broken cashews
• 2 tablespoon grated coconut

Instructions

• To a sauce pan add ¾ cup along with 2 ½ tablespoon condensed milk.
• Add 1 ½ tablespoon jaggery. Make sure it is free from impurities.Whisk it well.
• Whisk it well.
• Let it come to a boil. Switch off and remove from flame.
• Add ⅛ teaspoon cardamom powder.
• Mix it well, Set aside.
• To a mixing bowl add 1 ¼ cups thick aval.
• Rinse it once and bring back. Add prepared milk to it.
• Mix it well and let it soak for 10 minutes.
• Meanwhile we can fry the nuts. Heat 1 tablespoon ghee in a pan. Add 1 tablespoon broken cashews, fry until golden brown. Remove and set aside.
• Add 2 tablespoon grated coconut, fry until golden brown. Remove and set aside.
• Add it to soaked aval.
• Mix it well.

Video

Notes

• Soaking Aval - I usually rinse aval once to remove dirt if any. Then soak in milk for 10 minutes. If it is thin aval, 5 minutes soaking is enough.
• Warm Milk - I use boiled milk then heat it with condensed milk, jaggery then add it warm to aval. Do not let it boil for more time as there is jaggery there are chances for milk to split.
• Mixing Well - I mix all ingredients gently but thoroughly so everything blends together well. 
• Sweetener - You can use white sugar instead of jaggery and skip condensed milk too.
• Serving  - I always serve paal aval warm for best taste and flavour. 

Nutrition

Serving: 125ml | Calories: 530kcal | Carbohydrates: 96g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 58mg | Potassium: 307mg | Fiber: 2g | Sugar: 20g | Vitamin A: 212IU | Vitamin C: 0.2mg | Calcium: 145mg | Iron: 1mg

The post Paal Aval Recipe (Milk Poha) appeared first on Sharmis Passions.

Poha Recipe is a popular breakfast made using flattened rice or poha, onion, spices and herbs. This Kanda Poha is a traditional authentic staple breakfast popular in Maharashtra. This takes just few minutes to put together and is perfect for breakfast.

Poha is a widely popular breakfast throughout India. This is a tasty dish which is wholesome, filling and nutritious too. Kanda Poha is easy to make, filling and comforting for breakfast, needs no side dish also.

About Poha Recipe (Kanda Poha)

Poha Recipe is made using flattened rice flakes, onion, spices and herbs. It is one of the easiest breakfast that even beginners or bachelors can try at home. This is Kanda Poha - 'Kanda' in Hindi means onion and 'Poha' is flattened rice flakes.

This Poha Recipe can be had for breakfast or snack or even for dinner. You can serve it as such or pair it up with any chutney of your choice. You can even garnish with some sev on top while serving, makes it taste so good with a crunch.

This Poha Recipe is highly nutritious yet light on the tummy making it ideal for snack or breakfast too. Roasted peanuts adds a nice flavour and crunch to this dish. You can replace it with cashews too. Poha with a cup of hot filter coffee is all that I want to curl up on a lazy weekend morning.

Flattened rice flakes or beaten rice absorbs water or milk easily so suitable for upma, vada, payasam etc. Many recipes can be made using rice flakes and it can be used to grind idli, dosa and appam batter to give it a spongy texture.

Quick recipes like sweet poha with jaggery or aval urundai can be made for evening snacks. Poha Chivda can also be made by deep frying poha and adding spices and nuts.

Poha means flattened rice flakes or also called as beaten rice or parched rice. It is called by different names : aval(tamil), atukulu(telugu), chirea(bengali), pauwa(hindi) etc. Poha is easily digestible and healthy too. Poha is usually crisp, thin or thick when soaked becomes soft and easy to cook.

Kanda Poha Video

Poha Recipe Ingredients

• Poha - You can choose either thick poha or thin poha variety as per the availability and preference. Make sure to soak and drain accordingly that is the key for perfect poha recipe.
• Onion - Use finely chopped onion, always cut it fresh and use it.
• Mustard seeds - is added to oil and crackled.
• Cumin seeds - is added once mustard seeds crackles, cumin seeds adds warmth and earthy flavour to the dish.
• Curry leaves - is added for tempering, gives more flavour.
• Green chilies - is added for spice, you can increase or decrease according to the spice level you want.
• Turmeric powder - Turmeric powder is used for flavour and colour.
• Peanuts - You can either add peanuts or cashew nuts for the crunch.
• Coconut - is added at the final stage or while garnishing.
• Coriander leaves - is added which makes the dish look more fresh and gives a good flavour.
• Lemon juice - adds a slight tang to this dish.
• Salt - is added to balance the flavours and taste.

How to make Kanda Poha Recipe Step by Step

Preparing Poha

1.Soak 1 cup poha in water for 2-3 minutes. I used thick poha (which I had in hand) so I soaked for 3-4 minutes. If its thin poha you can soak it for 2 minutes that is enough else it will become mushy.

2.Drain water rinse it well and set aside.

3.When you press with your fingers it should be soft and not mushy also it should not be stiff. If it is still stiff then soak for 2 more minutes. Make sure not to make poha mushy so take care while soaking.

4.Add salt to taste and ¼ teaspoon turmeric powder.

5.Mix it well toss for even mixing. Set aside.

6.Heat oil in a pan - add 2 tablespoon peanuts, roast until crisp. Transfer to a plate and set aside.

Tempering for Poha

7.In the same pan add 1 teaspoon mustard seeds let it splutter then add ½ teaspoon cumin seeds let it crackle then add few curry leaves and 1 green chilli, give a quick saute.

8.Now add 1 medium onion chopped.

9.Saute until it turns transparent.

Adding Poha

10.Add soaked and drained poha.

11.Give a quick mix.

Cooking Poha

12.Cook covered for 2 minutes. If you feel its too dry you can sprinkle little water then cook covered.

13.Now open give a quick mix. Adjust salt at this stage.

Garnishing

14.Add roasted peanuts, 1 tablespoon coconut, 1 teaspoon lemon juice and 1 tablespoon coriander leaves.

15.Give a quick mix and switch off.

Enjoy poha hot!

Expert Tips

• Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
• Vegetables - You can use carrot, peas and potato for a more filling and colorful poha recipe.
• Soaking time - I usually soak the poha while starting to temper so by the time the tempering items are done poha becomes soft.Take care not to make the poha mushy so be careful in adding water. You can use thick or thin poha but accordingly soaking time will vary.
• Peanuts - You can replace peanuts with cashews.
• Coconut - Add more grated coconut while serving as garnish if you like the flavour.
• Variation - You can add tomatoes for making a masala version of poha.

Serving & Storage

Serve it hot with a lavish sprinkle of sev and coriander leaves.

Poha can be stored for a day in room temperature not exactly a day may be for 10-12 hours depends on your climatic conditions too. After that refrigerate it, and while you serve you can reheat and serve it hot.

FAQS

1.What is poha recipe?

Poha recipe is prepared by first soaking and draining poha then cooking along with tempering spices and onion. Finally garnished with coconut and coriander leaves.

2.What to serve poha with?

Poha can be served along with chutney or garnished with sev and coconut.

3.Why does my poha turn mushy?

If poha is soaked for more time it turns mushy so take care while soaking and draining. Soak poha for 2-3 mins according to the variety you use.

4.Why is my poha hard and chewy?

Poha which is not usually soaked, cooked properly tastes chewy and hard. So make sure to soak poha for the desired amount of time.

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

Tried this 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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Poha Recipe | Kanda Poha Recipe

Poha Recipe is a popular breakfast made using flattened rice or poha, onion, spices and herbs. This Kanda Poha is a traditional authentic staple breakfast popular in Maharashtra. This takes just few minutes to put together and is perfect for breakfast.

Course Breakfast

Cuisine Indian

Keyword poha recipes, snack recipes, tiffin recipes, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 510kcal

Author Sharmilee J

Ingredients

• 1 cup poha thick variety
• 1 medium sized onion finely chopped
• 2 tablespoon peanuts
• 1 tablespoon coconut
• 1 teaspoon lemon juice
• 1 tablespoon coriander leaves
• ¼ teaspoon turmeric powder
• salt to taste

To temper

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 no green chillies roughly chopped
• few curry leaves

Instructions

• Get ready with all your ingredients.
• Soak poha in water for 2-3 mins. I used thick poha (which I had in hand) so I soaked for 3 mins. If its thin poha you can soak it for 2 mins that is enough else it will become mushy.
• Drain water rinse it well and set aside.
• When you press with your fingers it should be soft and not mushy also it should not be stiff. If it is still stiff then soak for 2 more mins. Make sure not to make poha mushy so take care while soaking.
• Add salt to taste and turmeric powder.
• Mix it well toss for even mixing. Set aside.
• Heat oil in a pan - add whole peanuts, roast until crisp. Transfer to a plate and set aside.
• In the same pan add mustard seeds let it splutter then add cumin seeds let it crackle then add curry leaves and green chillies, give a quick saute.
• Now add chopped onion. Saute until it turns transparent.
• Add soaked and drained poha. Give a quick mix.
• Cook covered for 2 mins.If you feel its too dry you can sprinkle little water then cook covered.
• Now open give a quick mix. Adjust salt at this stage.
• Add roasted peanuts, coconut,lemon juice and coriander leaves.
• Give a quick mix and switch off to complete Poha Recipe.

Video

Notes

• Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
• Vegetables - You can use carrot, peas and potato for a more filling and colorful poha recipe.
• Soaking time - I usually soak the poha while starting to temper so by the time the tempering items are done poha becomes soft.Take care not to make the poha mushy so be careful in adding water. You can use thick or thin poha but accordingly soaking time will vary.
• Peanuts - You can replace peanuts with cashews.
• Coconut - Add more grated coconut while serving as garnish if you like the flavour.
• Variation - You can add tomatoes for making a masala version of poha.

Nutrition

Serving: 125g | Calories: 510kcal | Carbohydrates: 78g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 723mg | Potassium: 291mg | Fiber: 5g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 205mg | Calcium: 130mg | Iron: 5mg

The post Poha Recipe | Kanda Poha Recipe appeared first on Sharmis Passions.

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.

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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.

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