Indori Poha with Jalebi

Indori Poha is a popular street food from Indore. It is typically served with jalebi for breakfast. This is a very easy to make dish that takes just a few minutes.

The combination of poha and jalebi is a unique & delicious one. The juicy jalebi with the salty & savory poha is just amazing.

About the recipe

I love trying dishes from all around India and also international vegetarian dishes. So, when I first read about this famous breakfast Indori poha with jalebi, I was intrigued and had to try for myself. It has since become one of my family's favorite.

From what I've read, Indore is foodie's paradise and it is now on my bucket list. Indori street food is very popular and there are quite a few eateries that have been active for generations.

Poha and jalebi is such a unique combination. The salty, savory steamed poha with juicy jalebi is absolutely delicious. You can make your own jalebi or use store bought ones.

Poha is an easy to make and absolutely comforting. In this Indori version, fennel seeds are mandatory. They give a slight anise flavor that is quite interesting. The dish is usually topped with sev, pomegranate for some crunch and flavor.

Jeeravan masala is typically added to Indore style poha. Since I can't source it, I usually sprinkle some chaat masala instead. So, if you can get your hands on the masala, definitely use it or just use chaat masala.

Go ahead and try this savory and salty combo in this Indori poha jalebi and I am sure you will enjoy it as much as we do.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients to make Indori poha recipe:

• Poha or flattened rice ~ make sure to use the thick variety because thin poha tends to turn to a mush easily.
• Onion ~ kanda poha is quite a popular dish all around Indian. But I also love adding potato which is not very common in this Indori version. So, feel free to add or skip potato.
• Fennel seeds ~ these are mandatory to get the authentic taste.
• Mustard seeds & dry red chilies
• Peanuts ~ I love the nuttiness peanuts add to this dish.
• Ginger, green chilies & curry leaves, lemon/ lime juice
• Toppings: I think the toppings make this dish extra special. They add both flavor and texture to the final dish.
  • Namkeen/ sev
  • Pomegranate seeds
  • Fresh grated coconut
  • Jeeravan masala ~ use it if you can source it, otherwise chaat masala is a great alternative.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make Indori poha recipe:

Place poha in a medium bowl and add water. Squish around to remove any dirt and remove the excess water. Make sure not to leave too much water in the bowl. Stir in red chili powder, salt and mix well.

Heat oil in a medium size pan, add mustard & fennel seeds and dry red chilies. Once the seeds start to splutter add peanuts and cook till they are nicely toasted. Next add onions, green chilies, grated ginger and curry leaves. Cook until onions turn translucent.

Stir in turmeric, potatoes (if using) and cook covered until potatoes are tender.

Add the poha and mix well. Cover and cook on low heat for the flavors to mingle. Turn off the heat and sprinkle with chopped cilantro and stir in lemon juice.

Top with the garnishes of choice and serve immediately.

Expert Tips

• Make sure to use thick variety of poha because the thin variety might fall apart and get mushy while cooking.
• Do not soak poha for too long and do not add too much water. Just a couple of minutes of quick soak in just enough water should be good, otherwise it will get soggy.
• If you are adding potato, you can either boil or microwave it ahead of time to expedite the cooking process.
• Jeeravan masala is traditionally added to this Indore poha recipe. But since it is not easy to source where I live, I spinkle some chaat masala instead.
• Texture of flattened rice changes as it cools down, so serve this breakfast hot out of the pan.
• If there are any leftovers, store them in an airtight container in the fridge for 1 day. Make sure to reheat thoroughly before serving.
• Add the toppings just before serving.

You might also like

Here are a few more Indian street food recipes that you might like:

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Recipe Card

Indori Poha

Indori Poha & Jalebi is a popular street food served for breakfast in Indore. It is quite an unique combination of sweet, salty & savory.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Course: Breakfast

Cuisine: Indian

Servings: 4 Servings

Ingredients

1x2x3x

• 2 cups Thick poha/ flattened rice
• ½ teaspoon Red chili powder
• To taste Salt
• 2 teaspoons Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Fennel seeds
• 2 Dry red chilies
• 2~3 tablespoons Peanuts
• 1 Medium Onion, chopped
• 1" Ginger piece, grated
• 2~3 Green chilies, slit
• 8~10 Curry leaves
• ½ teaspoon Turmeric
• 1 Medium Potato, chopped (optional)
• 2 tablespoons Cilantro, chopped
• 1~2 tablespoons Lemon juice

Toppings (optional, but recommended)

• As needed Namkeen/ Sev, Pomegranate seeds, Grated coconut (fresh or dry), Chopped onion, Jeeravan or Chaat masala

Instructions

• Place poha in a medium bowl and add water. Squish around to remove any dirt and remove the excess water. Make sure not to leave too much water in the bowl. Stir in red chili powder, salt and mix well.
  2 cups Thick poha/ flattened rice, ½ teaspoon Red chili powder, To taste Salt
• Heat oil in a medium size pan, add mustard & fennel seeds and dry red chilies. Once the seeds start to splutter add peanuts and cook till they are nicely toasted. Next add onions, green chilies and curry leaves. Cook until onions turn translucent.

  Stir in turmeric, potatoes (if using) and cook covered until potatoes are tender.*
  2 teaspoons Oil, 1 teaspoon Mustard seeds, 1 teaspoon Fennel seeds, 2 Dry red chilies, 2~3 tablespoons Peanuts, 1 Medium Onion, chopped, 2~3 Green chilies, slit, 8~10 Curry leaves, ½ teaspoon Turmeric, 1 Medium Potato, chopped (optional), 1" Ginger piece, grated
• Add the poha and mix well. Cover and cook on low heat for 5 minutes. Turn off the heat and sprinkle with chopped cilantro and stir in lemon juice.

  Top with the garnishes of choice and serve immediately.
  2 cups Thick poha/ flattened rice, 2 tablespoons Cilantro, chopped, 1~2 tablespoons Lemon juice, As needed Namkeen/ Sev, Pomegranate seeds, Grated coconut (fresh or dry), Chopped onion, Jeeravan or Chaat masala

Video

Notes

• Make sure to use thick variety of poha because the thin variety might fall apart and get mushy while cooking.
• Do not soak poha for too long and do not add too much water. Just a couple of minutes of quick soak in just enough water should be good, otherwise it will get soggy.
• If you are adding potato, you can either boil or microwave it ahead of time to expedite the cooking process.
• Jeeravan masala is traditionally added to this Indore poha recipe. But since it is not easy to source where I live, I spinkle some chaat masala instead.
• Texture of flattened rice changes as it cools down, so serve this breakfast hot out of the pan.
• If there are any leftovers, store them in an airtight container in the fridge for 1 day. Make sure to reheat thoroughly before serving.
• Add the toppings just before serving.

Nutrition

Calories: 123kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 83mg | Potassium: 87mg | Fiber: 2g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 46mg | Calcium: 24mg | Iron: 1mg

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