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Top view of blue plate with flattened rice upma.

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 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: Indian
Servings: 4 Servings

Ingredients

  • 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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