Indori poha [ steamed poha]. Indori poha is very different from, say, Maharashtrian onion poha. In Indori poha, onions are not only sautéed, but also added raw as a topping. Indori poha and jalebi make a classic combination in Indore and is widely served by vendors in the morning.

In the case of Indori Poha, literally so. It was to be a lazy Sunday morning, but life with a toddler is even more unpredictable. Indori Poha or Indori Pohe is one of the most popular snacks from Indian city Indore. You can have Indori poha [ steamed poha] using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Indori poha [ steamed poha]

Prepare 2 cups of poha [flattened rice].
It's 1 of onion.
Prepare 1/4 cups of peanuts.
It's 2 sprig of curry leaves.
Prepare 2 of green chillies [ as per taste].
Prepare 2 tsp of turmeric powder.
You need 1 1/2 tsp of fennel seeds.
You need 1/2 tbsp of sugar.
It's 1 tbsp of lemon juice.
It's 11/2 tbsp of jeeravan masala.
It's 1/2 of tomato.
Prepare 2 tbsp of coriander leaves.
Prepare 1/4 cup of sev or chiwda or farsan.
Prepare As required of oil.
It's As per taste of salt.

This is served as a breakfast along with sweet jalebis. This wonderfully light, soft, fluffy Poha (flattened rice stir-fry) is very popular in Indore. Indori Poha is best served as a breakfast dish topped with crunchy, spicy sev. Indori Poha (Poha of Indore) is a type of flattened (beaten) rice (version of Maharashtrian Poha) that is likely to have originated in Indian metropolis of Indore.

Indori poha [ steamed poha] instructions

Wash poha in a colander under running water and drain it. Then soak it in a little bit of water [ slightly less than 1/4 cup] for 3 minutes and drain well..
Add salt, turmeric and sugar to the drained poha and mix well..
Steam poha [ in the colander itself] in a pot. [ i used idly pot] for 10 minutes..
Heat oil in a pan and roast peanuts. keep it aside..
Crackle mustard seeds in the same oil and add onions [ keep 1/4th aside for garnishing ] and saute it..
Then add curry leaves, green chilies, fennel seeds, 1/2 tsp jeeravan masala and a pinch of salt. [ poha already has salt] saute it and add steamed poha in it. Mix well. Cover and cook for a couple of minutes. Turn the heat off, add lemon juice and mix well..
Take the poha in a serving dish, sprinkle some jeeravan masala on the top of it. Now put some roasted peanuts, chopped onions and tomatoes over it. Top it with sev/ chiwda/ farsan and garnish with coriander leaves..
And serve it..

It contains cooked Poha (flattened rice) and is usually served with a unique combination of Jalebi (called Poha-Jalebi combined), Sev, Usal. Poha is a healthy breakfast which is staple across the states of Maharashtra and Madhya Pradesh. It was ruled by Holkar dynasty hence has similar cuisine. Generally Indori version is steamed while the Mumbai/Pune one with lot of onions,potatoes. Indori poha is believed to have originated in Indore, India, where it is a popular breakfast delight.