INDORI POHA

Indori Poha (Poha of Indore) is a type of flattened rice that is likely to have originated in the Indian metropolis of Indore. It contains cooked Poha (flattened rice) and is usually served with a unique combination of Jalebi (called Poha-Jalebi combined), sev, pomegranate, sliced onion and funnel seeds.

INGREDIENTS:

Thick poha - 1 & 1/2 cup

Potato (cubed) - 1

Onion (finely chopped) - 1

Curry leaves 

Fennel seed - 1/4 tsp

Mustard seed - 1/2 tsp

Peanuts - 1 tbsp

Cashew nut - 5

Grated coconut - 1 tbsp 

Turmeric powder - 1/4 tsp

Salt to taste

Sugar - 1 tsp

Cilantro leaves 

Lemon juice - 1 tsp

Pomegranate seeds 

Sev 

Green chillies (finely chopped) - 2

METHOD:

1. Wash the poha in water 2 to 3 times. Drain the excess water and keep it aside.

2. In a pan heat the oil, temper it with mustard seeds, fennel seeds, and curry leaves.

3. Once the seeds are lightly roasted and release the aroma, add half of the chopped onions.

4. Once the onions become translucent, add the diced potatoes and fry for few more minutes.

5. Add the chopped green chilies, peanuts, cashew and saute them for a couple of minutes.

6. Now add salt, sugar and turmeric powder, cover and let the potatoes cooked in its own steam.

7. Once the potatoes are cooked, add the soaked poha, stir it for few minutes.

8. Check the seasonings, adjust the salt and sugar to taste.

9. Switch off the heat, cover the pan and let it stand for 5 minutes.

10. Now garnish it with grated coconut, remaining chopped onions and cilantro leaves.

11. Squeeze a quart of lemon or more if you think so over the poha.

12. Serve it warm with a generous serving of pomegranate seeds, sev, and homemade jalebi.