Poha is a type of flattened rice served with a combination of jalebi, onions, and fennel seeds. Indori poha is believed to have originated in Indore, India, where it is a popular breakfast delight. It’s loved by the citizens of Indore for its taste and variety. As a popular street food dish, each serving is unique. Every vendor has his own special poha recipe; this makes the street eating experience in Indore a delight. Packing this for lunch? Make sure you carry it in an insulated lunchbox or storage container.
Health Benefits
Poha is one of the more interesting light meals you can eat. It is packed to the brim with iron, an element your body needs to prevent anemia and blood deficiencies. This makes it great for athletic people, pregnant women, or people who suffer from low blood levels. Children who were recently weaned from breast milk can also benefit from poha. Soften a little bit of this rice dish and you can easily use it as an iron supplement.
Ingredients
cups poha: 2
tbsp oil: 2
tsp cumin seeds: 1/2
tsp mustard seeds: 1/2
tsp fennel seeds: 1
tsp asafetida: 1/4
tsp turmeric powder: 1/2
tbsp sugar: 1
salt to taste
green chillies, chopped: 2
tsp lemon juice: 1/2
chopped onion: 1
How To Make Indori Poha
- Rinse poha in a sieve; ensure that excess water is drained.
- Heat oil in a pan and splutter mustard and cumin seeds. Add asafetida and fennel seeds.
- Stir in green chillies, soaked flattened rice, salt, turmeric, and sugar. Mix thoroughly.
- Cover the pan and let cook for about 5 minutes or until the turmeric darkens.
- Garnish Indori poha with lemon juice and onion and enjoy!!
Trivia
Indoripoha is believed to have first been made after India's Independence day in 1947.