Poha or flattened rice sautéed with curry leaves, peas, and peanuts, is usually consumed for breakfast in lots of Indian households. Wholesome and scrumptious, additionally it is typically loved as a tea time snack. So, in case you might be within the temper for some poha right now, you’ve come to the precise place!
MasterChef Pankaj Bhadouria, not too long ago, shared an excellent straightforward and wholesome recipe for Indori poha. “The well-known steamed Indori Poha and its jeeravan masala — an ideal breakfast or teatime snack,” she captioned the publish.
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Components
- Poha
- Turmeric
- Sugar
- Salt
- Coriander leaves
- Curry leaves
- Peanuts
- Cumin seeds
- Black cardamom
- Onions
- Inexperienced chilli
- Asafoetida
- Dried mango powder
- Bay leaves
- Cloves
- Kashmiri crimson chilli powder
- Nutmeg
- Ginger powder
- Fennel seeds
Recipe
- Wash and drain one cup poha
- Add half a teaspoon of turmeric
- Add one teaspoon of sugar
- Add one teaspoon of salt
- Combine nicely
To make Jeeravan masala:
- Take two bay leaves
- Add three cloves
- Add one teaspoon of cumin seeds
- Add a pinch of asafoetida
- Add one black cardamom
- Add one teaspoon of fennel seeds
- Add half mace
- Add one-fourth nutmeg
- Add one teaspoon of coriander powder
- Add one teaspoon of Kashmiri crimson chilli powder
- Add half a teaspoon of ginger powder
- Add half a teaspoon of dried mango powder
- Grind to make a clean powder
After that-:
- Steam the poha for 3-4 minutes
- Fluff it with a fork
- Add one teaspoon of oil to a pan
- Add two teaspoons of peanuts
- Sauté until golden
- In one other pan, add one teaspoon of cumin seeds
- Add a pinch of asafoetida
- Add one teaspoon of finely chopped inexperienced chilli
- Add one cup of finely chopped onions
- Add curry leaves
- Saute until golden
- Add peanuts and poha to it
- Toss nicely
- Add jeeravan masala (poha masala)
- Garnish with Indori sev/Ratlami sev, lemon wedge, and coriander leaves.
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