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Indori poha [ steamed poha]
Indori poha [ steamed poha]

Before you jump to Indori poha [ steamed poha] recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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We hope you got benefit from reading it, now let’s go back to indori poha [ steamed poha] recipe. You can have indori poha [ steamed poha] using 15 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Indori poha [ steamed poha]:
  1. Take 2 cups poha [flattened rice]
  2. Prepare 1 onion
  3. Use 1/4 cups peanuts
  4. Provide 2 sprig curry leaves
  5. Prepare 2 green chillies [ as per taste]
  6. You need 2 tsp turmeric powder
  7. Get 1 1/2 tsp fennel seeds
  8. You need 1/2 tbsp sugar
  9. Provide 1 tbsp lemon juice
  10. Get 11/2 tbsp jeeravan masala
  11. Get 1/2 tomato
  12. Prepare 2 tbsp coriander leaves
  13. Provide 1/4 cup sev or chiwda or farsan
  14. Get As required oil
  15. Provide As per taste salt
Steps to make Indori poha [ steamed poha]:
  1. 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.
  2. Add salt, turmeric and sugar to the drained poha and mix well.
  3. Steam poha [ in the colander itself] in a pot. [ i used idly pot] for 10 minutes.
  4. Heat oil in a pan and roast peanuts. keep it aside.
  5. Crackle mustard seeds in the same oil and add onions [ keep 1/4th aside for garnishing ] and saute it.
  6. 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.
  7. 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.
  8. And serve it.

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. It contains cooked Poha (flattened rice) and is usually served with a unique combination of Jalebi (called Poha-Jalebi combined), Sev, Usal. 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.

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