Indori Poha

Name: Indori Poha
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 5 servings
Cuisine: Indian (Madhyapradesh)
Ingredients: 200g (2 cups) thick poha (flattened rice); 2 tbsp oil; 1 tsp mustard seeds; 1 tsp fennel seeds (saunf) — signature Indori touch; 2 green chillies, finely chopped; 1 medium onion (80g), finely chopped; 10–12 curry leaves; ¼ tsp turmeric powder; 2 tsp sugar; Salt to taste; 30g peanuts, roasted; Juice of 1 lemon; 2 tbsp fresh coriander, chopped; 2 tbsp Indori or Ratlami sev; 2 tbsp masala boondi (nukti); 2 tbsp pomegranate arils; ½ tsp jeeravan masala

🌱 Vegan🌾 Gluten-free📊 Medium

Traditional 1. Indori Poha recipe

⏱️10 minPrep

🔥5 minCook

🕒15 minTotal

🍽️5Serves

🧺 Ingredients

👩‍🍳 How to make Indori Poha

Rinse poha (2 mins, no heat): Place poha in a strainer, rinse gently under running water 2–3 times swirling carefully. Drain well — grains should be soft yet separate, not mushy. Set aside.
Season poha (1 min, no heat): In a bowl, add turmeric, sugar, and salt to drained poha. Mix lightly with fingertips until each grain is coated pale yellow.
Temper (2 mins, medium heat): Heat oil in a heavy kadai. Add mustard seeds — when they crackle loudly, add fennel seeds. Let fennel sizzle 10 seconds releasing a sweet aroma. Add curry leaves and green chillies — stand back from splatter.

📖 Cultural notes

Indori Poha is served at virtually every street corner in Indore and is considered incomplete without the iconic topping of Ratlami sev and pomegranate — the sweet-sour-spicy balance is the hallmark of Indore's food philosophy. ---

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