North Indian RecipesBreakfastVegetarian

Indori Poha Recipe

Name: Indori Poha Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 servings
Cuisine: North Indian Recipes
Ingredients: 2 cup -1/ poha (flattened rice); 2 tablespoons sunflower oil; 1 teaspoon mustard seeds; 1/2 teaspoon cumin seeds (jeera); 1 teaspoon fennel seeds (saunf); 1 tablespoon raw peanuts (moongphali); 1 onion - chopped; 1/2 teaspoon ginger - grated; 2 green chillies - finely chopped; 7 -8 curry leaves; 1/2 teaspoon turmeric powder (haldi); 1/2 teaspoon red chilli powder; salt - to taste; 1 tablespoon sugar; 2 tablespoons coriander (dhania) leaves - finely chopped; 1 onion - chopped; 1/4 cup fresh pomegranate fruit kernels

A vegetarian North Indian Recipes recipe with -1/ poha (flattened rice), tablespoons sunflower oil, mustard seeds. Ready in 40 min, serves 3.

Curated byKavya Sharma🇮🇳

Calories

795kcal

Estimated Cost

₹425-575

Carbs85g

Protein42g

Fats32g

Servings Scaler

Instructions

10 steps

1
To begin making Indori Poha, wash poha 3 times, drain the water completely and set it aside
-1/ poha (flattened rice)(2 cup)
2
Once the water is completely drained off, add sugar and salt to the poha and mix it properly
-1/ poha (flattened rice)(2 cup)salt - to tastesugar(1 tablespoon)
3
be gentle so as to not to break the soaked poha
-1/ poha (flattened rice)(2 cup)
4
Heat oil in a kadhai, add mustard seeds and once they start to splutter add peanuts and saute them for a minute until peanuts start to brown
mustard seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)fennel seeds (saunf)(1 teaspoon)raw peanuts (moongphali)(1 tablespoon)
5
Once done add onions, green chilies and curry leaves and cook it until the onions turns a little brown
onion - chopped(1)green chillies - finely chopped(2)-8 curry leaves(7)tablespoons coriander (dhania) leaves - finely chopped(2)onion - chopped(1)
6
Next add fennel seeds, grated ginger, turmeric powder, red chilli Powder and saute it for few seconds
mustard seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)fennel seeds (saunf)(1 teaspoon)ginger - grated(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)
7
Add the poha and mix everything well
-1/ poha (flattened rice)(2 cup)
8
Cover the Kadai with a lid and cook on low heat for 5 minutes
9
After 5 minutes turn off the heat and garnish the poha with chopped coriander leaves, onions and pomegranates and serve hot
-1/ poha (flattened rice)(2 cup)onion - chopped(1)green chillies - finely chopped(2)-8 curry leaves(7)tablespoons coriander (dhania) leaves - finely chopped(2)onion - chopped(1)fresh pomegranate fruit kernels(1/4 cup)
10
Serve Indori Poha with some fruits and Masala Chai for your breakfast
-1/ poha (flattened rice)(2 cup)fresh pomegranate fruit kernels(1/4 cup)

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Recipe Source: archanaskitchen.com

North Indian RecipesBreakfastVegetarian

Indori Poha Recipe

A vegetarian North Indian Recipes recipe with -1/ poha (flattened rice), tablespoons sunflower oil, mustard seeds. Ready in 40 min, serves 3.

Curated byKavya Sharma🇮🇳

Cook Time40 min

Calories

795kcal

Est. Cost₹425-₹575

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

85g(43%)

Protein

42g(21%)

Fats

32g(36%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

10 steps

1
To begin making Indori Poha, wash poha 3 times, drain the water completely and set it aside
-1/ poha (flattened rice)(2 cup)
2
Once the water is completely drained off, add sugar and salt to the poha and mix it properly
-1/ poha (flattened rice)(2 cup)salt - to tastesugar(1 tablespoon)
3
be gentle so as to not to break the soaked poha
-1/ poha (flattened rice)(2 cup)
4
Heat oil in a kadhai, add mustard seeds and once they start to splutter add peanuts and saute them for a minute until peanuts start to brown
mustard seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)fennel seeds (saunf)(1 teaspoon)raw peanuts (moongphali)(1 tablespoon)
5
Once done add onions, green chilies and curry leaves and cook it until the onions turns a little brown
onion - chopped(1)green chillies - finely chopped(2)-8 curry leaves(7)tablespoons coriander (dhania) leaves - finely chopped(2)onion - chopped(1)
6
Next add fennel seeds, grated ginger, turmeric powder, red chilli Powder and saute it for few seconds
mustard seeds(1 teaspoon)cumin seeds (jeera)(1/2 teaspoon)fennel seeds (saunf)(1 teaspoon)ginger - grated(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)
7
Add the poha and mix everything well
-1/ poha (flattened rice)(2 cup)
8
Cover the Kadai with a lid and cook on low heat for 5 minutes
9
After 5 minutes turn off the heat and garnish the poha with chopped coriander leaves, onions and pomegranates and serve hot
-1/ poha (flattened rice)(2 cup)onion - chopped(1)green chillies - finely chopped(2)-8 curry leaves(7)tablespoons coriander (dhania) leaves - finely chopped(2)onion - chopped(1)fresh pomegranate fruit kernels(1/4 cup)
10
Serve Indori Poha with some fruits and Masala Chai for your breakfast
-1/ poha (flattened rice)(2 cup)fresh pomegranate fruit kernels(1/4 cup)