Poha also known as flattened rice is very popular Breakfast in India. However, nutritionists recommend poha as one of the healthiest Indian breakfasts. It is a very easy,fast and healthy option for Breakfast. And this recipe is vegan and gluten free.Every state has its own versions of making it with slight differences, but all variations are super healthy and tasty too. They are most famously known as “Pohe” in Malwa region and served with juicy crispy jalebis and “Kanda Poha” in Maharashtra region and “Batata Poha” in Gujarat.
In my house, every weekend, Poha breakfast is a must…..It may be any type depending upon the mood.😉 If lazy then no chopping, only simple poha with spices and toppings is also fine and happily enjoyed. Here I am sharing Indori poha recipe. I have a strong bond and connection of childhood memories with this place. It is very famous and simple with less chopping. But for enjoying the authentic taste few ingredients are necessary- jeeravan masala, ratlami sev, masala boondi.
Jeeravan masala is little spicy masala. I have bought from Indore, but you can get on-line or in any Indian store. This masala gives a unique taste and aroma to the recipe and cannot be replaced by chat masala/ garam masala. This masala comes handy for many other recipes as sandwitches, dahi vada, different types of chaats and chips.
It is famous for its sweet and spicy flavours. Pohe are made sweet by adding more sugar and to balance sweetness jeeravan masala, raw onions, and crunch of sev and masala boondi is added as toppings. It is perfect for breakfast or as afternoon snack.
How much water should be used to soak them?
It is the main important process in making nice fluffy poha. If water for soaking is less, it give hard poha. If water is more than it will result in sticky poha granules. And of course, there is no fixed ratio to get always perfect one as it depends on poha quality and its different brands.
So for making Poha, we usually take thick/medium one. Thin one is not advisable, as it’s outcome will be sticky and mushy.
My trick of soaking flattened rice is first wash them in strainer/ colander under running water. This also helps to clean them nicely. Rinse them nicely for 2-3 times or untill all poha grains are soften up. Keep the strainer/ colander on counter top for at least 15 minutes. This resting time is necessary as extra water is drained out of strainer and poha grains nicely absorbs exact amount of water and becomes fluffy and dry. When the poha can be lightly mashed between your fingers, it is ready….
- 2 cups thick poha
- 11/2 tbsp oil
- 1 tsp mustard seeds
- 1-2 green chilies chopped
- salt as per taste
- 1/4 tsp turmeric powder
- 2 tsp Sugar
For toppings as required as per taste
- jeeravan masala to sprinkle
- ratlami sev
- few chopped cilantro leaves
- 1 small finely chopped onion
- masala boondi
- In 1 pic below, see these are 2 cups of dry poha grains in a strainer/ colander.
- Gently mix and swirl with your hands while rinsing poha under running water.
- Don’t break them while mixing .
- Rinse until all grains are soft and wet. Pic in last row. Drain water nicely and keep it on counter for 10-15 minutes or until poha grains are soft and fluffy.
- As we are waiting we can prep for toppings and take out bowls and spoons.
- Finely chop green chiles. Remember there will be more hotness/ spiciness in jeeravan masala and ratlami sev. So use according to it.
- Finely chopped one small onion, cilantro and lime.
- After standing time, you will notice, poha grains are soft, fluffy and separate.
- Add turmeric powder, sugar and salt as per taste.
- Gently mix with spatula, don’t overmix or break them.
- In a pan on medium heat add oil.
- Add mustard seeds, when they crackle add green chilies. Saute for few minutes.
- Lower the flame and finally add poha, give a stir with help of spoon/ spatula.
- Keep pan covered with lid to cook on low flame for 1-2 minutes.
- Open the lid and give a stir. It is done when color of poha changes to light yellow.
- Take hot poha in bowls and sprinkle jeeravan masala on top. You can add 1-2 pinch only. It is spicy so first taste and if needed add afterwards.
- Top it up with fresh cilantro leaves, onions, ratlami sev and masala boondi.
- Sprinkle few drops of lemon or give it on side.
- Indori pohe goes well with crispy jalebis and hot cup of tea.
They are all nutritionist and dieticians first choice for vegetarian people. Here are some health benefits of eating poha
- Controls Blood Sugar Levels. Poha is considered a good meal for diabetics.
- A Good Source Of Healthy Carbohydrates.
- Easily Digestible.
- Rich In Iron.
- Low In Calories.
- If after standing time, poha looks more dry, sprinkle 1-2 tsp of water.
- You will get all ingredients in Indian store or Patel Brothers. For sev, Haldiram sev is also good.
- For toppings few more options can be considered as– crushed coconut, pomegranate arils and bhujiya sev.