Pohe Jalebi is an emotion. Anyone who has been to Madhya Pradesh has his heart set on it forever. It is light and perfect for a hearty breakfast. While most people relate to shahi pohey, Indori Poha is a little different. Pohay or flattened rice are steamed and served with sev, chopped onions, jeeravan masala and lemon slice. You will find hundreds of hand carts and street vendors selling this.
Ayurveda has always stressed on having a good breakfast. Having a good start of the day sets the mood for the day. A good tea and breakfast makes you ready for any challenge you face whether it is physical or mental. Not having good breakfast does lead to issues like acidity, migraine and irritability mood swings in the long run. Every region has its favorite breakfast. Whether it is Jalebi fafda and khaman dhokla in Gujarat or idli dosa vada and uttapam in South India. Vada pav and misal and Maharashtra or parathas in Punjab. Just like Sindhis cannot do without Dal pakwan, Biharis without their sattu litti chokha , Indoris cannot do without their pohey.
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Nutrition benefits
These beaten rice flakes is also richer in iron content in comparison to rice. Hence, it makes a good breakfast for those who are vegetarians or vegans and on gluten-free diets.
What is difference between Indori poha and Maharashtrian poha?
Indori pohay is much lighter as it is partly cooked over a pot of boiling water. It stays soft for a longer time in comparison. Maharashtrian poha comes in different varieties like kanda poha, batata poha, kanda batata poha made with onions,potatoes or both.Some canteens serve Maharashtrian style pohe with coconut chutney in offices.
Equipment
- Wok
- Saucepan
- Sieve
Poha Ingredients
- Pohay or rice flakes
- Onion
- Mustard seeds
- Curry leaves
- Ginger
- Green chillies
- Turmeric powder
- Salt as per taste
For Garnish
- Sev
- Onions
- Boondi
- Chopped coriander
- Pomegranate seeds
Instructions
- Pass the pohay in running water using a sieve and drain the excess water.
- Trasnfer to a plate, Add turmeric powder, salt to these washed rice flakes.
- Mix well using a spoon.
- In a pan, heat oil and add mustard seeds to it. Let it splutter.Add chopped onions.ginger and curry leaves to it.
- Add pohe to it and mix well.
- Transfer the pan/wok over a pot that has boiling water , covering it with a lid.
- Let the rice flakes cook in the steam for 10 minutes.
- Mix with a spatula,sprinkle with little water to keep the pohe moist.
- Garnish with sev, coriander, lemon juice and pomegrante seeds. Serve warm with Jalebi in the true indori style.
Related links
Indori Poha recipe
Equipment
- frying pan
- wok
- Sieve
Ingredients
- 1 cup Pohe or thick/ medium flattened rice flakes washed in a colander
- 2 small onions diced
- 2 tablespoon oil
- Few curry leaves
- 1 teaspoon mustard seeds or rai
- 1 teaspoon turmeric
- Salt as per your taste
For garnish
- ¼ cup Fried boondi
- ¼ cup Fried sev namkeen
- 1 onion small chopped
- handful coriander chopped
Instructions
- Pass the pohay in running water using a sieve and drain the excess water.
- Transfer to a plate,Add turmeric powder, salt to these washed rice flakes.
- Mix well using a spoon.
- In a pan, heat oil and add mustard seeds to it. Let it splutter.Add chopped onions.ginger and curry leaves to it.
- Add pohe to it and mix slowly
- Transfer the pan/wok over a pot that has boiling water , covering it with a lid.
- Let the rice flakes cook in the steam for 10 minutes.
- Serve hot with dash of lemon, sev, boondi, chopped onions,pomegrante seeds and coriander for garnish.
FAQs
Maharashtra,Madhya pradesh, Gujarat and Rajasthan.
It is a spicier version.
Pohaa also known as sira, chira,pauwa and aval is called as flattened rice.
Substitutions
These days oats poha is also very popular. You can also use beaten red rice to make red rice poha or use makai to make makai pohey.
Variations
Poha is also known as avalakki or atukulu in the south India. It is also served as kanda pohay and batata pohey in Maharashtra or aloo poha in North India.Vegetable poha or shahi poha can also be made by adding veggies like carrots, peas, potatoes and onions to it.Thin poha is used to make chiwda.
Storage
It is always best to have it fresh. However, you can store this in refrigerator for 1-2 days. Steam before serving.
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