Pohe Jalebi is an emotion. Anyone who has been to Indian state of Madhya Pradesh has his heart set on it forever. This popular street food is light and perfect for a hearty breakfast. City of indore is synonymous with dal bafla, ghamandi lassi, shikanji, khatta meetha sev and poheWhile most people relate to shahi pohey, Indori Poha is a little different.
Pohay or flattened rice are steamed and served with masala sev / nylon sev, chopped raw onions, fresh coriander leaves and lemon slice. You will find hundreds of hand carts and street vendors selling this along with hot jalebi. If you want to relish is Indori style, do not forget to sprinkle jeeravan masala on top.
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Why breakfast is important?
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.
Nutrition benefits
These beaten rice flakes is also richer in iron content in comparison to rice. Hence, it makes a healthy breakfast recipe for those who are vegetarians or vegans and on gluten-free diets.
What is difference between Indori poha and Maharashtrian poha?
Recipe of Indori pohe differs slightly from Marathi Pohe. 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 office. Both Indori poha and Maharashtrian pohaare made with thick poha or regular poha flakes.
Equipment
- Wok
- Saucepan
- Sieve
Ingredients
- Pohay or rice flakes
- Onion
- Mustard seeds
- Curry leaves
- Ginger
- Green chili, finely chopped
- Turmeric powder
- Salt as per taste
For Garnish
- Ratlami sev / Indori sev / air fryer sev
- chopped onion
- Masala boondi
- Chopped coriander
- Pomegranate arils
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. If you want you may add ½ teaspoon red chili powder here
- 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 soaked poha 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, chopped coriander leaves, lemon juice and pomegranate kernels. Serve authentic Indori poha, warm with Jalebi in style.
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, in an air-tight container. Steam before serving.
Related links
Indori Poha recipe | Indian 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. However steamed poha is the very popular street food in Indore.
It is a spicier version.
Pohaa also known as sira, chira,pauwa and aval is called as flattened rice. There are majorly 2 types of Poha, thick poha / jada poha, thin poha. Thick version is used for breakfast while thin poha is used for chivda.
Conclusion: humble poha is a breakfast dish which shows the simplicity of people & cuisine of Madhya Pradesh.
Please share your inputs..