Indori Poha
Light, fluffy and full of flavour, this Indori Poha brings together soft poha, roasted peanuts, aromatic spices, fresh onion, coriander and pomegranate for that signature sweet, savoury and tangy balance.
Total Time: 20 minutes
Cuisine: Indian
Servings: 1
Nutrition / Macros — Approximate
Total: 427 kcal • 8 g protein • 16 g fat • 60 g carbs
Values are approximate and may vary slightly depending on brands and exact measurements.
Ingredients
- Poha – 50 g
- Onion – 100 g
- Pomegranate seeds – 20 g
- Peanuts – 15 g
- Groundnut oil – 10 g
- Mustard seeds
- Fennel seeds
- Turmeric powder
- Red chilli powder
- Green chilli
- Salt – to taste
- Sweetener – to taste
- Coriander leaves
- Curry leaves
- Ginger – grated
Method
- Wash the poha gently 3 times, then drain the water completely and set aside.
- Once drained, add sweetener and salt to the poha. Mix gently so the softened poha does not break.
- Heat the groundnut oil in a kadai.
- Add mustard seeds and allow them to splutter.
- Add the peanuts and sauté for about 1 minute, until they begin to turn golden.
- Add the onions, green chilli and curry leaves. Cook until the onions turn lightly golden.
- Add fennel seeds, grated ginger, turmeric powder and red chilli powder. Sauté for a few seconds until aromatic.
- Add the prepared poha and mix everything together gently.
- Cover the kadai and cook on low heat for about 5 minutes.
- Turn off the heat and transfer the poha to a serving bowl.
- Garnish with chopped coriander leaves, fresh onion and pomegranate seeds.
- Serve hot.
Ippitizer Note
Indori Poha is all about balance — soft poha, the crunch of peanuts, aromatic spices, a slight sweetness and the fresh burst of pomegranate in every bite. The key is to handle the poha gently so it stays light and fluffy rather than becoming mushy.
Tips
- Do not over-soak the poha; wash and drain it quickly.
- Mix gently after adding the poha to prevent it from breaking.
- Adjust the sweetener and green chilli according to your taste.
- Add the onion, coriander and pomegranate garnish just before serving for the freshest texture and flavour.
