Indori Poha and Jeeravan Masala

Indori Poha and Jeeravan Masala

Let’s see how to make Indori poha and jeeravan masala recipe today. Kande pohe or fodniche pohe is a popular and favorite Marathi breakfast dish. Kanda poha is not just a dish, it’s an emotion. We don’t just eat poha, we enjoy it. But today we will change the method of making pohe and follow Indor style. Today, we will make Indori poha and also a masala that is the USP of this dish. This jeeravan masala can be used in other several dishes too. Also this dish is garnished in unique style!! These pohe will remain nice and soft for whole day!! Try this recipe at home and drop a comment for me.

This is a very easy and simple recipe. You don’t need to fry the onion. but today we will use raw onion to garnish this poha. In Indore, this pohe and jalebi is a very common breakfast of many people. You will find street side thelas selling this combo on the streets. These are tangy, a little sweet, light and garnished with so many things!! Are you excited to know more? Here we go..

Recommended Recipes

1. Maharashtra special Kande Pohe – Marathi Recipe
2. Konkani Breakfast Kolache Pohe – Marathi Recipe
3. 3 Types of Pohe – Marathi Recipe
4. Vafevarache Pohe – Marathi Recipe
5. Dadape Pohe – Marathi Recipe

Some Interesting facts about Indori Poha and Jeeravan Masala :-

This is an authentic Indori recipe. The method of making pohe varies form Marathi one and the end result is simply delicious. The Jeeravan masala enhances the taste and take this dish to next level. We already have seen different pohe recipes. This is yet another simple yet delicious to the list. This looks eye pleasing and tastes just awesome. If you are bored of having the same kande pohe then this is a must try recipe for you.

Indori Poha and Jeeravan Masala

Print Recipe

Serves: 4 People Preparation Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

Jeeravan Masala

• 2 tbsp Coriander seeds
• 1 tbsp Fennel seeds
• 1 tsp Cumin seeds
• 2 green Cardamom
• 1 black Cardamom
• 1 Bay leaf
• Cinnamon stick
• Mace
• Small piece of Nutmeg
• 2~3 dry Red chilies
• 7~8 Cloves
• 7~8 black Peppercorns
• 1/2 tsp dry Ginger powder
• 1/4 tsp Hing
• 1/2 tsp black Salt
• 1/2 tsp Turmeric powder
• 1 tsp Amchoor powder

Indori Poha

• 2 cup / 300 gm Poha
• 2 tbsp Oil
• 1/4 cup / 50 gm Peanuts
• 1/2 tsp Mustard seeds
• A pinch of Hing
• Chopped Green chili
• 1/4 tsp Turmeric powder
• Salt to taste
• Sugar to taste
• Lemon juice
• Shev
• Masala boondi
• Finely chopped Coriander leaves
• Pomegranate seeds

Instructions

Jeeravan Masala

Step 1: Heat up a pan on medium heat and add coriander seeds.

Step 2: Dry roast coriander seeds for about a minute and add fennel seeds, cumin seeds, dry red chilies, green and black cardamom, bay leaf, mace, cinnamon, cloves and black peppercorns.

Step 3: Roast it well together for another 2-3 minutes.

Step 4: When nice aroma begins to release form the spices, turn the gas off and let the mixture cool down.

Step 5: Transfer the mixture into a blender jar and blend it into fine powder.

Step 6: Add amchoor powder, dry ginger powder, black salt, turmeric powder, hing and nutmeg and blend it well together into fine powder. Jeeravan masala is ready.

Indori Poha

Step 7: Sieve poha well and wash it well under running water.

Step 8: Drain all the water from it and keep it aside.

Step 9: Heat up oil in a pan and add peanuts.

Step 10: Fry the peanuts well until they get nice reddish color.

Step 11: Take the fried peanuts out into a bowl.

Step 12: In the same oil, add mustard seeds.

Step 13: When mustard seeds pop up, add hing and green chili and fry it well.

Step 14: Turn the gas off and when the tadka cools down a little, add turmeric powder.

Step 15: Mix well and keep it aside.

Step 16: Separate the soaked poha well and add salt. Mix well.

Step 17: Add tadka and mix everything well together.

Step 18: Add sugar and mix well.

Step 19: Transfer the poha into a steamer dish and spread them well.

Step 20: Heat up water in steamer and bring it to boil.

Step 21: Transfer the poha into the steamer and stem them on medium heat for about 8-10 minutes.

Step 22: Serve the poha in a dish and sprinkle lemon juice, jeeravan masala, fried peanuts, shev, masala boondi, onion, coriander leaves and pomegranate seeds.

Notes

• You can use this masala in any chat recipe or dahivada or in sandwich too.
• You can steam poha in big pot or kadhai too.

Recipe Video

Servings

This is a Indore special delicious breakfast recipe. This poha looks nice and tempting and tastes just yummy. Garnish this poha as suggested and serve hot.