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Indori Poha (Spicy Poha)
Traditional dish · Indian
A popular street food from Indore, this poha is known for its vibrant color and spicy, tangy flavor profile, achieved through a special tempering and addition of sev and chutneys.
Ingredients
- Poha (flattened rice)2 cups
- Onion1/2 medium, finely chopped
- Green chilies2-3, finely chopped
- Ginger1 tsp, grated
- Mustard seeds1 tsp
- Cumin seeds1 tsp
- Curry leaves1 sprig
- Turmeric powder1/2 tsp
- Saltto taste
- Sugar1 tsp
- Lemon juice1 tbsp
- Sev (thin chickpea flour noodles)1 cup, for garnish
- Fresh coriander2 tbsp, chopped
- Oil2 tbsp
- Wateras needed for rinsing
Steps
- 1
Rinse the poha gently and drain. Let it sit for 5-10 minutes to soften.
- 2
Heat oil in a pan. Add mustard seeds and cumin seeds. Let them splutter.
- 3
Add curry leaves, green chilies, and grated ginger. Sauté for 30 seconds.
- 4
Add chopped onions and sauté until light golden.
- 5
Add turmeric powder and mix.
- 6
Add the softened poha, salt, and sugar. Mix gently.
- 7
Cover and steam for 2-3 minutes.
- 8
Turn off heat. Stir in lemon juice and half of the chopped coriander.
- 9
Serve immediately, generously topped with sev, remaining coriander, and optionally with green chutney and tamarind chutney.
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