INDORI POHA - If you have visited or even heard about Indore street food, then this recipe is for you.. And if you haven't, then you MUST definitely try it :)

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INDORI POHA
Preparation time 5-10 minutes
Cooking time 15-20 minutes
Serve 2-4

Ingredients
For Tadka
1 ½ tbsp Oil, तेल
½ tsp small Mustard seeds, सरसों के बीज
½ tsp Cumin seeds, जीरा
½ tsp Fennel seeds, सौंफ
2 no. Green chillies, chopped, हरी मिर्च
2 sprig Curry leaves, करी पत्ता
¼ tsp Turmeric powder, हल्दी पाउडर
A pinch of asafoetida, हींग

For Indori Poha
3 cups thick Poha, पोहा
Water, पानी
Prepared Tadka, तैयार किया हुआ तड़का
½ tbsp Sugar, चीनी
Salt to taste, नमक स्वादअनुसार
2 tbsp Milk, दूध

Other Ingredients
Water, पानी
2-4 no. Green chillies (less spicy & slit into half) हरी मिर्च

For Jeeravan Masala
1 tbsp Fennel seeds, सौंफ
3 tsp Cumin seeds, जीरा
1 tbsp Coriander seeds, धनिया के बीज
1 tbsp Black peppercorns, काली मिर्च के दाने
6-7 no. Cloves, लौंग
1 no. Mace, जावित्री
¼ inch Cinnamon stick, दालचीनी
6-7 no. Bay leaf, तेज़पत्ता
10-12 Green cardamom, हरी इलायची
3-4 no. Dry kashmiri red chillies (broken into half) सूखी कश्मीरी लाल मिर्च
¼ Nutmeg, जायफल
Salt to taste, नमक स्वादअनुसार
2 tsp Pink salt, काला नमक
2 tsp Ginger powder, सोंठ पाउडर
A pinch of turmeric powder, हल्दी पाउडर
¼ tsp Asafoetida, हींग

For Masala Peanuts
2-3 tsp Oil, तेल
½ cup Peanuts, मूंगफली
¼ tsp Degi red chili powder, दगी लाल मिर्च पाउडर
Salt to taste, नमक स्वादअनुसार

For Garnish
Prepared Poha, तयार किया हुआ पोहा
Masala Peanuts, मसाला मूंगफली
Green chili, less spicy & slit into half, हरी मिर्च
Ratlami sev, रतलामी सेव
Masala Boondi, बूंदी
Nylon sev, नायलॉन सेव
Pomegranate pearls, अनार के दाने
½ tsp Prepared Jeeravan Masala, तैयार किया हुआ जीरावन मसाला
Coriander leaves, chopped, धनिया पत्ता
Lemon wedge, नींबू की फांक
Jalebi, जलेबी

Process
For Indori Poha
In a bowl, add thick poha, water and rinse it.
Strain the water and keep it aside for further use.

For Tadka
In a pan, heat oil, add mustard seeds, cumin seeds, fennel seeds and let it splutter.
Add green chillies, curry leaves and toss it well, turn off the flame, add turmeric powder, asafoetida and mix it well.
Pour the Prepared tadka on the soaked poha, add sugar and give it a good mix.
Add a little milk and mix well.
Keep it aside for further use.

For Steaming Poha
In a kadai, add water and place a plate on top of the kadai.
Add prepared poha, green chillies and let it steam for at least 15-20 minutes on moderate heat.
Transfer it to a serving dish, garnish it with masala peanuts, green chillies, ratlami sev, masala boondi, nylon sev, pomegranate pearls, sprinkle prepared jeeravan masala, coriander leaves and lemon wedges.
Serve hot with jalebi.

For Jeeravan Masala
In a pan, add fennel seeds, cumin seeds, coriander seeds and dry roast it for a minute on low flame.
Add black peppercorns, cloves, mace, cinnamon stick, bay leaf, green cardamom, dry red chillies, nutmeg, salt to taste and dry roast it well.
Add pink salt, dry ginger powder, turmeric powder, asafoetida and toss on low flame.
Transfer it to a plate or tray to cool down at room temperature.
Transfer it to a mixer grinder jar and grind it into fine powder.
Keep it aside for further use.

For Masala Peanuts
In a pan, heat oil, add peanuts and roast for 2-3 minutes on moderate heat until golden in color.
Transfer it to a bowl and strain the excess oil.
Sprinkle some degi red chili powder, salt to taste and toss it well.
Keep it aside for further use.


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