Indori Poha Famous Breakfast Recipe Breakfast special Poha

Ingredients

• 1 ½ tbsp Oil
• ½ tsp small Mustard seeds
• ½ tsp Cumin seeds
• ½ tsp Fennel seeds
• 2 no. Green chilies, chopped
• 2 sprig Curry leaves
• ¼ tsp Turmeric powder
• A pinch of asafoetida, asafoetida
• 3 cup thick Poha, Poha
• Water
• Prepared Tadka
• ½ tbsp Sugar
• Salt to taste
• 2 tbsp Milk
• Water
• 2-4 no. Green chilies (less spicy & slit into half)
• 1 tbsp Fennel seeds
• 3 tsp Cumin seeds
• 1 tbsp Coriander seeds
• 1 tbsp Black peppercorns
• 6-7 no. Cloves
• 1 no. Mace
• ¼ inch Cinnamon stick
• 6-7 no. Bay leaf
• 10-12 Green cardamom
• 3-4 no. Dry kashmiri red chilies (broken into half)
• ¼ Nutmeg
• Salt to taste
• 2 tsp Pink salt
• 2 tsp Ginger powder
• A pinch of turmeric powder
• ¼ tsp Asafoetida, Asafoetida
• 2-3 tsp Oil
• ½ cup Peanuts
• ¼ tsp Degi red chili powder
• Salt to taste
• Prepared Poha
• Masala Peanuts
• Green chili, less spicy & slit into half
• Ratlami sev
• Masala Boondi, Bundi
• Nylon sev
• Pomegranate pearls
• ½ tsp Prepared Jeeravan Masala, Prepared Jeeravan Masala
• Coriander leaves, chopped
• Lemon wedge
• Jalebi

Steps

1. In a bowl, add thick poha, water and rinse it.
2. Strain the water and keep it aside for further use.
3. In a pan, heat oil, add mustard seeds, cumin seeds, fennel seeds and let it splutter.
4. Add green chilies, curry leaves and toss it well, turn off the flame, add turmeric powder, asafoetida and mix it well.
5. Pour the Prepared tadka on the soaked poha, add sugar and give it a good mix. Add a little milk and mix well.
6. Keep it aside for further use.
7. In a kadai, add water and place a plate on top of the kadai.
8. Add prepared poha, green chilies and let it steam for at least 15-20 minutes on moderate heat.
9. Transfer it to a serving dish, garnish it with masala peanuts, green chilies, ratlami sev, masala boondi, nylon sev, pomegranate pearls, sprinkle prepared jeeravan masala, coriander leaves and lemon wedges.
10. Serve hot with jalebi.
11. In a pan, add fennel seeds, cumin seeds, coriander seeds and dry roast it for a minute on low flame.
12. Add black peppercorns, cloves, mace, cinnamon stick, bay leaf, green cardamom, dry red chilies, nutmeg, salt to taste and dry roast it well.
13. Add pink salt, dry ginger powder, turmeric powder, asafoetida and toss on low flame.
14. Transfer it to a plate or tray to cool down at room temperature.
15. Transfer it to a mixer grinder jar and grind it into fine powder.
16. Keep it aside for further use.
17. In a pan, heat oil, add peanuts and roast for 2-3 minutes on moderate heat until golden in color.
18. Transfer it to a bowl and strain the excess oil.
19. Sprinkle some degi red chili powder, salt to taste and toss it well.
20. Keep it aside for further use.