> ## Documentation Index > Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt > Use this file to discover all available pages before exploring further. # Indori Poha Recipe – Street Style

| | | | -------------- | ---------- | | **Prep time** | 10 min | | **Cook time** | 10 min | | **Total time** | 20 min | | **Serves** | 5 servings | Per servings. | Nutrient | Amount | | ------------- | -------- | | Calories | 161 kcal | | Carbohydrates | 15 g | | Protein | 4 g | | Fat | 11 g | | Saturated fat | 1 g | | Cholesterol | 1 mg | | Sodium | 758 mg | | Potassium | 261 mg | | Fiber | 3 g | | Sugar | 9 g | | Vitamin A | 549 IU | | Vitamin C | 40 mg | | Calcium | 71 mg | | Iron | 3 mg | ## About It is a popular flattened rice or beaten rice dish originating from Indore, Madhya Pradesh, India. In other words, Indori Poha is an extension of the popular Maharashtrian Poha with a topping of spice mix with a unique steaming technique. Generally, the Indori Pohe is served by street vendors who continuously steam it in a large open vessel, keeping it fresh, moist, and warm so that it is easily servable at any time. The main principle of this recipe is the simple combination of sweet and spicy offerings with a surprising twist. In addition, the serving part makes it more fancy and attractive. Typically, it is served with the Ratlami Sev, finely chopped onions, and coriander. However, this can be further experimented with other types of sev making it open for more flavors. ## Ingredients ### for indori poha masala: * 2 tsp coriander seeds * 2 tsp cumin seeds * 2 tsp fennel seeds * ½ tsp pepper * ½ tsp cloves * 1 inch cinnamon * ½ nutmeg * 2 bay leaf * 2 tsp chilli powder * ½ tsp turmeric * 2 tsp aamchur * 1 tsp kala namak * pinch hing * 2 tsp sugar * ½ tsp salt ### for poha: * 2 cup poha *(thick)* * water *(for rinsing)* * ¼ tsp turmeric * 2 tbsp sugar * 1 tsp salt * 2 tbsp oil * ¼ cup peanut * 1 tbsp mustard * 1 tbsp cumin * ½ tbsp fennel * pinch hing * few curry leaves * 3 chilli *(finely chopped)* * ¼ cup milk * few coriander *(chopped)* ### for serving: * boondi * onion * ratlami sev * peanut * coriander * lemon ## Instructions 1. Firstly, to prepare Indori poha masala, in a pan take 2 tsp coriander seeds, 2 tsp cumin seeds, 2 tsp fennel seeds, ½ tsp pepper, ½ tsp cloves, 1 inch cinnamon, ½ nutmeg and 2 bay leaf. 2. Saute low flame until the spices turn aromatic. 3. Cool completely, and transfer to the mixi jar. 4. Add 2 tsp chilli powder, ½ tsp turmeric, 2 tsp aamchur, 1 tsp kala namak, pinch hing, 2 tsp sugar and ½ tsp salt. 5. Grind to fine powder. You can store the Indori Poha Masala in an airtight container. 6. To prepare the poha, in a large bowl take 2 cup poha. 7. Rinse with water making sure not to soak the poha. 8. Drain off the poha, add ¼ tsp turmeric, 2 tbsp sugar and 1 tsp salt. 9. Mix gently making sure everthing is well combined. Keep aside. 10. In a pan heat 2 tbsp oil and fry ¼ cup peanut until they turn crunchy. Keep aside. 11. In the same oil add 1 tbsp mustard, 1 tbsp cumin, ½ tbsp fennel, pinch hing and few curry leaves. Splutter the tempering. 12. Now add 3 chilli, and ¼ tsp turmeric and saute slightly. 13. Pour the tempering over the soaked poha. 14. Mix the tempering well with the poha. 15. Now transfer the poha into the large plate placed over the water to steam. 16. Also sprinkle ¼ cup milk, few coriander, fried peanut and Indori Poha Masala. 17. Steam for 10 minutes, or until the poha is softened and flavours are absorbed. 18. To serve, take the poha in a plate. 19. Top with Indor poha masala, boondi, onion, ratlami sev, peanut, coriander and lemon. 20. Finally, enjoy Indori Poha with Jalebi, Sev and Usal. ## Step-by-step Firstly, to prepare Indori poha masala, in a pan take 2 tsp coriander seeds, 2 tsp cumin seeds, 2 tsp fennel seeds, ½ tsp pepper, ½ tsp cloves, 1 inch cinnamon, ½ nutmeg and 2 bay leaf.