Maharashtra. This is the state where Poha was originated. Holkars and Scindias are the pioneer you can say. But, as nobody can stop the free-flow of a language and cuisine, Poha also curved its path to Indori kitchen and eventually became a non-separable part of whole Indori dining experience. And now, Indori poha is considered as the best poha of India and it is quite ahead of others. Yeah, strange but true. I really like the amalgamation of spices to make this particular recipe. And do you know what’s the real secret of making this poha? It is the one and only steamed poha you may ever witness. The softness, the well-vapored spices uplifts the most ordinary ingredient flatten rice up-to another level. Let’s see how you can make it in your kitchen.
Ingredients:
For the base:
Flatten rice (Poha) – 3 Cups (Thick one)
Turmeric powder – ½ Teaspoon
Sugar – 2 Tablespoon
Salt – Add to taste
Lemon juice – 1 Teaspoon
Jeeravan Spice ingredients:
Cumin seeds – 1 Tablespoon
Coriander seeds – 1 Tablespoon
Fennel seeds – 1 Tablespoon
Black pepper corn – ¼ Teaspoon
Clove – 7 to 8 Nos.
Cinnamon – 1 inch
Bay leaves – 2 Nos.
Nutmeg – ½ Nos.
Dried ginger powder – ¼ Teaspoon
Dried Mango powder – 2 Teaspoon
Turmeric powder – ½ Teaspoon
Red chili powder – 1 Teaspoon
Kashmiri chili powder- 1 Teaspoon
Rock salt – 1 Teaspoon
Salt – ½ Teaspoon
Sugar – 1 Teaspoon
Asafoetida (Hing) – A pinch
Tempering ingredients:
Peanuts – ½ cup
Mustard seeds – ½ Teaspoon
Cumin seeds – ½ Teaspoon
Fennel seeds – 1 Teaspoon
Green chilli (chopped) – 3 Nos.
Asafoetida (Hing) – A pinch
Turmeric powder – ½ Teaspoon
Curry leaves – 15 to 20 Nos.
Oil – 2 Tablespoon
Garnishing ingredients:
Onion (finely chopped)
Coriander leaves (finely chopped)
Sev
Pomegranate
Jeerawan Spice
Lemon juice
Procedure:
Soak the Poha:
Take dry flatten rice (Poha) into a bowl. Pour normal water submerging the Poha. Now wash it with light hands. You should never crush it. Let the white starch come out from poha, then strain it by a strainer. Let it soak in its minimal water in the strainer itself. Place it on a utensil so that extra water gets easily drain out. You need to keep it in rest for 10-15 minutes. If you follow this step perfectly, your poha will be fluffy and soft. I am going to use the strainer inside the steamer, so I will not transfer the poha anywhere else.
Jeerawan Spice making procedure:
Jeerawan spice is the lifeline of Indori poha.
Heat a pan. Add cumin seeds, coriander seeds, fennel seeds, black pepper corn, cloves, bay leaves and cinnamon stick. Roast until you get the roasted aroma. Transfer it to a plate. Now grate half of a nutmeg and add it to the roasted whole spices. Leave it for a couple of minutes until it comes down to the normal temperature.
Transfer the spices into a grinder. Now add dried ginger powder, dried mango powder, turmeric powder, red chili powder, Kashmiri chili powder, rock salt, table salt, sugar and asafetida.
Give it a good grind and make a fine powder. Jeerawan Spice is ready.
Seasoning the Indori poha:
Take the poha. Gently separate it from the sides of the strainer. Fluff it with a lighter hand. Now add salt to taste, followed by sugar, turmeric and lemon juice. Now give it a good mix with the help of a spoon. But be careful. Poha should not break. You may toss the poha inside the strainer to distribute the ingredients evenly.
Tempering procedure:
Heat oil in a pan. Fry peanuts. Transfer it to a bowl.
Now in the same oil add mustard seeds, cumin seeds, fennel seeds, chopped green chili, asafetida, turmeric powder and curry leaves. Sauté for a little while and transfer it to the poha. Add fried peanuts too. Mix it well with the poha.
Steam the Indori poha:
Prepare the steamer pre-hand. Place the strainer inside it. Lid it properly. And leave it for 8 to 10 minutes on medium flame.
Plating:
Take your favourite quarter plate to garnish your Indori poha. Place it according to your appetite. Add lemon juice, followed by jeerawan spice, sev, coriander leaves, onion and pomegranate.
Serve it hot. I can guarantee, nobody will spare a small bite on the plate.
Nutritional Value per 100g Indori Poha
| Protein | 7.44 g |
| Fat | 1.14 g |
| Carbohydrates | 77 g |
| Calcium | 9.19 mg |
| Phosphorous | 195 mg |
| Iron | 4.46 mg |
| Fiber | 3.46 g |
| Omega 3 | 24.37 mg |
| Sodium | 2.58 mg |
| Potassium | 148 mg |
| Zinc | 1.49 mg |
| Folate | 8.46 mcg |
| Magnesium | 77.92 mg |
| Niacin | 1.6 mg |
| Copper | 0.26 mg |
| Manganese | 0.89 mg |
| Thiamine | 0.12 mg |
You may read other Recipes here.