Indori Poha Recipe | भांफ में बने हुए इंदौरी पोहे | Chef Sanjyot Keer 

Full written recipe for Indori Poha
Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people
Jeeravan masala
Ingredients:
WHOLE SPICES
CUMIN SEEDS | जीरा 1 TBSP
CORIANDER SEEDS | धनिया पाउडर 1 TBSP
CINNAMON STICK | दालचीनी 1/2 INCH
FENNEL SEEDS | सौंफ 2 TSP
BLACK PEPPERCORNS | काली मिर्च 1/4 TSP
CLOVES | लौंग 7-8 NO.
BAY LEAF | तेज पत्ता 2-3 NOS.
NUTMEG | जयफल 1/2 NO. (GRATED)
POWDERED SPICES
GINGER POWDER | सौंठ पाउडर 1/4 TSP
DRY MANGO POWDER | आमचूर पाउडर 2 TSP
BLACK SALT | काला नमक 1 TSP
SPICY RED CHILLI POWDER | तीखी लाल w1 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
SALT | नमक 1/2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
ASAFOETIDA | हींग A PINCH
SUGAR | शक्कर 1 TSP
Method:
Set a pan on medium heat, add, cumin seeds, coriander seeds, cinnamon stick, fennel seeds, black peppercorns, cloves and bay leaf, dry roast them on low flame until aromatic, once toasted well transfer over a plate, add grated nutmeg and cool down to room temperature.
Once cooled transfer the roasted spices in a grinding jar and add the remaining powdered spices & sugar, grind it well to make fine powder.
Jeeravan masala is ready, store it in an airtight container and use it accordingly.
Poha
Ingredients:
POHA | पोहा 3 CUPS
WATER | पानी AS REQUIRED
SALT | नमक TO TASTE
SUGAR | शक्कर 2 TBSP
LEMON JUICE | नींबू का रस OF 1/2 LEMON
TURMERIC POWDER | हल्दी पाउडर A PINCH
OIL | तेल 2 TBSP
MUSTARD SEEDS | राई 1/2 TSP
CUMIN SEEDS | जीरा 1/2 TSP
FENNEL SEEDS | सौंफ 1 TSP
GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED)
ASAFOETIDA | हींग A PINCH
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
Method:
Add the poha into a sieve & rinse it very gently using water, then let the poha rest for 10 minutes, make sure you don’t soak it in water, just leave it in the sieve after rinsing.
Once rested, separate the poha using a spoon, you will see that the poha has soaked perfectly.
Add salt, sugar, lemon juice & turmeric powder & mix it very gently.
To make the tadka set a pan over high flame & once the pan gets hot, add oil.
Further add mustard seeds, cumin seeds, fennel seeds, green chilli, asafoetida & turmeric powder stir briefly & immediately pour the tadka over the poha & mix it in gently.
Then place the sieve over a stock pot with boiling water, cover & steam the poha for 10 minutes.
Your indori poha is ready, serve it hot & top it with lemon juice, jeeravan masala, ratlami sev, chopped onions & pomegranate.
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Intro 0:00
Soaking poha 1:09
Jeeravan masala 3:06
Poha preparation 4:25
Tadka & steam 5:21
Plating/ assembly 7:36
Outro 8:26