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Indori Poha

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Indori Poha

Steamed Poha | Market Style Indori Poha | Kunal Kapur Recipe | Flattened Rice Recipe


Indian Street Food.

  • 45mins
  • Serves 4
  • Medium



For Jeeravan masala
Dry red chillies – 5-6nos
Bayleaf – 3nos
Black cardamom – 2nos
Mace (javitri) – 2 whole blades
Cardamom – 5-6nos
Cinnamon (1”piece) – 3nos
Cloves – 5-6no
Black pepper – 8-10nos
Coriander seeds – 2tbsp
Cumin – 2tbsp
Fennel seeds (saunf) – 2 tbsp
Heeng – 1tsp
Nutmeg (Jaipal) – ½ no
Salt – 1 tsp
Black salt – 1 tsp
Amachur powder – 2 tbsp
Ginger powder – 2 tsp

For Getting Poha Ready
Poha (thick) – 2cups
Water – 1lt
Turmeric – ¾ tsp
Salt – ½ tsp
Sugar – 2tsp (optional)

For Tempering Poha
Oil – 4tbsp
Peanuts – ¼ cup
Heeng (asafoetida) – ½ tsp
Mustard seeds – 2tsp
Cumin – 2tsp
Saunf (fennel seeds) – 2tsp
Curry leaves – few
Green chillies chopped – 1no
Onion chopped – ½ cup
Turmeric – ½ tsp
Water – ½ cup
Salt – to taste
Sugar – 1tsp (optional)
Lemon – ½ no
Coriander chopped – handful

For Garnishing Poha
Ratlami Sev – ½ cup
Pomegranate – handful
Roasted Peanuts – handful
Coriander chopped – handful
Lemon wedges – few



For Jeeravan Massala

Mix all the spices except for dry ginger powder, salt, black salt and amchur powder.
Dry roast these spices together on a pan on low heat for 2 mins. The idea is to remove any moisture from the spices so that they grind properly. Remove the spices to a plate and let it cool down for a minute. Now grind them into a fine powder and remove it to a bowl. To this mixture add salt black salt, ginger powder and amchur powder. Mix them together and place it in an air tight container for future use. For this recipe we will be using about 1tsp of this spice mix or jeeravan masala.


For Poha

For this recipe we have to use thick (mota) poha. There is a thin variety that comes which is used to make crispy chida namkeen. Thin poha will become clumpy and mashed up in this recipe so pick thick poha only.

Add water to poha and lightly mix it with your hand. Take care to not crush them. The idea is to remove any surface dust and any excess starch from this flattened rice.
This step ensures that poha does not become clumpy on the pan. Strain the poha and discard the water. Sprinkle some turmeric, some salt and sugar. Using a fork lightly fluff up the poha to mix the poha. Keep the poha aside for 5mins


For Tempering Poha

Heat a pan, drizzle oil. Once the oil is hot add peanuts and lightly stir them till they start to change colour. At this stage add heeng, mustard seeds, cumin and saunf. Once they crackle add the curry leaves, green chillies and onions. Cook the onions on high heat for a minute. Sprinkle turmeric and give a quick stir and immediately add ½ cup of water. Bring water to a boil, sprinkle with some salt, sugar and add in the poha. Lower the heat and toss the poha gently. You can do the lift and drop motion using a laddle so that poha does not break. Once mixed, cover and cook the poha for 2 mins. Turn off the heat and let it sit there for another 2 minutes.

Remove the cover, squeeze half a lime and mix it. Poha is ready to serve. Scoop it out and plate it and garnish it with Ratlam sev or any sev or namkeen that you have. Add some pomegranate, roasted peanuts, coriander and serve it with a wedge of lime.


Tips & Tricks for making Poha

To prepare poha dish use thick poha as it will bi the sticky or get mashy easily. The thin ones are used to make namkeen as they get crisper.

Sometimes the poha is a bit hard when you bite, it happens when you soak or wash poha in insufficient water or for insufficient time.

If you are soaking poha for a recipe then 3-4 mins should be enough.

Par-boiled rice is flattened to make poha, since the rice is precooked, poha takes very less time to cook.
As poha is very soft upon cooking you can add ingredients that will make it crunchy like peanuts or other dried fruits.

Poha is a neutral tasting ingredient and so it takes up whatever taste you add to it.

Whenever you toss poha or mix it do it gently or else is will break.

Always store raw poha in an air tight container.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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