By Suprita Mitter
September 10, 2024
While Poha is made in different parts of India and each region has their own way of cooking this popular breakfast dish, Maharashtra and Indore are famous for their Poha. Indori Poha is mildly spiced with turmeric, and topped with crunchy sev, pomegranate seeds, and fresh coriander.
2 cups flattened rice (poha) 1 tbsp oil 1 tsp mustard seeds 1 tsp cumin seeds 1/4 tsp turmeric powder
1 green chilli 1 onion 1/4 cup boiled peas 1/4 cup sev 1 tbsp sugar Fresh coriander leaves Lemon wedges 1/4 cup pomegranate seeds
Rinse the poha under cold water and drain well. Set aside for 5 minutes, ensuring the poha becomes soft but not mushy.
Heat oil in a pan, add mustard seeds and cumin seeds, allowing them to crackle.
Add the chopped green chilli and onion, sautéing until the onion turns translucent.
Stir in the turmeric powder and salt, then add the softened poha. Add sugar and toss in the boiled peas.
Turn off the heat and garnish with chopped coriander, sev, and pomegranate seeds. Serve hot with lemon wedges.