Indori Pohaइंदौरी पोहा

Name: Indori Poha
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Madhya Pradesh
Ingredients: 250g thick poha (flattened rice), rinsed and drained; 2 tbsp oil; 1 tsp mustard seeds; 10–12 curry leaves; 2 green chilies, slit; 1 medium onion, finely chopped; 1 medium potato, diced fine and boiled; ½ tsp turmeric; 1½ tsp jeeravan masala; ½ tsp fennel seeds (saunf); 2 tbsp fresh coriander, chopped; a generous handful fine sev

⏱ Prep 10m🍳 Cook 15m🍽 Serves 3🌿 Vegan

Video: Hebbars Kitchen (YouTube)

Indori Poha is not just breakfast — it is a point of local pride in Indore, Madhya Pradesh, and anyone from the city will tell you the version you make at home is never quite as good as the one from a street stall in Sarafa Bazaar. The trick is jeeravan masala, a city-specific spice blend that turns ordinary flattened rice into something quietly addictive. The finishing garnishes — fennel seeds, sev, and a firm squeeze of lemon — are absolutely non-negotiable.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪thick poha (flattened rice), rinsed and drained250g
▪oil2 tbsp
▪mustard seeds1 tsp
▪curry leaves10–12
▪green chilies, slit2
▪medium onion, finely chopped1
▪medium potato, diced fine and boiled1
▪turmeric½ tsp
▪jeeravan masala1½ tsp
▪fennel seeds (saunf)½ tsp
▪saltto taste
▪fresh coriander, chopped2 tbsp
▪lemon juice1 tbsp
For serving
▪fine seva generous handful

🌍 Cooking abroad? Substitutions

Jeeravan masala is the soul of this dish. Order it online from Indian spice stores (brands like Everest or local Indore producers). A rough substitute: ½ tsp cumin powder + ¼ tsp coriander powder + ¼ tsp amchur + ¼ tsp black pepper + ¼ tsp chili powder — not identical but workable.
Thick poha (labelled 'jada poha' or 'thick beaten rice') is essential — thin varieties turn to mush. Check your Indian grocery specifically for the thick variety.
Fine sev (the crunchy garnish) is available at most South Asian grocery stores. Ratlami sev is the Indore-authentic variety; regular thin sev or chakli also works.

Method

1Rinse the poha in a fine-mesh strainer under cold water for 20–30 seconds until softened slightly. Drain well — it should be moist but not soggy. Sprinkle ¼ tsp turmeric and a pinch of salt over it and toss gently.
2Heat oil in a wide kadhai over medium heat. Add mustard seeds and let them pop. Add curry leaves, fennel seeds, and green chilies; cook 30 seconds.
3Add the chopped onion and cook over medium heat until soft and translucent, about 4 minutes. Do not let it brown.
4Add the boiled potato pieces, remaining turmeric, and jeeravan masala. Stir well and cook for 1 minute.
5Add the drained poha and gently fold everything together with a spatula — do not stir vigorously or the poha will turn mushy. Cook over low heat for 2–3 minutes until heated through.
6Taste for salt. Remove from heat; squeeze lemon juice over and scatter fresh coriander.
7Serve immediately, topped with a generous pile of fine sev. Add the sev at the plate, not the pan, so it stays crunchy.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.