By Nandini Bhushan
Street food in India is a vibrant and integral part of culinary culture, offering diverse flavours, textures and aromas. The rich journey of Indian street food varies widely from region to region, reflecting the country’s diverse culinary tradition. From east to west and north to south, every corner offers its own unique street food made with locally available ingredients. Cheap and easily available, these street foods are consumed by millions.
Also try: Indian Street Food Recipes: Masala Pav
Indori Poha
Light and fluffy Indori Poha is a signature breakfast dish of Madhya Pradesh that is found in every street corner. The poha originates from Maharashtra but when it was introduced by Scindia and Holkar rulers to Indore, it got its special version.
Ingredients
(Serving 4 persons)
Poha: 2 cup
Onion: 1
Curry leaves: 10
Black mustard seed: ½ tsp
Peanut: 2 tsp
Turmeric powder: ½ tsp
Green chilli: 2
Lemon juice: 2 tsp
Pomegranate seeds: 3 tsp
Ratlami Sev: ¼ cup
Coriander leaves: ¼ cup
Jeeravan masala powder: 2 tsp
Oil: 2 tsp
Salt to taste
Step 1
Wash poha under running water. Drain it completely and keep it aside.
Step 2
Once the water is drained off add salt, sugar, and turmeric powder and mix it well.
Step 3
Heat oil in a kadai. Put mustard seeds and let them splutter. To this add peanuts and stir until golden brown. Add sliced onion, green chilli and curry leaves and saute until onion turns translucent.
Step 4
Add the turmeric-coated poha and give it all a good mix. Sprinkle the jeeravan masala powder and lemon juice. Next cover with a lid and let it cook on medium heat for about five minutes.
Step 5
Turn off the heat. Garnish with chopped coriander leaves, pomegranate seeds and Ratlami Sev. Serve hot with jalebi and enjoy the Indori Poha.
