Indori Poha {GlutenFree + Vegan}

Indori Poha {GlutenFree + Vegan}

Poha is a humble staple ingredient of Indian Cuisine. It is easy & faster to cook, cheaper to afford and nutritious as well. Every Indian region has its own recipe of preparing poha and is often consumed for breakfast and brunch. Indori Poha {GlutenFree + Vegan} is one such recipe, hailing from the Central state of India – Madhya Pradesh.

Indore is the largest and most populous city of Madhya Pradesh. It is the commercial capital of the state as well as the education hub, since it has IIT and IIM campuses there. Indore has always been a city of much interest during Moghul Empire, British Raj and Post Independence Era.

The city is very popular for its cuisine, especially Chaat and Namkeen. I have a good memory of my trip to Indore once, for work, ions of years ago. Some of the famous food of Indore are poha-jalebi, makai ka kees, daha-bada.

If you ask me what is so special about Indori Poha, that it needs a separate mention, then I would say – GARNISH & a SECRET ingredient.

Indori Poha {GlutenFree + Vegan} is flavored delicately with few spices and heavily garnished with Indori Namkeens and Raw Onions.

Before we move further with the recipe, let’s make sure to learn How to Cook Poha Correctly. Poha is a very delicate ingredient and needs to be treated right so that the end result of Cooked Poha is palatable, soft and moist and not MUSHY or too DRY. Few points to remember when you are looking to cook Poha.

1. For Breakfast and Brunch recipes, always use THICK POHA, since it needs to be steamed.
2. Before you start cooking with other ingredients of the Poha, wash this thick poha in sieve properly, making sure that every grain is wet.
3. Before you add Poha to the cooked ingredients, pass it under water once more and fork it through gently, before adding.
4. When you add the poha to the pan. Mix, Cover and Take off the flame. Poha needs to be steamed and not cooked so it is the last ingredient to be added.
5. For better results, always fork it through gently with fork, before serving.

Poha is an excellent dish, in whichever flavor, either Indori or Maharashtrian or Bihari, etc. It can be prepared for breakfast or brunch or even any meal. I often pack it for kids’ lunch box too. The best part is that you can make cutlets with the leftover Poha. It is perfect to entertain your guests or get togethers.

Some interesting Poha recipes from my blog and others are – Corn Poha Namkeen , Matar Poha , Bread Poha , Chura Matar by Ruchi Dua , Quinoa Poha by Swati Neeraj Goyal , Aloo Poha Tater Tots and more.

Here is how to make Indori Poha {GlutenFree + Vegan}.

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Indori Poha {GlutenFree + Vegan}

A regional breakfast / brunch dish, made with Poha (flattened rice) and served with variety of Garnish.

Course Breakfast / Brunch

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 -6

Author Sonal Gupta @ simplyvegetarian777

Ingredients

• Indori Poha
• Poha thick - 2 cups
• Onion - 1 small finely chopped
• Potato - 1 medium finely chopped
• Green chili - 1 finely chopped
• Curry leaves - 1 small sprig
• Peanuts - 2 tbsp

Oil & Spices

• Oil - 1 tbsp
• Fennel seeds - 1/2 tsp
• Black mustard seeds - 1/2 tsp
• Turmeric - 1/2 tsp
• Red chili powder - 1/4 tsp
• Salt - 1&1/2 tsp or to taste
• Sugar - 1 tsp

Garnish

• Onions - 2 tbsp finely chopped
• Coriander / Cilantro leaves - 2 tbsp
• Sev or any Spicy Namkeen Mix with Sev - 2 tbsp
• Lemon Juice

Instructions

• Take the thick poha in a thin hole sieve and wash it under running water. Make sure that all the grains get wet properly. Keep the washed poha aside in the sieve.
• Heat 1 tbsp oil in a heavy bottom pan and then add black mustard seeds, fennel seeds, green chili and curry leaves. Lower the heat and saute for few seconds till black mustard seeds splutter.
• Now add peanuts to it and saute further on medium heat till they get slightly crisp.
• Add onions to the pan. Saute on medium high heat till they get transluscent or slightly pink for about 2-3 minutes.
• Add potatoes, turmeric, red chilli powder, salt and sugar to it. Mix well. Cover and cook till potatoes are soft, for about 5-7 minutes.
• Now run the already washed and damp poha or flattened rice through running water now.
• Add the poha to the pan. Gently mix it with all the other ingredients with spatula.
• Cover with the lid.
• Switch off the gas and let stand for 2-3 minutes.
• Remove the lid. Garnish it heavily with coriander leaves, Indori Sev or any other namkeen and most importantly RAW ONIONS. Squeeze some fresh lemon juice and serve it warm.

Can’t make it now? PIN it for LATER!

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal