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Indori Poha {GlutenFree + Vegan}

A regional breakfast / brunch dish, made with Poha (flattened rice) and served with variety of Garnish.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast / Brunch
Cuisine: Indian
Servings: 4 -6
Author: Sonal Gupta @ simplyvegetarian777


  • 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


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


  • 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.