Indori Pohe is a very simple poha recipe, which can be made in many different ways with the toppings of your choice.
| Preparation Time: | 20 minutes |
| Servings: | 2 |
| Difficulty: | Easy |
Ingredients
| Dry Poha (medium thickness) | 1 cup |
| Rai (small mustard seeds) | 1 tsp |
| Vegetable Oil | 1 tbsp |
| Salt | 1/2 tsp |
| Turmeric Powder | 1/4 tsp |
| Raw peanuts (kachchi moongphali) | 1/4 cup |
| Chopped Red Onion | 2 tbsp |
| Boiled potatoes (aloo) | 1 medium |
| Chaat masala | 1/2 tsp |
| Fresh Lime Juice | 1 tsp |
| Chopped tomatoes | 2 tbsp |
| Green Chilies | 2 |
| Fresh Coriander Leaves | To Garnish |
| Besan Bhujia | 2 tbsp |
| Fresh pomegranate | 2 tbsp |
Method
- Chop all the vegetables finely.
- Wash poha and strain. Keep it aside for 10 minutes so that it can soak up the water.
- Stir fry peanuts in a little bit of oil and keep aside.
- Heat oil in a pan. Add rai and wait till they splutter.
- Add soaked poha, salt and haldi.
- Mix everything gently. Make sure that there are nu lumps. Cover and cook for 5 minutes on low heat and then turn off the heat. Sprinkle lime juice and mix well.
- Place cooked poha in a plate.
- Top it with peanuts.
- Add onion, tomato, chopped green chillies, chopped coriander, bhujia, annar and chaat masala.
- Indori Poha is ready to serve.
Summary
Recipe Name
Indori Pohe
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 3 Review(s)