Indori poha
Try out this khatta meeta poha made with gluten-free rice flakes. This vegan street food is easy to prepare and delightfully flavourful.
Equipment
- colander
- Kadai
- Steamer
- ladle
Ingredients
- 2 cups rice flakes thick poha
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1 tsp unrefined sugar
for tempering
- 1 tbsp oil
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 small green chilli
- 1/2 inch fresh ginger root chopped fine.
Garnish
- 1/2 cup sev
- 2-3 tbsp red onion chopped
- 2-3 tbsp pomegranate seeds
- jeeravan masala
- 1 tbsp coriander leaves chopped
- 1 lemon
Instructions
- Add the poha to a colander and wash a couple of times.
- Sprinkle a bit more water and set aside the poha for 10 minutes.
- Add turmeric powder, sugar and salt and mix the poha well.
- Mix this well with a fork and add it into a steamer basket.
- Steam the poha for 10 minutes.
- Set a wok on medium heat add the oil.
- As the oil heats up add fennel seeds and mustard seeds.
- Once the mustard seeds crackle add the green chilli and ginger and saute well.
- Add the steamed poha and mix well.
- Remove a portion of the poha on a plate and sprinkle with jeeravan masala.
- Top with sev, onions, pomegranate arils, coriander leaves and sev
- Serve immedie
Tried this recipe?Let us know how it was!