Hello Foodies and Buddies,
Indore is well known for its tasty and spicy street food and in today’s Dish of the week column we have a very famous breakfast snack – The Real authentic Indori Poha, by Chef Neha
Indori Poha is a type of flattened (beaten) rice (version of Maharashtrian Poha) that is likely to have originated in the Indian metropolis of Indore and Indore happens to be the largest consumer of Poha in the world. Indori Poha, eaten as breakfast in Indore, is extremely popular in the country. According to a statistic, people of Indore (Indories) eat 20 tonnes of poha every day!
- To begin making Indori Poha, wash Poha, drain the water completely and set it aside.
- Once the water is completely drained off, add sugar, turmeric, red chilly powder, and salt to the Poha and mix it properly. Be gentle so as to not to break the soaked Poha flakes.
- Heat oil in a kadhai, add mustard seeds and wait until they start to splutter.
- Once done add chopped onions, green chilies, and curry leaves and cook it until the onions turn a little brown.
- Next, add fennel seeds and saute it for few seconds.
- Add the Poha and mix everything well. Cover the Kadai with a lid and cook on low heat for 5 minutes.
- After 5 minutes turn off the heat and garnish the Poha with chopped coriander leaves, lemon, onions, and pomegranates. Serve hot.
You can also add Indori Sev and Jiravan (a spicy mix like chat masala, but not a chat masala) on top of poha before serving.
Chef Neha says that “My family belongs to Indore and we all love eating poha just like any other true Indori. We can’t imagine our lives without poha. As a true Indori we always keep at our home the sev from Indore that is mixed in the poha, which enhances the taste of the dish. In my family, other than me, my mother-in-law, my husband and my father-in-law, everyone can make poha! We all like it so much.”
Indoris have a special association with Poha and the Chef also mentioned that whenever she and her family visit Indore, the first thing that they do after getting out of the airport is to halt and eat poha before reaching the destination 🙂
She learned to make Poha from her mother at a very early age while she was in school. According to her, if you get the right type of poha flakes in the market, preparation is fairly simple. And that’s the reason it is so popular especially in the central part of India.
Her dishes such as Papdi Chat, Thepla, Sabudana Vada, etc. are liked by all the Foodies around her. She is now focusing on serving Curated Goodies on Foodybuddy. Nidhi is happy to share the taste of Indore, Maharashtra, and Gujarat with Foodies across Bangalore.
In her closing words, the Chef says –” I would like to say that FoodyBuddy is a great platform for home chefs who are passionate about their home recipes. The platform allows Foodies to relish taste from all parts of the country sitting on their dining table. The new section of Curated Goodies is quite exciting and I am able to share recipes through this platform that have some shelf life. Thanks :)”
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