Indori Poha / Flattened Rice

Ingredients (Serves 3)

1. Thick poha / flattened rice flakes – 2.5 cups

Turmeric powder – 1/4 tsp

Salt – 1/4 tsp

2. Oil – 1 + 1 tbsp

3. Peanuts – 1/2 cup

4. Potato – 1 medium, peeled and cut into small cubes

4. Mustard seeds – 1/2 tsp

Fennel seeds – 1/2 tsp

Curry leaves – A few

5. Onion –  1 cup, chopped

Green chilly – 2- 3, chopped finely

6.  Salt – To taste

7. Sugar – 1/4 – 1/2 tsp or as required to balance the flavors

Lemon/lime juice – 1 tbsp or to taste

8. Cilantro – 2 tbsp

9. For topping

Jeeravan masala or a mix of chilli powder – 1/4 tsp + Cumin powder – 1/4 tsp + Chat masala – 1/4 tsp

Onion – 2 tbsp, finely chopped

Tomato – 1/4 cup, chopped

Cilantro – 2 – 3 tbsp chopped

Sev – 1 – 2 tbsp

Method

1. Put the thick poha in a colander and hold it under running water for about 45 seconds. Mix the poha with 1/4 tsp turmeric powder and little salt. Set aside for 15 minutes.

2. Heat 2 tbsp oil over medium-high. Add peanuts and fry for a few minutes. Transfer to a plate. In the remaining oil, add potato cubes and fry for 4 – 6 minutes till golden and cooked through. Transfer to a plate.

3. In the remaning oil, splutter mustard seeds and fry fennel seeds and curry leaves. Add onion, a pinch of salt and green chilies. Cook for a few minutes until transparent. Add turmeric powder and mix well. Cover and cook for a few minutes over medium-low heat. Stir in between. Add poha and 1/4 – 1/2 tsp sugar. Mix well. Check for salt. Cover and cook for a minute. Switch off. Add lemon juice, chopped cilantro, fried peanuts and mix well. Sprinkle jeeravan masala powder, finely chopped onion, tomato and sev. Serve immediately.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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