Ingredients
- 2 cups poha (medium-thick)
- 1 medium onion (finely chopped)
- 2 green chilies (slit)
- 8–10 curry leaves
- 1/2 tsp mustard seeds
- 1/2 tsp fennel seeds
- 1/4 tsp turmeric
- 1 tsp sugar
- Salt to taste
- Juice of 1/2 lemon
- 2 tbsp nylon sev
- Fresh coriander
- Jeeravan masala (optional)
Step-by-step
Step 1 — Rinse Poha
Rinse poha lightly, drain completely, mix in salt + sugar, and rest for 5 minutes.
Step 2 — Prepare the Tadka
Heat oil → add mustard, fennel, curry leaves, chilies and onion. Sauté until soft.
Step 3 — Add Poha
Add rested poha, turmeric and gently mix. Cook for 2 minutes on low flame.
Step 4 — Garnish & Serve
Add lemon, coriander, sev, and jeeravan masala. Serve hot.
Tips & Variations
- Add pomegranate seeds for authentic Indori flavor.
- Use medium poha for best softness.
- Add roasted peanuts for crunch.
- Do not over-mix, poha can break easily.
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