Indori Breakfast | Poha-Jalebi is an easy, light and healthy breakfast. It is the speciality of Indore and is served with Sev & Nukti. A dash of Jeeravan powder and Jalebi on the side make it an experience by itself.
We are on the alphabet I today and I will share Breakfast from the streets of Indore. Indore is the most populous and the largest city in the Indian state of Madhya Pradesh. It is the heart of India.
Indore’s culinary culture has a blend of Maharashtrian, Malwi, Rajasthani and Gujarati influence. Poha Jalebi is the staple breakfast of the Malwa region. These are two different dishes, but the combination is a hit.
What is Poha?
Poha is a type of rice dish made from raw, toasted, or parboiled rice grains pounded into flat flakes. Poha is also called Flattened rice, rice flakes, beaten rice, pounded rice, or pressed rice. It is a staple breakfast in India, Nepal, Pakistan.
Variety of Poha
Poha is available in different varieties in the market. We use these different varieties to prepare different dishes.
Thin Variety Poha: The thin variety of poha looks transparent. I use it to make a crisp munch, called Chivda. I make either a roasted or a fried Chivda. Nuts and spices vary as per choice.
Medium Variety Poha: Bataka Poha or Kanda Poha are the most popular dishes that I make from the medium variety of Poha. I even use this variety to make Poha Ladoo and Ready to Eat Poha.
Thick Variety Poha: I use this variety to make Bataka Poha or fried Chivda.
Brown Rice Poha: Made with brown rice, this variety is for health freaks. I use it for making the breakfast dishes.
Ingredients used to make Poha, Indori Style
Poha: I have used medium variety poha to make these. Incidentally the raw poha packet had come from Indore.
Spices: We need basic spices like turmeric powder, salt. We temper the poha with mustard seeds, cumin seeds and fennel seeds. Asafoetida is a must.
Herbs and Seasoning: Use roughly chopped green chillies and curry leaves.
Sugar: A hint of sugar enhances the flavour, but you can skip it too.
Garnish: Garnish the poha with chopped onions, I have used red onions. Ratlami Sev, Nukti, Coriander Leaves. Serve Lemon on the side.
Jeeravan Powder: This is a special spice blend that I like to sprinkle on the Poha to enhance the flavour. I have used the store-bought powder, but you can try the Masala Recipe by Sanjeev Kapoor.
How to make Indori Breakfast | Poha Jalebi
Poha and Jalebi are two individual dishes but are popular as a combo.
Feel free to follow the Jalebi recipe or buy store-bought.
Street style Poha is steamed. It does not contain onions and potatoes so that even the Jains can eat. The poha is simple with basic flavours that are well balanced. The garnish is the highlight of the street style Poha.
To make Poha, Indore Style, I have used the medium variety of poha. I put them in a colander and wash them under running water till the water is clear.
Allow the water to drain completely, and let the poha rest for a couple of minutes. The poha will absorb the water and swell up.
Sprinkle salt, turmeric powder, asafoetida, lemon juice. Mix gently with hands, being careful not to break the poha.
Next prepare the tempering. Heat oil in a small pan and add mustard seeds. As soon as they crackle, add cumin seeds and fennel seeds. Finally, add green chillies and curry leaves.
Pour the tempering over the poha, sprinkle sugar and mix gently.
While the poha is absorbing the flavours place a steamer on the gas. As soon as the water boils place the colander with poha mix in it.
Cover the steamer and let poha cook on steam till soft. Depending on the variety and quality of the poha it will take anywhere between 10-20 minutes.
Remove into a serving bowl and garnish with chopped onions, coriander. I have used Ratlami Sev and Nukti that is traditionally used in Indore.
A dash of Jeeravan Powder will enhance the flavour.
A bowl of Poha, hot Jalebi and a cup of tea will complete this Indori style breakfast of Poha Jalebi.
I serve Poha with different toppings. You can choose the ones you like or add them all. They all enhance the flavour.
- Chopped Onions
- Coriander Leaves
- Ratlami Sev | Farsaan
- Lemon Slices
- Jeeravan Powder
- Pomegranate Pearls
- Fried Peanuts
- Grated Carrots
- Grated Beetroots
I love steaming hot Poha and prefer to enjoy them as soon as they come out of the steamer. Well, yes I do store them at times.
- Let the steamed poha come to room temperature and then store in an airtight box. Do not add any toppings and refrigerate for a day or two.
- Make a batch of Ready to Eat Poha. You will just need to add boiling water and wait a couple of minutes for them to enjoy.
How else can I use Poha?
Poha is very versatile and can be used in sweet and savoury dishes.
- Poha Ladoo
- Oats and Poha Ladoo
- Chuda Ghassa
- Corn Poha
- Poha Usal
- Ready to eat Poha
- Home made Roasted Namkeen
- Idlis | Dosa
- Roast and powder poha and use it as a binding agent for cutlets or Tikkis.
Street Foods of Indore
A -Z Breakfast on Indian Streets
Indori Breakfast | Poha Jalebi
- Pan / Kadai / Wok
- 2.5 cups Flattened Rice | Poha
- 3/4 tsp Turmeric Powder
- Salt to taste
- A large pinch asafoetida
- Lemon Juice
- 2 tsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Fennel Seeds
- 2 green Chillies finely chopped
- Few Curry Leaves
- 1 cup Onions finely chopped
- Coriander Leaves chopped
- Lemon Slices
- Ratlami Sev
- Nukti boondi
- Jeeravan Powder
- Firstly add the Poha to a colander and wash under running water, until water turns clear.
- Let rest for 4-5 minutes, till all water has completely drained.
- Sprinkle salt, turmeric powder, lemon juice and asafoetida and mix gently.
- Next heat oil in a small pan. Add mustard seeds, as they crackle, add cumin seeds and fennel seeds. Also add green chillies and curry leaves.
- Now pour the tampering over the poha. Sprinkle the sugar and mix well.
- Next take a steamer and place the colander with poha mixture in it to steam.
- Steam for 10 -12 minutes or till soft.
- Once the poha is soft serve with chopped onions, coriander leaves, Ratlami Sev, Nukti and Jeeravan Powder.