Indori Poha Recipe: How to Make Soft, Steamed Indore-Style Poha
CHAKKI PEESINGWalk through Indore at 8 am and you will find the same scene on every corner: a huge steaming pan of yellow poha, a vendor scooping it onto a plate, and a heap of crunchy sev, onion and jeeravan masala on top, with hot jalebi on the side. Indori poha is softer and lighter than most poha because of one simple difference: it is steamed.
Quick answer: Rinse 200 g medium-thick poha in a sieve until soft, mix in salt, sugar and haldi, and rest for 10 minutes. Temper mustard seeds, saunf, curry leaves and green chillies in oil, add the onion and peas, then the poha. Cover and steam on the lowest heat for 5 minutes. Finish with lemon and coriander and top with Ratlami sev, raw onion and jeeravan masala. Serves 3.
| Prep | Cooking | Serves |
|---|---|---|
| 15 minutes | 10 minutes | 3 |
Did you know? Indori poha is believed to have taken shape in Indore after Independence. Unlike most versions, it is cooked in steam rather than stir-fried, which is what makes it so soft. In Indore it is almost always eaten with jalebi as the famous poha-jalebi breakfast (source).
Ingredients for Indori Poha
- 200 g medium-thick MP Poha
- 1 medium onion, finely chopped, plus more for topping
- ¼ cup green peas (optional; Indore vendors often prefer peas to peanuts)
- 2 green chillies, chopped
- 10–12 curry leaves
- 1 tsp mustard seeds
- 1 tsp saunf (fennel seeds)
- ½ tsp jeera
- ½ tsp haldi
- 1½ tsp sugar
- Salt to taste
- 2 tbsp Groundnut Cold Pressed Oil
- 1 lemon
- To top: Ratlami sev, chopped onion, coriander, pomegranate seeds and jeeravan masala
How to Make Indori Poha: Step by Step
- Rinse, don't soak. Put the poha in a large sieve and rinse it under running water for 15–20 seconds, tossing gently, until every flake is wet. Let it drain. Never leave poha sitting in water.
- Season and rest. Sprinkle the salt, sugar and haldi over the damp poha and toss gently with your fingers. Leave it for 10 minutes. A flake should press flat easily between your fingers.
- Make the tadka. Heat the oil in a wide kadhai. Add mustard seeds; when they crackle, add saunf, jeera, curry leaves and green chillies.
- Cook the onion and peas. Add the onion and cook for 2 minutes until soft but not brown. Add the peas and cook for another 2 minutes.
- Add the poha. Add the seasoned poha and toss gently to mix. Do not press or stir hard, or the flakes will break.
- Steam it. Sprinkle 2 tbsp water, cover the kadhai tightly and cook on the lowest heat for 4–5 minutes. This is the Indori step that makes it soft and fluffy.
- Finish. Squeeze in the lemon, add coriander and toss.
- Top generously. Serve with a heap of Ratlami sev, raw onion, pomegranate and a pinch of jeeravan masala.
The street-vendor way: Indore vendors keep their poha in a big pan set over a vessel of boiling water, so it stays soft and steaming all morning. At home, a tightly covered kadhai on the lowest flame does the same job.
Quick Jeeravan Masala
Jeeravan is the tangy spice blend sprinkled on top of Indori poha. Shop-bought versions use many spices, but this quick mix gets close: 1 tsp roasted jeera powder, ½ tsp black salt, ½ tsp amchur, ½ tsp dhania powder, ¼ tsp black pepper, ¼ tsp red chilli powder and a pinch of clove powder. Mix and store in a small jar.
Poha Problems and Fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Mushy, sticky poha | Soaked in water, or thin poha used | Rinse in a sieve only, and use medium or thick poha |
| Dry and hard | Under-rinsed or not steamed | Sprinkle 2–3 tbsp water, cover and steam 2 more minutes |
| Uneven yellow colour | Haldi added in the pan | Toss haldi into the damp poha before cooking |
| Bland | Missing sugar, lemon or toppings | The sweet-sour balance and jeeravan are what make it Indori |
Indori Poha vs Kanda Poha
| Indori poha | Maharashtrian kanda poha | |
|---|---|---|
| Cooking | Steamed | Stir-fried in the kadhai |
| Flavour | Sweet, tangy, with saunf | Savoury, onion-forward |
| Add-ins | Often peas | Often peanuts and potato |
| Toppings | Ratlami sev, jeeravan, raw onion | Fresh coconut, coriander, lemon |
| Served with | Jalebi | Tea |
Frequently Asked Questions
What makes Indori poha different?
It is steamed instead of stir-fried, has a sweet-tangy flavour with saunf, and is topped with Ratlami sev and jeeravan masala.
How long should I soak poha?
Don't soak it. Rinse it in a sieve for 15–20 seconds and let it rest for 10 minutes; it softens from the water it holds.
Which poha is best for Indori poha?
Medium or thick poha. Thin poha breaks and turns mushy when steamed.
Why is my poha sticky?
It was soaked or over-rinsed, or thin poha was used. Rinse briefly in a sieve and toss gently while cooking.
What is jeeravan masala?
A tangy spice blend from Indore sprinkled on poha. A quick version uses roasted jeera, black salt, amchur, dhania, pepper and chilli.
Why is poha served with jalebi in Indore?
It is a local breakfast tradition. The hot, sweet jalebi balances the tangy, spicy poha.
Bring Home the Taste of Madhya Pradesh
Chakki Peesing MP Poha comes straight from Madhya Pradesh, the home of Indori poha. Temper it in our Groundnut Cold Pressed Oil for a light, nutty finish. Looking for another quick breakfast? Try our besan chilla.
Ratlami sev usually contains besan and may be fried in shared oil; check the pack if you have allergies.