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Indori Poha Recipe with Jalebi | Indore’s Famous Breakfast
Indori Poha with Jalebi served on a table, featuring yellow poha topped with sev, roasted peanuts, coriander and lemon

Author’s Note

I am Madhu Savara, author and owner of Madhusavara.com. My Indori Poha Recipe with Jalebi brings together one of Indore’s much-loved breakfast combinations—light, fluffy poha served with crisp, syrupy jalebi. I enjoy the way this Indori Poha balances savoury, tangy and mildly sweet flavours in the same meal. With onions, lemon, coriander and the familiar tempering of mustard seeds and curry leaves, this Indori Breakfast is simple, lively and best enjoyed fresh.

Indori Poha Recipe with Jalebi

Indori Poha is a much-loved breakfast from Indore, Madhya Pradesh, where flattened rice is softened and cooked with onions, green chillies and a fragrant tempering of mustard seeds and curry leaves. This Indori Poha Recipe is finished with fresh coriander, lemon juice and crunchy sev, with sweet jalebi traditionally served alongside.

Origin and Significance

Poha is enjoyed across India, but Indori Poha has become an important part of Indore’s everyday breakfast and street-food culture. The combination of savoury poha, tangy lemon, fresh coriander, crunchy sev and sweet jalebi gives this Indori Breakfast its unmistakable character.

Why People Love It

The charm of Indori Poha with Jalebi lies in the contrast. Soft, mildly spiced poha meets crisp sev, fresh lemon and sweet jalebi. It is light enough for breakfast yet satisfying, quick to prepare and full of familiar Indian flavours. This Indore Poha Recipe is simple home cooking, but the combination of textures and flavours makes it a breakfast many people enjoy again and again.

Table of Contents

  1. Author’s Note
  2. Indori Poha Recipe with Jalebi – Description, Origin and Significance
  3. Why You Will Love This Indori Poha
  4. Ingredients for Indori Poha
  5. Ingredients for Serving with Jalebi
  6. Equipment Needed
  7. How to Make Indori Poha
  8. How to Serve Indori Poha with Jalebi
  9. Madhu Savara’s Tips
  10. Things to Avoid
  11. Variations
  12. Serving Suggestions
  13. Storage Instructions
  14. Allergen Information
  15. Frequently Asked Questions
  16. Nutritional Information
  17. Final Thoughts
  18. Call to Action
  19. Author’s Bio

Servings

4 People

Preparation Time:

10 minutes

Cooking Time:

10 mins

Calories

280

Ingredients

Ingredients for Indori Poha with Jalebi

For Indori Poha

IngredientQuantity
Poha (flattened rice), medium-thick variety2 cups
Onion, finely chopped1 medium
Green chillies, chopped1–2
Curry leaves8–10
Mustard seeds1 tsp
Turmeric powder½ tsp
Sugar½ tsp, optional
SaltTo taste
Lemon juice1 tbsp
Oil2 tbsp
Fresh coriander leaves, finely choppedFor garnish
Indori or nylon sevFor topping
Roasted peanutsA small handful, optional

For Serving

IngredientQuantity
JalebiAs required

Equipment Needed

Needed for Indori Poha

EquipmentPurpose
Colander or sieveTo rinse and drain the poha without making it mushy
Heavy-bottomed kadhai or panFor preparing the tempering and cooking the poha evenly
Spatula or flat spoonTo mix the poha gently without breaking the flattened rice
Knife and chopping boardFor chopping onions, green chillies and fresh coriander
Small bowlFor squeezing and keeping the lemon juice ready
Measuring cups and spoonsFor measuring the ingredients accurately

Nutrition Information

Information – Indori Poha with Jalebi

NutrientApprox. per serving
Calories280 kcal
Protein5–6 g
Carbohydrates40–45 g
Total Fat8–10 g
Dietary Fibre2–3 g
Sugar2–4 g*
SodiumNot specified

*Excludes the additional sugar from jalebi.

Nutritional note: These are estimated values, not laboratory-tested figures. Actual nutrition will vary according to the brand and quantity of poha, sev and peanuts, the amount of oil absorbed during cooking, and the final serving size.

Step by Step Instructions

How to Make Indori Poha with Jalebi

1. Rinse and Soften the Poha

Place the poha in a colander or sieve and rinse it gently under running water. Move the flakes lightly with your fingers without pressing them. Leave the rinsed poha for 5–10 minutes to soften. It should be fluffy and separate, not wet or mushy. Add the turmeric and salt and mix gently.

2. Prepare the Tempering

Heat the oil in a heavy-bottomed kadhai over medium heat. Add the mustard seeds and let them crackle. Add curry leaves and green chillies and sauté briefly. Add the chopped onion and cook until soft and translucent without browning it.

3. Add the Peanuts

If using roasted peanuts, add them to the kadhai and mix for a minute so they remain crunchy and well coated with the tempering.

4. Add the Poha

Add the softened poha to the kadhai and gently fold it into the tempering. Add the sugar, if using. Cook on low heat for 2–3 minutes, stirring gently. Cover briefly so the poha warms through and absorbs the flavours without becoming soft and sticky.

5. Finish the Indori Poha

Switch off the heat. Add fresh lemon juice and gently mix. Garnish with chopped coriander leaves.

6. Add Sev and Serve with Jalebi

Transfer the Indori Poha to serving plates. Add Indori or nylon sev just before serving so it stays crisp. Serve hot with jalebi alongside for the familiar savoury, tangy and sweet combination of Indori Poha with Jalebi.

Tips and Variations

Tips from Madhu’s Kitchen:

  • Rinse gently, don’t soak: Poha should be soft but not mushy. Just rinse under running water and let it rest. Too much water will make it soggy.

  • Use medium-thick poha: Thin poha breaks easily, and thick poha may stay hard unless soaked longer. Medium-thick poha gives the perfect texture.

  • Taste as you go: Every brand of poha behaves differently. Always taste it once before adding to the pan—you’ll know if it needs more softening.

  • Don’t skip the lemon: A gentle squeeze of fresh lemon at the end brings all the flavours together.

  • Add sev only at the end: If you add sev too early, it will turn soggy. Always sprinkle it just before serving.

Simple Variations to Try:

  • With vegetables: You can add small cubes of boiled potatoes, green peas, or even grated carrots for a wholesome twist.

  • Without onions or garlic: For a satvik version, skip onions and add a pinch of asafoetida (hing) in the tempering.

  • Jain variation: Skip onions, garlic, and root vegetables entirely. Add crushed roasted peanuts for texture and protein.

  • With coconut: In some regions, a little fresh grated coconut is added on top along with coriander—it adds a gentle sweetness.

  • Kanda Poha style: Use extra onions and fewer spices. Let the sweetness of the onions shine through.

Allergen Information

Information

The Indori Poha Recipe with Jalebi contains or may contain the following allergens, depending on the ingredients used:

AllergenIngredientInformation
PeanutsRoasted peanutsOptional ingredient. Omit if serving someone with a peanut allergy.
MustardMustard seedsUsed in the tempering and may cause a reaction in people with a mustard allergy.
Chickpeas / GramSevSev is commonly made with gram flour (besan). Check the package label for allergen information before use.

Allergen note: If using packaged sev or jalebi, check the manufacturer’s label for declared allergens and possible cross-contact information. For anyone with a known food allergy, use ingredients that are confirmed suitable for them and avoid cross-contact during preparation.

Other Essentials

Things to Avoid

  • Do not soak the poha in water. Rinse it gently and allow it to soften; soggy poha will lose its fluffy texture.
  • Do not overcook the poha. Once it is mixed with the tempering, 2–3 minutes on low heat is sufficient.
  • Do not brown the onions heavily. Soft, lightly cooked onions suit this Indori Poha Recipe better.
  • Do not stir the poha vigorously. Fold it gently to keep the flakes intact.
  • Do not add too much turmeric. It can overpower the mild flavour of Indori Poha.
  • Do not add sev too early. Add it just before serving so it remains crisp.
  • Do not mix the jalebi into the poha. Serve jalebi alongside Indori Poha for the savoury-sweet combination.
  • Do not add excessive lemon juice, sugar or sev. The balance of savoury, tangy and mildly sweet flavours is important in Indori Poha with Jalebi.

Storage Instructions

Indori Poha is best eaten fresh, particularly after adding lemon, coriander and sev.

  • Allow leftover poha to cool before transferring it to a clean, airtight container.
  • Refrigerate and consume within 1 day for better texture and flavour.
  • Store sev separately so it does not become soft.
  • Store jalebi separately and add it only when serving.
  • Reheat the poha gently in a kadhai or microwave until hot. Add a few drops of water if it has dried out.
  • Do not store poha at room temperature for prolonged periods.

Serving Suggestions

Serve Indori Poha hot, topped with sev, fresh coriander and a squeeze of lemon juice. Roasted peanuts can be added if included in the recipe.

For the familiar Indori Poha with Jalebi combination, serve crisp jalebi separately alongside the poha. A cup of masala chai also makes a simple accompaniment.

Frequently Asked Questions

What type of poha is best for Indori Poha?

Medium-thick poha works well for this Indori Poha Recipe. It softens after rinsing while retaining its shape and fluffy texture.

Why does my Indori Poha become mushy?

The poha may have been soaked for too long or rinsed too heavily. Rinse it gently and allow it to soften for about 5–10 minutes rather than soaking it in water.

Is jalebi served with Indori Poha?

Yes, Indori Poha with Jalebi is a well-known savoury-sweet breakfast combination. The jalebi is served alongside the poha, not cooked into it.

Can I make Indori Poha without peanuts?

Yes. Peanuts are optional in this recipe and can simply be omitted.

Can I prepare Indori Poha in advance?

It is better prepared close to serving time. If necessary, refrigerate the cooked poha in an airtight container and consume it within 1 day.

When should I add sev?

Add sev just before serving. This keeps the topping crisp and gives the Indori Poha its pleasant contrast of soft poha and crunchy sev.

Final Thoughts

Indori Poha with Jalebi is a straightforward breakfast built around soft poha, a simple mustard tempering, lemon, coriander and crunchy sev, with jalebi served alongside. The recipe does not need complicated cooking; the important points are keeping the poha fluffy, balancing the seasoning and adding the toppings at the right time.

Call to Action

Try this Indori Poha Recipe at home and serve it with jalebi for the classic sweet-and-savoury combination. If you make it, share your feedback in the comments and tell us how you like to serve your Indori Poha.

Author’s Bio

Madhu Savara is the author and owner of Madhusavara.com.
She documents authentic Indian recipes, regional food, Himalayan and Pahadi cuisine, forgotten foods and street food.
Her work also covers food heritage, agriculture and sustainable living.
Through Madhusavara.com, she focuses on documenting recipes with clear ingredients, practical methods and respect for their regional character.

Disclaimer

Important Notice: Read Before Proceeding

The recipes, preparation methods, nutritional details, and related content published on Madhu Savara’s website, social media, and associated platforms are intended solely for general informational and educational purposes. While every effort has been made to ensure accuracy and reliability, we make no guarantees regarding the results, safety, or accuracy of any recipe presented here.

We are not licensed nutritionists, dieticians, or medical professionals. The nutritional values provided are estimates only, calculated using third-party tools, and should not be used for medical diagnosis, dietary treatment, or allergy management. If you have any medical conditions, dietary restrictions, or food allergies, please consult your doctor or certified dietitian before attempting any recipe.

Cooking inherently involves sharp tools, high heat, and the risk of injury or fire. You assume full responsibility for your kitchen practices. Madhu Savara, the website, and all contributors shall not be held liable for any damage, injury, loss, or adverse outcome resulting directly or indirectly from the preparation, consumption, or interpretation of any content herein.

By using this website and attempting any recipe, you agree to hold harmless and indemnify Madhu Savara and her team from any liability, legal claim, or damages arising from the use of this content. You are encouraged to exercise independent judgment and take full responsibility for your health, kitchen safety, and actions.

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Indori Poha with Jalebi served on a table, featuring yellow poha topped with sev, roasted peanuts, coriander and lemon
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Indori Poha Recipe with Jalebi | Indore’s Famous Breakfast

Indori Poha is a much-loved breakfast from Indore, Madhya Pradesh, where flattened rice is softened and cooked with onions, green chillies and a fragrant tempering of mustard seeds and curry leaves. This Indori Poha Recipe is finished with fresh coriander, lemon juice and crunchy sev, with sweet jalebi traditionally served alongside.
Course Breakfast, Snack
Cuisine Indian, Indore
Keyword Indori Poha with Jalebi Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Calories 280kcal
Author Madhu Savara

Equipment

  • EquipmentPurposeColander or sieveTo rinse and drain the poha without making it mushyHeavy-bottomed kadhai or panFor preparing the tempering and cooking the poha evenlySpatula or flat spoonTo mix the poha gently without breaking the flattened riceKnife and chopping boardFor chopping onions, green chillies and fresh corianderSmall bowlFor squeezing and keeping the lemon juice readyMeasuring cups and spoonsFor measuring the ingredients accurately

Ingredients

  • Ingredient Quantity
  • Poha flattened rice, medium-thick variety 2 cups
  • Onion finely chopped 1 medium
  • Green chillies chopped 1–2
  • Curry leaves 8–10
  • Mustard seeds 1 tsp
  • Turmeric powder ½ tsp
  • Sugar ½ tsp optional
  • Salt To taste
  • Lemon juice 1 tbsp
  • Oil 2 tbsp
  • Fresh coriander leaves finely chopped For garnish
  • Indori or nylon sev For topping
  • Roasted peanuts A small handful optional
  • For Serving
  • Ingredient Quantity
  • Jalebi As required

Instructions

  • Rinse and Soften the Poha
  • Place the poha in a colander or sieve and rinse it gently under running water. Move the flakes lightly with your fingers without pressing them. Leave the rinsed poha for 5–10 minutes to soften. It should be fluffy and separate, not wet or mushy. Add the turmeric and salt and mix gently.
  • Prepare the Tempering
  • Heat the oil in a heavy-bottomed kadhai over medium heat. Add the mustard seeds and let them crackle. Add curry leaves and green chillies and sauté briefly. Add the chopped onion and cook until soft and translucent without browning it.
  • Add the Peanuts
  • If using roasted peanuts, add them to the kadhai and mix for a minute so they remain crunchy and well coated with the tempering.
  • Add the Poha
  • Add the softened poha to the kadhai and gently fold it into the tempering. Add the sugar, if using. Cook on low heat for 2–3 minutes, stirring gently. Cover briefly so the poha warms through and absorbs the flavours without becoming soft and sticky.
  • Finish the Indori Poha
  • Switch off the heat. Add fresh lemon juice and gently mix. Garnish with chopped coriander leaves.
  • Add Sev and Serve with Jalebi
  • Transfer the Indori Poha to serving plates. Add Indori or nylon sev just before serving so it stays crisp. Serve hot with jalebi alongside for the familiar savoury, tangy and sweet combination of Indori Poha with Jalebi.

Notes

Tips from Madhu’s Kitchen:
  • Rinse gently, don’t soak: Poha should be soft but not mushy. Just rinse under running water and let it rest. Too much water will make it soggy.
  • Use medium-thick poha: Thin poha breaks easily, and thick poha may stay hard unless soaked longer. Medium-thick poha gives the perfect texture.
  • Taste as you go: Every brand of poha behaves differently. Always taste it once before adding to the pan—you’ll know if it needs more softening.
  • Don’t skip the lemon: A gentle squeeze of fresh lemon at the end brings all the flavours together.
  • Add sev only at the end: If you add sev too early, it will turn soggy. Always sprinkle it just before serving.