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.
Servings 4 People
Calories 280kcal
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.