1:38 Minutes
Recipes
4 Servings
Indori Poha is a light, flavourful, and iconic breakfast dish from Indore, made with flattened rice, mild spices, and topped with crunchy and tangy garnishes. Prepared using King’s Sunflower Oil, this dish turns out soft, aromatic, and perfectly balanced in taste.
This recipe captures the authentic Indori street-style flavour with a perfect balance of sweetness, spice, and tanginess. King’s Sunflower Oil ensures light cooking while allowing the spices and ingredients to shine.
Indori Poha has a mild, slightly sweet, tangy, and savoury flavour. It is lightly sautéed and sometimes steamed to keep it soft and fluffy, then topped with crunchy and fresh garnishes.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Heat King’s Sunflower Oil in a wide pan on medium flame.
Add mustard seeds and let them splutter.
Add cumin seeds and fennel seeds for extra flavour.
Toss in fresh curry leaves and chopped green chillies.
Let the spices release their aroma to form a flavourful base.
Add finely chopped onions to the pan.
Sauté them until they turn soft and translucent.
Cook until they become slightly golden for added sweetness.
Stir occasionally to avoid burning.
This step builds the base flavour of the dish.
Add pre-soaked or rinsed poha (flattened rice) to the pan.
Mix gently to avoid breaking the poha flakes.
Add poha masala, garam masala, and salt.
Stir carefully to coat the poha evenly with spices.
Cook for a few minutes until everything is well combined.
Sprinkle a little water if the poha feels dry.
Cover the pan and let it steam for a minute or two.
This helps the poha become soft and fluffy.
Add fresh lemon juice for a tangy flavour.
Mix gently to combine all flavours.
Transfer the poha to a serving plate while still warm.
Top generously with fried peanuts for crunch.
Add fresh pomegranate kernels for sweetness.
Garnish with chopped coriander leaves and a layer of sev.
Serve immediately for the best taste and texture.
King’s Sunflower Oil is ideal for dishes like poha due to its light texture and ability to enhance flavours without making the dish heavy.
King’s Sunflower Oil provides a neutral taste, while mustard oil adds a stronger flavour and ghee adds richness that may alter the lightness of poha.
Rinse poha lightly, avoid over-soaking, and steam briefly to keep it soft and fluffy.
King’s Sunflower Oil is a good choice as it keeps the dish light and enhances flavours.
Over-soaking or adding too much water can make poha mushy. Always rinse lightly.
Yes, but steaming helps make it softer and improves texture.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
