By: Nikita Nikhil
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Indori poha stands out for its light, fluffy texture and sweet-tangy flavour. Perfect for breakfast or snacks, it's a quick treat that satisfies every time. Here's how to make it.
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2 cups poha
¼ tsp haldi
2-3 tsp sugar
Salt
2 tbsp oil
1 tsp mustard seeds
1 tsp saunf
1 green chilli, finely chopped
1/3 cup chopped onions
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¼ cup sev
¼ cup coriander leaves
Jeeravan Masala
¼ cup pomegranate arils
¼ cup masala boondi
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Wash the poha under running water until softened. Transfer to a sieve to drain completely. Add haldi, sugar, and salt to it and mix gently.
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In a pan, heat oil on medium flame. Add mustard seeds and saunf, and let them splutter. Add green chillies and onion. Saute until translucent.
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Add the prepared poha to the pan and mix well on low heat. Make sure it doesn't clump. Cover for a minute or two to allow the flavours to meld.
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Plate the poha and top it with sev, coriander, pomegranate, and boondi. Sprinkle two to three pinches of jeeravan masala. Serve hot!
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For more poha recipes, click here:
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