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Prepare cup thick poha(flattened rice).
Use oil.
You need to prepare mustard seeds.
Provide cumin seeds.
Provide asafoetida(hing).
You need turmeric.
Provide sugar.
You need Salt.
Use onion finely chopped.
You need to prepare green chilli finely chopped.
Provide curry leaves.
You need to prepare finely chopped coriander.
You need to prepare lemon juice.
You need to prepare peanuts.
Use pomegranate seeds.
You need to prepare sev.

Short Tips:

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Firstly, wash poha. Then steam poha in a steamer for 5 minutes..
Heat a kadai, add oil in it. Then splutter mustard seeds. Now add cumin seeds, peanuts and asafoetida..
Now add curry leaves, chopped chilli and onion. Then add salt and turmeric. Mix it and cook it about 2- 3 minutes..
Now add steamed poha in a kadai, add salt and sugar. Mix it well. Cover it and cook it for 2 minutes..
Now add lemon juice and mix it..
Take poha into serving plate, garnish with chopped coriander, pomegranate seeds and sev..

Pomegranate kernels added to the poha adds freshness and nutrition.&nbsp. Indori poha - perfect balance of spices, flavoured with fennel, jewelled with pomegranates, hint of sweetness and an equally endless list of garnishing components that lends a unique touch to this dish. Indori Poha (Poha of Indore) is a type of flattened (beaten) rice (version of Maharashtrian Poha) that is likely to have originated in Indian metropolis of Indore. It contains cooked Poha (flattened rice) and is usually served with a unique combination of Jalebi (called Poha-Jalebi combined), Sev, Usal, sliced onions and fennel seeds. Indori Poha resembles its name from the city of.

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