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Use thick poha/flattened rice.
Provide sugar.
You need haldi powder.
You need to prepare lemon juice.
You need to prepare oil.
Provide mustard seeds/rai.
You need to prepare fennel seeds/saunf.
Provide crushed coriander seeds(optional).
Use heeng.
Provide peanuts.
Prepare green chillies finely chopped(according to taste).
You need to prepare Salt.
Prepare onion finely chopped.
You need Chopped coriander leaves for garnishing.
Prepare sev.
Provide jeerawan.

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Wash poha in a colander under fresh running water, drain the water and keep it aside for 10-15 minutes..
After 15 minutes, use fork or fingers to open up the poha..
Add salt, sugar, haldi powder and lemon juice to the soaked poha, give it a gentle mix and keep aside..
Meanwhile heat oil in a kadhai on low flame. Add mustard seeds, saunf, crushed coriander seeds (optional) and heeng. Saute for few seconds..
Now add peanuts, saute for 1 minute. Add in the finely chopped green chillies, saute for another one minute..
Add in the soaked poha, mix it gently with light hands..
Now for giving it a nice indori poha texture, put this kadhai over a pot of boiling water. Cover it with a lid and let it cook for 6-8 minutes..
Take poha in a serving plate..garnish with chopped onion, chopped coriander leaves, sev and jeeravan. Delicious indori poha is ready to serve😊.

This was a wonderful, soft, fluffy, and khatta meetha Indori Poha that we got served for breakfast. Indori Poha (Poha of Indore) is a type of flattened (beaten) rice that is likely to have originated in the Indian metropolis of Indori Poha resembles its name from the city of Indore being its place of origin. My channel is dedicate to Kids n Moms. One of Indore's signature dishes is Indori Poha, a delicious and light breakfast (and street food) staple with a. This Indore style poha upma is a great combination of poha and coconut which is spiced with fennel seeds and lemon juice.

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