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You need poha.
Prepare Onions finely chopped.
You need Green chilli finely chopped.
Use mustard seeds.
Provide cumin seeds.
Prepare fennel seeds.
You need curry leaves.
Use salt.
Provide sugar.
Use oil.
You need For garnishing.
Prepare fresh coriander leaves.
You need pomegranate seeds.
You need roasted peanuts.
Provide finely chopped tomato.
Use Finely chopped onion.
You need Lemon' s juice.
Provide thick ganthiya / sev.
Use jiravan masala.

Short Tips:

- Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, but it is a good rule of thumb to add at least a pinch or 2 when you begin cooking and once more at the very end. Your palate are the ultimate guide here, so taste often.

Firstly clean the pohA and wash thoroughly under running water and Keep aside. Now transfer into a bowl and add 1/2 cup water and let the poha soak. After 5 minutes sprinkle salt, turmeric powder and sugar and gently mix with your fingers..
Now take A deep braod vessel and put some water. Place A stand or plate in the centre. And place the bowl of poha on it. Put on flame cover with lid and let it steam. For 5 minutes..
Meanwhile take A deep kadai put on flame and heat oil. Roast thr peaanuts and keep aside. Put mustard seeds after few seconds put cumin seeds fennel seeds, curry leaves and chopped onions..
Sprinkle some salt and cook onions on low flame for few minutes and than put the steamed poha and mix thoroughly.Cover it with lid and keep on low flame for 2 minutes..
Now take a serving plate serve the cooked poha. And garnish with fresh chopped coriander leaves. Top up with pomegranate seeds, chopped tomatoes and onions..
Squeeze some lemon juice, add some spicy ganthiya / sev / namkeen of your choice..
Finally sprinkle some jiravan masala powder which makes indori poha different. Fir this masala take A bowl and put 1/2 teaspoon of each -- chaat masala, bhuna jira powder, black salt and black pepper..

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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