Easy Poha Recipe | इंदौरी पोहा | Steamed Poha | Street Style Indori Poha | Chef Kunal Kapur Recipe

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 561.7K views Feb 4, 2022

जब लेना हो अपने रोज़ के पोहे से Break, Try करो इन्दोरी पोहा, झटपट करो Prepare! Presenting a breakfast recipe that's loved by everyone equally, 'Indori Poha'! Here's a quirky Indori Poha recipe to answer the most asked question "Aaj breakfast mein kya banau?' It is everyone's favourite, delectable, healthy, and easy to prepare at the same time! Plus, this recipe comes with a bonus Jeeravan Masala recipe to add that twist to the flavours.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Jeeravan masala

Dry red chillies – 5-6nos
Bayleaf – 3nos
Black cardamom – 2nos
Mace (javitri) – 2 whole blades
Cardamom – 5-6nos
Cinnamon (1” piece) – 3nos
Cloves – 5-6no
Black pepper – 8-10nos
Coriander seeds – 2tbsp
Cumin – 2tbsp
Fennel seeds (saunf) – 2 tbsp
Heeng – 1tsp
Nutmeg (Jaipal) – ½ no
Salt – 1 tsp
Black salt – 1 tsp
Amachur powder – 2 tbsp
Ginger powder – 2 tsp

For Getting Poha Ready

Poha (thick) – 2cups
Water – 1lt
Turmeric – ¾ tsp
Salt – ½ tsp
Sugar – 2tsp (optional)

For Tempering Poha

Oil – 4tbsp
Peanuts – ¼ cup
Heeng (asafoetida) – ½ tsp
Mustard seeds – 2tsp
Cumin – 2tsp
Saunf (fennel seeds) – 2tsp
Curry leaves – few
Green chillies chopped – 1no
Onion chopped – ½ cup
Turmeric – ½ tsp
Water – ½ cup
Salt – to taste
Sugar – 1tsp (optional)
Lemon – ½ no
Coriander chopped – a handful

For Garnishing Poha

Ratlami Sev – ½ cup
Pomegranate – handful
Roasted Peanuts – a handful
Coriander chopped – a handful
Lemon wedges – few

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover Easy Poha Recipe?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.