Madhya Pradesh Poha Indori Style Breakfast

Method

1. 1

   Rinse the poha: Place thin poha in a strainer. Pour water gently over it — just enough to wet all the flakes. Toss once. Drain immediately. Thin poha softens in seconds — do not soak or it becomes mushy. After draining, sprinkle turmeric and sugar over the wet poha in the strainer. Toss gently with your hand to coat.

2. 2

   Heat oil and temper: Heat 2 tbsp oil in a wide pan on medium. Add mustard seeds — wait for them to pop. Add curry leaves and asafoetida. Stir 10 seconds.

3. 3

   Cook onion: Add finely chopped onion. Cook on medium heat stirring every 2 minutes for 6 minutes until translucent and soft — not brown. Indori poha uses softened but not golden onion.

4. 4

   Add green chilli and ginger: Add finely chopped green chilli and ginger paste. Stir 1 minute.

5. 5

   Add the seasoned poha: Add the rinsed, turmeric-coated poha to the pan. Stir gently with a folding motion — do not stir hard or the thin poha will break into dust.

6. 6

   Cook 2 to 3 minutes: Cook on medium heat folding gently every 30 seconds for 2 to 3 minutes until the poha is heated through. Every flake should be coated in the turmeric yellow and onion mixture.

7. 7

   Add lemon juice: Remove from heat. Add 1 tsp lemon juice. Fold once gently.

8. 8

   Add fresh coconut: Add freshly grated coconut. Fold in.

9. 9

   Plate and add Indori toppings: Serve the poha on plates or in bowls. Immediately top with: pomegranate seeds, a large handful of thin sev, a pinch of fennel seeds and chopped coriander leaves.

10. 10

    Serve with jalebi: Place a fresh, warm, crispy jalebi alongside the poha on the plate. In Indore, biting a piece of hot jalebi and eating it with a spoonful of poha in the same bite is the traditional Indori way — the sweet syrupy jalebi against the savoury poha is the defining taste of Indore mornings.

11. 11

    Note: Indori Poha is one of India's most well-known regional breakfast variations and has made Indore city famous for its street food culture. The Sarafa Bazaar in Indore — a jewellery market by day and the largest street food market in India by night — has dozens of poha stalls. The compulsory addition of pomegranate seeds and the serving alongside fresh jalebi are uniquely Indori and distinguish this version from all other poha preparations across India.