Indori Poha

Dassana Amit presents Indori Poha as flattened-rice street food from Indore in Madhya Pradesh. She describes this as her own home version developed after tasting the dish and adjusting other demonstrated preparations.

Thick or medium-thick poha is rinsed gently in running water and drained so that the softened flakes remain whole and separate. Turmeric, sugar and salt are mixed into those same flakes before cooking.

Oil starts mustard and fennel seeds, followed by green chili and the selected optional curry leaves. The poha joins the tempering, turns light yellow and steams briefly under a lid.

Raw chopped onion and coriander go on top after cooking, followed by supplied jeeravan masala, the selected optional pomegranate arils and masala boondi, and Indori sev. Lemon juice finishes each assembled plate.

The author describes sweet, tangy and spicy flavour with soft flakes and crunchy, crispy toppings. Her raw onion topping distinguishes this selection from the separately discussed sautéed-onion poha, and her alternative jeeravan mixture remains a different option.