Best Viral Indori Poha RecipeVeg

1

Dry Roast Spices: In a pan over medium heat, dry roast cumin seeds, coriander seeds, cinnamon stick, fennel seeds, black peppercorns, cloves, and bay leaves until they become aromatic. Transfer to a plate to cool.

2

Add Nutmeg: Once slightly cooled, grate the nutmeg into the roasted spices and let them cool completely to room temperature.

3

Grind: Transfer the cooled spices to a grinder jar. Add ginger powder, dry mango powder, black salt, spicy red chilli powder, Kashmiri red chilli powder, salt, turmeric powder, asafoetida, and sugar. Grind into a fine powder.

1

Rinse Poha: Place thick poha in a large sieve and rinse gently under water until the starch is removed. Do not soak. Let the poha rest in the sieve for 10-15 minutes to drain excess water.

2

Season: Gently mix salt, sugar, lemon juice, and a pinch of turmeric powder into the rested poha, taking care not to break the grains.

3

Prepare Tadka: Heat oil in a pan over high heat. Add mustard seeds, cumin seeds, fennel seeds, chopped green chillies, asafoetida, and turmeric powder. Stir briefly.

4

Combine: Pour the hot tadka over the seasoned poha and mix gently.

5

Steam: Place the sieve with the poha over a stockpot of boiling water. Cover and steam for 8-10 minutes.

1

Serve hot, topped with Jeeravan masala, lemon juice, Ratlami sev, chopped onions, and pomegranate seeds.