Hello Friends, Hope all of you are doing well. Friends, as you all know that Poha is an easy and quick recipe which we can eat in breakfast or lunch. Poha can be made in different ways like some people make plain Poha without vegetables and some people like to eat Poha by adding vegetables like potato, peas, carrot, capsicum etc.
Friends, everyone likes Poha but making Poha at home does not taste like the market one. So, today Blasta Food Recipes has brought a solution for you to this problem.
Guys, today we have brought for you tasty Indori poha recipe which is also called kanda poha recipe in many places and this tasty breakfast dish is very famous in Indore.
So let’s move forward with some tips and tricks and learn how to make Indori Poha, just like the market style. After this, your Kanda Poha will never be sticky, and whenever you make it, the poha will always be light and fluffy.
Friends, making Indori poha is very easy if you follow our Indore poha recipe, you just need to know the right way to make it. So let’s move towards our Indori poha recipe with simple and easy steps.
MAKE TASTY INDORI POHA (KANDA POHA RECIPE) IN JUST 6 STEPS
Ingredients
- Poha (flattened rice) – 1 Large Size Bowl
- Mustard Seed- 2 Tbsp
- Raw Peanut- 3 Large Tbsp
- Curry Leaves- 8-10 Leaves
- Green Chili- 1-2 Piece
- Onion- 1 Medium Size Bowl
- Cumin Seed- 1 Tbsp
- Water 3-4 Cup
- Oil- 1-2 Tbsp
- Asafoetida (Hing)- 1 Tbsp
- Turmeric Powder- 1 Tbsp
- Sugar- 1/2 Tbsp
- Salt- 1 Tbsp
- Coriander Leaves- 1 Small Size Bowl for Garnishing
- Aloo Bhujiya Namkeen- 1 Medium Size Bowl for Garnishing
- Pomogranate- 1 Small Size Bowl for Garnishing
- Lemon Juice- Optional
STEP-1
Wash the Poha to Make Indori Poha Fluffy
To make Indori Poha fluffy, first of all we will put the Poha in a mesh vessel or a large sieve and wash it two to three times by running water over it and when all the water is drained out, we will keep it in a plate. Do not wash the Poha for too long and always use a mesh vessel or a large sieve.
STEP-2
Roast Peanuts on Low Flame for Crunchiness
Now we will keep oil in a pan to heat it and roast our peanuts well on low flame for 5-7 minutes and then take them out on a plate.
STEP-3
Prepare Tempering with Cumin, Mustard Seeds, Curry Leaves & Asafoetida
Now in that oil in which we had roasted peanuts, we will add cumin seeds tempering to it and along with that we will add mustard seeds and then after that we will add curry leaves and green chillies.
As soon as the curry leaves turn light brown, we will add 1 tbsp asafoetida to it and mix everything well after frying it. Friends, while making Indori Poha or Kanda Poha, we will not use too much oil because it does not taste good to eat.
STEP-4
Saute Onions and Add Turmeric, Sugar, and Salt
Friends, after this we will add fine chopped onion in it and cook it on low medium flame for 2-3 minutes. Guys, here we do not have to cook the onion too much. Now after this we will add 1 tbsp turmeric powder in it and mix it well with the onion and also add half tbsp sugar and 1 tbsp salt and cook it on low flame for about 3-4 minutes so that our sugar melts well.
STEP-5
Mix Poha with Spices and Add Roasted Peanuts
Friends, now our sugar has melted well and turmeric has also been cooked well, then we will put poha in it and keep stirring it gently with the help of a ladle on low flame for 5-6 minutes so that it gets mixed well with the spices.
Now as soon as our poha is mixed well, we will put roasted peanuts on top of the poha and mix it well by stirring it on low medium flame for almost 1 minute.
STEP-6
Garnish and Serve the Indori Kanda Poha
Friends, now our Indori Kanda Poha is ready, we will garnish it with coriander leaves, pomegranate seeds and bhujia namkeen and serve it hot. If you want, you can also add lemon juice to the poha, it will enhance the taste of Indori Poha.
SECRET TIPS:
- To make Indori Poha fluffy, do not wash it for too long and whenever you wash Poha, use a mesh vessel while washing so that the water drains out immediately.
- Always add lemon juice to Poha after it is cooked. This will prevent the Poha from tasting bitter and will enhance the taste of your Kanda Poha.
- While making Poha, the gas flame should be low so that the Poha does not stick to the vessel and it will also taste delicious.
- While making Poha, it does not have to be cooked too much because this makes the Poha hard and if your Poha has become hard then you can add 3-4 tbsp water in it and cook it on low flame.
Recipe Summary
Nutritional Information
FAQS:
1. What is the best way to wash Poha to ensure it’s fluffy and not sticky?
To make fluffy Indori Poha, avoid washing it for too long. Use a mesh sieve to wash the poha 2-3 times with water and drain immediately. This will help to prevent the poha from becoming soggy and your Poha will become fluffy.
2. How can I make my Poha taste like the market-style Indori Poha?
To get the market-style taste of your Indori Poha, follow our Indori Poha Recipe with easy steps. The key elements include roasting peanuts, using curry leaves, and garnishing with coriander, pomegranate seeds, and aloo bhujiya. These easily available simple ingredients make your Indori Poha Recipe taste just like the one you get in Indore.
3. How do I make sure the Poha doesn’t turn bitter after adding lemon juice?
To avoid bitterness in your Kanda Poha Dish, always add lemon juice after cooking the Poha. If you add the lemon juice before or during the cooking, it will make the Poha dish taste bitter. A little lemon juice at the end of the cooking will enhance the taste of your Kanda Poha Recipe.
4. How long should I cook the onions while preparing Indore Poha?
While following the Indore Poha Recipe, you should cook the onions on low-medium flame for 2-3 minutes. The goal is to make the onions soften without overcooking, which will help to enhance the deliciousness of your Indori Poha Dish.
5. What’s the secret to preventing Poha from sticking to the pan?
To prevent the Kanda Poha from sticking to the pan, you should cook the Poha on low gas flame and stir it gently. Overcooking or cooking on high flame can cause sticking poha to the pan. Keeping the flame low and stirring the Poha smoothly will help to make your Kanda Poha fluffy.
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