Indori poha

Method

1. 1 Rinse the flattened rice quickly and let it drain for 10 minutes.
2. 2 Sauté mustard seeds and cumin seeds in oil, then stir-fry onions for 6 minutes.
3. 3 Sprinkle turmeric and a little sugar, then add the flattened rice and stir gently for 3 minutes.
4. 4 The Indore version has a slightly sweet taste from sugar and fennel seeds, unlike the Maharashtra version which is only salty and spicy.
5. 5 Sprinkle with chaat masala and squeeze in some lime juice just after turning off the heat.
6. 6 Spread a thick layer of fried chickpea shreds on top immediately when serving; if left for too long, the shreds will become soggy.