Photograph of the finished Indori poha

India · Gạo dẹt xào phủ sợi đậu giòn Indore

Indori poha

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Poha flat rice Poha flat rice 720 g
  • Photograph of Fried chickpea flour noodles (sev) Fried chickpea flour noodles (sev) 280 g
  • Photograph of Onion Onion 2
  • Photograph of Mustard seeds Mustard seeds 24 g
  • Photograph of Turmeric powder Turmeric powder 20 g
  • Photograph of Chaat masala powder Chaat masala powder 32 g
  • Photograph of Fennel seeds Fennel seeds 20 g
  • Photograph of Oil Oil 160 ml
  • Photograph of Lime Lime 4
  • Photograph of Sugar Sugar 40 g

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.
Start cooking