Indori Poha Recipe with Jeeravan Masala | स्ट्रीट स्टाइल इंदौरी पोहा और जीरावन मसाला

Authentic Indori Poha Recipe with Jeeravan Masala

If there’s one breakfast that truly represents the food culture of Indore, it has to be the famous Indori Poha. Light, aromatic, slightly sweet, mildly spicy, and topped with crunchy sev and peanuts — this iconic street-style poha is loved all across India.

What makes Indori Poha different from regular poha is its unique cooking method and the flavorful Jeeravan Masala sprinkled on top. Unlike ordinary poha recipes, Indori poha is lightly steamed after mixing with tempering, which gives it an incredibly soft and fluffy texture. The subtle sweetness from sugar, the freshness of curry leaves and coriander, the crunch of peanuts, and the tangy-spicy jeeravan masala create the perfect balance of flavors.

This recipe brings you the authentic taste of Indore right in your kitchen. It is simple, comforting, and perfect for breakfast, brunch, or evening snacks.

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Breakfast recipe

Video

Ingredients

For Indori Poha

1.5 cups thick poha (flattened rice)
3 tbsp peanuts
½ tsp mustard seeds
2 green chilies, finely chopped
1 sprig curry leaves
A pinch of hing (asafoetida)
¼ tsp fennel seeds
¼ tsp turmeric powder
Salt to taste
1 tsp sugar
2–3 whole green chilies (for steaming)

For Jeeravan Masala

1 tsp coriander seeds
1 tsp fennel seeds
½ tsp cumin seeds
2 bay leaves
4 cloves
8–10 black peppercorns
2 green cardamoms
1 black cardamom
2 dried red chilies
¼ tsp dry ginger powder
¼ tsp amchur powder
¼ tsp black salt
⅛ tsp regular salt

Method

1. How to make Indori Poha

Step 1 – Wash the Poha Properly

Take 1.5 cups of thick poha in a large bowl or strainer.
Rinse it gently under running water 1–2 times.
Do not soak the poha for too long, otherwise it may become mushy and sticky. Thick poha absorbs water quickly, so just washing is enough.
After rinsing, keep the poha in a strainer for a few minutes so the excess water drains completely.
Always use thick poha for this recipe. Thin poha becomes soggy after steaming.

Step 2 – Fry the Peanuts

Heat 2–3 tablespoons of oil in a pan.
Add peanuts – 3 tbsp and fry them on medium heat until they turn golden brown and crunchy.
Remove the peanuts and keep them aside for later.

Step 3 – Prepare the Tempering

In the same oil , add mustard seeds – 1/2 tsp
Once the mustard seeds start spluttering, add: Finely chopped green chilies – 2, Curry leaves – 1 sprig, A pinch of hing, Fennel seeds – 1/4 tsp. Fennel seeds are one of the signature flavors of authentic Indori Poha.
Now add turmeric powder – 1/4 tsp and sauté for a few seconds until aromatic.

Step 4 – Mix the Poha

Immediately pour the hot tempering over the washed poha.
Now add Salt to taste, Sugar – 1 tsp slight sweetness is what gives Indori Poha its authentic street-style flavor then add Fried peanuts.
Mix everything gently using light hands.
Be careful not to overmix, otherwise the poha may break.
If you want a brighter yellow color, you can sprinkle a little extra turmeric powder.

Step 5 – Steam the Poha

Place 2–3 whole green chilies on top of the poha.
Heat water in a deep kadai or pan and place a stand inside.
Keep the poha-filled strainer or vessel over the stand.
Cover with a lid and steam for about 15 minutes.
Steaming makes the poha Soft, Fluffy, Light and Perfectly separated.
This step is what makes Indori Poha unique from regular poha recipes.

2. How to Make Jeeravan Masala

Step 1 – Roast the Spices

In a pan, add: Coriander seeds – 1 tsp, Fennel seeds – 1 tsp , Cumin seeds – 1/2 tsp, Bay leaves – 2, Cloves – 4, Black peppercorns – 7 -8, Green cardamom – 2, Black cardamom – 1 and Dried red chilies – 2.
Dry roast everything on low-medium heat for 4–5 minutes until fragrant.
Do not burn the spices.

Step 2 – Grind the Masala

Allow the roasted spices to cool slightly.
Transfer them to a mixer jar.
Add Dry ginger powder – 1/4 tsp, Amchur powder -1/2 tsp, Black salt – 1/4 tsp and little regular salt.
Grind everything into a fine powder.our homemade Jeeravan Masala is ready. Store the masala in an airtight container for up to 1 month.
This masala can also be used in Chaats, Snacks, Fruits, Sandwiches, Sprouts.

Serving Suggestions –

After steaming, open the lid carefully. The poha will look soft, fluffy, and beautifully yellow. Add Finely chopped coriander leaves and Juice of half a lemon.. Mix gently once again.
Serve hot in a plate and top with Fried peanuts, Jeeravan masala, Sev or Ratlami sev, Fresh grated coconut, Extra lemon juice.
For an authentic Indore street-food experience, serve poha with crispy jalebi on the side.
This authentic Indori Poha recipe is simple, comforting, and full of flavor. The combination of soft steamed poha, crunchy peanuts, sev, lemon juice, and aromatic jeeravan masala makes it truly irresistible.
Whether you are making it for breakfast or evening snacks, this classic Indore-style poha will surely become a family favorite.