Mastering the Art of Making Indori Poha

Updated On :

Indori Poha, a beloved breakfast staple from the heart of Indore, Madhya Pradesh, is celebrated for its unique flavors and light texture. 

This version of poha is distinguished by its tangy and spicy taste, often garnished with sev (crispy chickpea flour noodles) and fresh coriander. Whether you’re a seasoned cook or new to Indian cuisine, this guide will walk you through the simple steps to create authentic Indori Poha in your kitchen.

What Makes Indori Poha Unique?

Indori Poha stands out for its use of special ingredients like fennel seeds and a generous squeeze of lime, which add a distinctive flavor profile unlike the traditional poha recipes. The addition of sev as a garnish not only enhances its taste but also adds a delightful crunch.


  • 2 cups thick poha (flattened rice)
  • 2 tablespoons cooking oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon turmeric powder
  • 2-3 green chilies, finely chopped
  • 1 large onion, finely chopped
  • 1/2 cup boiled and diced potatoes
  • Salt to taste
  • 2 tablespoons lime juice
  • 1/2 teaspoon sugar (optional)
  • 1/4 cup finely chopped coriander leaves
  • Fresh pomegranate seeds for garnish (optional)
  • Sev for garnish


1. Prep the Poha: Begin by gently rinsing the poha in a colander under running water. Drain and set aside for a few minutes until it softens but remains fluffy.

2. Temper the Spices: Heat oil in a large pan. Add mustard seeds and let them splutter. Follow with fennel seeds, allowing them to release their aroma.

3. Sauté the Veggies: Add the chopped green chilies and onions to the pan, sautéing until the onions turn translucent. Mix in the boiled potatoes and stir for a couple of minutes.

4. Season: Sprinkle turmeric powder and salt over the veggies, mixing well. If you prefer a slight sweetness, add a pinch of sugar.

5. Combine with Poha: Reduce the heat and gently fold in the softened poha, ensuring it’s evenly coated with the spices and vegetables. Cover and let it steam for 2-3 minutes.

6. Add Citrus: Turn off the heat and drizzle lime juice over the poha, giving it a final stir.

7. Garnish and Serve: Garnish with chopped coriander leaves, a handful of sev, and pomegranate seeds for a burst of color and flavor. Serve hot.

Tips for Perfect Indori Poha

  • The key to perfect poha is ensuring it’s moist but not mushy. Adjust the rinsing time accordingly.
  • Fennel seeds are essential in giving Indori Poha its characteristic flavor, so don’t skip them.
  • The lime juice adds a refreshing tanginess; adjust according to your taste.
  • Sev and pomegranate seeds are traditional garnishes that add texture and sweetness, enhancing the overall flavor profile.

Indori Poha is more than just a breakfast dish; it’s a flavorful experience that transports you to the bustling streets of Indore. 

By following this easy-to-understand guide, you can bring a piece of Indore into your home, delighting your family with this savory and tangy poha variant. Whether you’re craving a hearty breakfast or a light evening snack, Indori Poha is sure to satisfy your taste buds with its unique blend of flavors.

Table of Contents

Updated On :