Ingredients ( Serves – 4 )
- Thick Poha – 3 Cups
- Onion – 1 Medium (Finely Chopped)
- Green Chilies – 3 Pieces (Finely Chopped)
- Potato – 1 Medium (Finely Diced)
- Mustard Seeds – 1 Tsp
- Fennel Seeds – 1/2 Tsp
- Curry Leaves – 10 Pieces
- Turmeric Powder – 1/2 Tsp
- Sugar – 1 Tsp
- Salt – To Taste
- Oil – 3 Tbsp
- Fresh Coriander Leaves – 3 Tbsp (Chopped)
- Lemon Juice – 1 Tbsp
- Sev – 1 Cup
- Pomegranate Seeds – 1/2 Cup
- Roasted Peanuts – 1/2 Cup
- Fennel Sev – 1/2 Cup
- Jeeravan Masala – 2 Tsp
Method
- Wash thick poha gently under running water and drain immediately, then rest it for 10 minutes until soft but separate.
- Sprinkle turmeric powder, sugar, and salt over the softened poha and mix lightly without breaking the flakes.
- Heat oil in a wide pan and add mustard seeds and fennel seeds, allowing them to crackle and release aroma.
- Add curry leaves, green chilies, and onions, sautéing until onions become soft and translucent.
- Add diced potatoes and cook until golden and fully cooked.
- Add roasted peanuts and sauté briefly for crunch and flavor.
- Add the prepared poha and gently mix everything together on low heat without mashing.
- Cook for a few minutes until heated through and fluffy.
- Finish with lemon juice and fresh coriander leaves.
- Serve hot topped generously with sev, fennel sev, pomegranate seeds, and jeeravan masala for authentic Indori street-style taste.
Prep Time – 15 mins. Cook Time – 20 mins. Total Time – 35 mins.
