Indori Poha with Ratlami Sev

"Indori Poha with Ratlami Sev: Where Tradition Meets Crunchy Perfection!"

Indori Poha with Ratlami Sev: A Breakfast Staple from the Streets of Indore

The bustling city of Indore is synonymous with its delectable street food, and among the crown jewels of its breakfast offerings is the delightful Indori Poha with Ratlami Sev. This savory, light, and flavorful dish is a favorite among locals and visitors alike. The soft, spiced flattened rice, adorned with crunchy Ratlami sev, and a dash of tangy lemon, perfectly captures the essence of Indore’s vibrant culinary scene. Let’s take a culinary journey to recreate this iconic dish in your kitchen.

Ingredients

- Poha:

- 2 cups flattened rice (poha)

- 1 medium-sized onion, finely chopped

- 1 medium-sized potato, finely chopped

- 2-3 green chilies, finely chopped

- 1/4 cup fresh/frozen peas

- 1/2 teaspoon turmeric powder

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- 10-12 curry leaves

- 1 tablespoon roasted peanuts

- 2 tablespoons oil

- Salt to taste

- Sugar to taste

- Juice of 1 lemon

- Fresh coriander leaves for garnish

- Grated coconut for garnish (optional)

- Toppings:

- Ratlami sev (available at Indian stores)

- Pomegranate seeds (optional)

Instructions

1. Prep the Poha:

- Rinse the poha under running water in a colander until they soften. Be careful not to mash them. Once rinsed, leave them in the colander to drain completely.

- Sprinkle turmeric powder, salt, and a pinch of sugar over the poha. Gently mix and set aside.

2. Cook the Vegetables:

- Heat oil in a pan and add mustard seeds. Once they start to splutter, add cumin seeds and curry leaves.

- Add chopped onions and green chilies, sauté until onions become translucent.

- Add chopped potatoes and cook until they are soft but still retain their shape.

- Add peas and continue to sauté for a couple of minutes.

3. Combine and Cook:

- Add the rinsed and prepared poha to the pan. Mix gently to ensure that the turmeric and seasoning coat the poha evenly.

- Cover and cook on low heat for 2-3 minutes to ensure the flavors meld.

4. Garnish:

- Turn off the heat and add lemon juice. Give everything a final gentle mix.

- Garnish with fresh coriander leaves, roasted peanuts, and grated coconut if desired.

5. Serve with Ratlami Sev:

- Serve the poha hot, generously topped with crunchy Ratlami sev and pomegranate seeds for an extra burst of flavor and texture.

Tips

- Use thick poha for this recipe as it holds its shape better when cooked.

- Adjust the quantity of green chilies to suit your spice tolerance.

- For an extra burst of Indori flavor, you can garnish with a sprinkle of finely chopped raw onions and a dash of sev.

Indulge in the comforting flavors of Indori Poha with the added crunch of Ratlami Sev. This simple yet soulful dish is a perfect way to start your day, bringing a taste of Indore's vibrant street food culture into your home. Happy cooking and savor every bite! 😊

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