Indori Poha
Indori Poha
Poha is a staple breakfast in many states of India. People every morning throng to street-side vendors to savor this very simple dish and yet “healthylicious”
Poha is available in abundance in the states of Maharashtra, Karnataka, Odisha, WB, MP, Telangana, Gujarat, Goa, and Rajasthan.
Main Ingredients include flattened rice or commonly known as Poha, green chilies, peanuts, coriander leaves, mustard seeds, and more.
Poha manufacturing process
The process starts from cleaning the paddy and filtering all the unwanted substances.
Then the paddy gets a thorough wash and soaking in water takes place for 16-20 hours. The next day the processing starts which means it is roasted.
Then paddy is put into a pressing machine, where the outer cover is removed from each grain and the grain starts to flatten up where it gains the shape of poha.
Then sorting of poha takes place as per the quality after it passes from the pressing machine. After that, it goes into a polisher, followed by further sorting to remove the powder, little bits, etc.
At the packing stage, it is run through a magnet machine and filtering happens to remove any inedible materials and leaves the edible poha for delivery.
Nutrition
As far as nutrition is concerned, lots of nutritionists have acknowledged poha as a very healthy and fulfilling breakfast.
It is a good source of carbohydrates, iron, fiber-rich, a good source of antioxidants and essential vitamins, and is gluten-free.
Poha recipe variants
People serve Poha in different ways in various parts of the country. In Uttar Pradesh, they garnish poha with nylon sev and served with jalebis.
In Maharashtra, potato forms the main ingredient along with green chutney and sev. At some places, they garnish poha with pomegranate seeds.
Apart from poha recipe, people also prepare other dishes using poha, like, poha-cutlet, misal-poha, poha-dosa, poha-dhokla, etc.
During winter, every house cooks green peas poha.
Ingredients
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Poha preparation
- For Garnishing
Instructions
- Put poha in a colander and run it under fresh tap water for 20-30 seconds and drain the excess water and keep it aside.
- Heat oil in a deep pan, add mustard seeds, and allow it to crackle. Now add green chillies and curry leaves, saute for 1 minute. Add soaked raisins, saute for few seconds.
- Add soaked poha, salt and turmeric, gently mix all the ingredients (make sure that poha doesn't crumble, since it is very soft). Keep it on low flame for 1 minute. Turn the gas off.
- Take a serving plate and place the poha (according to your quantity), now garnish it first with fried peanuts, then with chopped onion and tomatoes, then with freshly chopped coriander leaves. Squeeze few drops of lemon juice(optional), and then, finally, garnish it with khatta-meetha mixture and serve.
