How to add a twist to Indore's street-style poha
What's the story
Poha is a popular breakfast dish in India, especially in the streets of Indore. This simple but delicious dish is made from flattened rice and is known for its lightness and flavor. Indore's street-style poha is a unique twist on the traditional recipe, making it a must-try for anyone who loves exploring diverse culinary experiences. Here's what makes Indore's poha special and how to enjoy it.
#1
The secret ingredient: Jalebi
One of the most unique aspects of Indore's street-style poha is its pairing with jalebi. The sweet, spiral-shaped dessert complements the savory notes of the poha perfectly. This combination creates a delightful contrast of flavors that enhances the overall taste experience. The sweetness from jalebi balances out the spices in poha, making it an irresistible duo for breakfast lovers.
#2
Garnishing with sev and pomegranate
Indore's poha is usually garnished with sev, a crispy chickpea flour snack, and pomegranate seeds. The sev adds a crunchy texture, while the pomegranate seeds add a burst of freshness and color. Together, they make the dish visually appealing and add layers of texture to each bite. This thoughtful garnishing elevates the simple poha into an extraordinary culinary delight.
#3
Flavors of turmeric and mustard seeds
The distinct flavor profile of Indore's street-style poha comes from turmeric and mustard seeds. While turmeric lends a warm color and subtle earthiness, mustard seeds add a pungent kick when tempered in hot oil before mixing with flattened rice. These ingredients make sure that every mouthful is packed with rich flavors that are characteristic of this regional specialty.
Tip 1
Tips for enjoying Indore-style poha at home
To recreate Indore-style poha at home, start by soaking flattened rice until soft but not mushy. Saute mustard seeds until they crackle before adding onions, green chilies, curry leaves, turmeric powder, and salt as per taste. Cook until onions become translucent, then mix in soaked flattened rice gently so as not to break grains apart too much during cooking process itself. Serve hot topped generously with sev along with some freshly cut pomegranate arils on top, if desired.