How to make Indori Poha - SK Khazana -
Spicy and highly flavoured, this poha is exceptional
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pressed rice (poha) (पोहा), Oi
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Indori Poha - SK Khazana checkout Kanda Poha, Chuara Matar, Poha Egg Fried Rice, Rice Flake Fish . You can also find more Snacks and Starters recipes like Lobster Bar-Be-Que Cheese And Dill Canapes Paneer Capsicum Pakora Ham and Cheese Sandwich
Indori Poha - SK Khazana Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve :
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Indori Poha - SK Khazana Recipe
Pressed rice (poha) 1 1/2 cups
Oi 2 teaspoons
Mustard seeds 1/2 teaspoon
Cumin seeds 1 teaspoon
Fennel seeds 1 teaspoon
Green chilli chopped 1
Curry leaves 7-8
Large onion chopped 1
Large potato peeled and cut into small cubes 1 1 inch stick
Turmeric powder a pinch
Salt to taste
Garam masala powder 1/2 teaspoon
Sugar 1/2 teaspoon
Green peas blanched 1/4 cup
Fresh coriander leaves chopped 2 tablespoons
Garnish
Jeerawan masala as required
Ratlami sev as required
Small carrot grated 1
Onion finely chopped 2 tablespoons
Lemon juice as required
Fresh coriander leaves chopped 1 tablespoon
Fresh pomegranate pearls 1 tablespoon
Method
Step 1
Keep a sieve over a deep bowl, put the pressed rice in it and pour sufficient water over it. The pressed rice should be moist but not mashed.
Step 2
Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add cumin seeds, fennel seeds, green chilli, curry leaves and onion and sauté till onion is translucent.
Step 3
Add potato and mix, mix and cook for 3-4 minutes or till potato is cooked. Add turmeric powder sauté for a minute.
Step 4
Add pressed rice and salt and mix well. Add garam masala powder and sugar and mix well. Cook 1-2 minutes.
Step 5
Add green peas and coriander leaves and mix well. Cover and cook for 2-3 minutes. Take the pan off the heat and transfer the pressed rice into a serving bowl.
Step 6
Sprinkle jeerawan masala on top. Garnish with Ratlami sev, carrot, chopped onion, chopped coriander, lemon juice, pomegranate, and sprinkle some more jeerawan masala on top. Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
