Where it comes from
Indore eats poha at breakfast with a hot jalebi on the side — sweet and savoury together. Its distinguishing marks are fennel in the tadka and a dusting of jeeravan, a local black-salt spice mix.
Method
- 1
Rinse the poha
06:00Rinse in a colander until just damp, sprinkle salt and sugar, and let it sit and swell.
- 2
Tadka
06:00Pop mustard and fennel in oil, add curry leaves, chilli and onion.
- 3
Fold
05:00Add turmeric then the poha. Fold gently, cover, and steam on low.
- 4
Top
02:00Finish with jeeravan, sev, pomegranate and coriander. Jalebi alongside.
Cook's notes
- Thick poha only — thin poha turns to paste.
- Fold with a flat spatula; stirring breaks the flakes.
