The ‘famous steamed Indori poha and jeeravan masala’ is what Saturday breakfast dreams are made of

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Ingredients

• Poha
• Turmeric
• Sugar
• Salt
• Coriander leaves
• Curry leaves
• Peanuts
• Cumin seeds
• Black cardamom
• Onions
• Green chilli
• Asafoetida
• Dried mango powder
• Bay leaves
• Cloves
• Kashmiri red chilli powder
• Nutmeg
• Ginger powder
• Fennel seeds

Recipe

• Wash and drain one cup poha­­­­­­­­
• Add half a teaspoon of turmeric
• Add one teaspoon of sugar
• Add one teaspoon of salt
• Mix well

To make Jeeravan masala:

• Take two bay leaves
• Add three cloves
• Add one teaspoon of cumin seeds
• Add a pinch of asafoetida
• Add one black cardamom
• Add one teaspoon of fennel seeds
• Add half mace
• Add one-fourth nutmeg
• Add one teaspoon of coriander powder
• Add one teaspoon of Kashmiri red chilli powder
• Add half a teaspoon of ginger powder
• Add half a teaspoon of dried mango powder
• Grind to make a smooth powder

After that-:

• Steam the poha for 3-4 minutes
• Fluff it with a fork
• Add one teaspoon of oil to a pan
• Add two teaspoons of peanuts
• Sauté till golden
• In another pan, add one teaspoon of cumin seeds
• Add a pinch of asafoetida
• Add one teaspoon of finely chopped green chilli
• Add one cup of finely chopped onions
• Add curry leaves
• Saute till golden
• Add peanuts and poha to it
• Toss well
• Add jeeravan masala (poha masala)
• Garnish with Indori sev/Ratlami sev, lemon wedge, and coriander leaves.

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