Indori Poha: The Quickest Way to Recreate Indore’s Famous Sweet & Tangy Breakfast at Home

Indore, the city often celebrated as India’s cleanest, is equally famous for its mouthwatering breakfast, Indori Poha. This humble dish is a staple in the city’s bustling food stalls and homes, known for its light, fluffy texture and a unique sweet-and-tangy flavor.

Locals swear by its perfect balance of spice, crunch, and freshness, while travelers make sure it tops their must-try list. The best part? You can recreate this iconic breakfast at home with simple ingredients and an easy method.

Ingredients You’ll Need

To bring the authentic taste of Indore to your kitchen, gather these ingredients before you start cooking:

• Poha (flattened rice) – 2 cups
• Onion (chopped) – 1
• Green chillies (chopped) – 4 to 5
• Pomegranate seeds – ½ bowl
• Sugar – 1 teaspoon
• Mustard seeds (rye) – 1 teaspoon
• Fennel seeds – 1 teaspoon
• Turmeric powder – ½ teaspoon
• Fresh coriander leaves—as per taste
• Whole coriander seeds (standing coriander) – 1 teaspoon
• Green peas – ½ bowl
• Oil – 2 tablespoons
• Lemon – 1
• Curry leaves – 12 to 15 leaves
• Salt – as per taste
• A pinch of asafoetida (hing)—optional for extra flavor

These simple pantry ingredients come together to create a dish that is both comforting and refreshing.

Preparing the Poha

Step 1: Start by washing the poha thoroughly in clean water two to three times. Use a sieve or strainer to drain the water and set it aside. This step ensures the poha becomes soft and fluffy without turning mushy. 

Step 2: While the poha rests, chop the onion, green chillies, and coriander leaves so everything is ready when you begin cooking.

Step 3: Sprinkle turmeric powder, salt, and sugar over the drained poha and gently mix it with your hands. This helps the poha absorb the flavors evenly while it sits.

Tempering the Spices

Step 4: Heat oil in a skillet or pan on medium flame. Once the oil is hot, add mustard seeds, whole coriander seeds, fennel seeds, curry leaves, and a pinch of asafoetida. Allow the spices to crackle, this is what gives Indori Poha its signature aroma. When the mustard seeds start popping, add the chopped green chillies, peas, and onions. Sauté the mixture until the onions turn a light pink.

Cooking the Poha

Step 5: Now, add the prepared poha to the pan and gently mix it with the tempered spices. Use a ladle to fold the ingredients together without breaking the poha. Cover the pan with a lid and let it cook on medium flame for two to three minutes. If the poha seems a little dry, sprinkle a small amount of water to soften it slightly.

Step 6: Turn off the heat and keep the pan covered for another minute. This resting time helps the flavors blend beautifully and gives the poha a light, fluffy texture.

Step 7: Transfer the poha to a serving plate and garnish generously with fresh coriander leaves, finely chopped onion, and pomegranate seeds. Squeeze a wedge of lemon over the top for a refreshing tang. Some locals also like adding crunchy sev (vermicelli) for extra texture.

The combination of crunchy toppings and a mild spice base makes it both filling and light perfect for breakfast or a midday snack.