Poha Jalebi
Indore's signature breakfast of turmeric-tinted flattened rice, sweet-sour and crunchy, eaten alongside syrupy hot jalebi.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Kadhai
- •Colander
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 7 g
- carbs
- 48 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 260 kcal
Instructions
- 1
Rinse the poha (flattened rice) in a colander under running water until soft but not mushy. Drain well and set aside.
- 2
Heat oil in a kadhai (deep pan) and let mustard seeds crackle. Add curry leaves and slit green chillies.
- 3
Add turmeric and immediately tip in the softened poha. Toss gently to coat it evenly with the yellow colour.
- 4
Sprinkle in sugar and salt, then mix well. Cover and steam on low heat for 3-4 minutes.
- 5
Squeeze in lemon juice. Toss lightly to mix.
- 6
Spoon the poha onto plates. Top generously with sev (crispy chickpea noodles), pomegranate seeds and coriander.
- 7
Serve immediately with hot jalebi on the side. Alternate between savoury and sweet bites.
Chef's tips
Rinse the poha instead of soaking it, or it will turn pasty. Buy fresh, hot jalebi from a halwai (sweet shop) for the best taste.
Ingredient substitutions
- sev → crushed papdi
Storage
Best eaten fresh; poha turns soggy if stored more than a few hours.
Reheating
Reheat gently in a pan with a few drops of water; avoid microwaving.
Common mistakes to avoid
- •Soaking the poha for too long until it turns into a mushy paste.
Serving suggestions
Cooked Poha Jalebi?
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