Tangy And Spicy Tale Of Indori Poha, Popular Breakfast Dish
Image Credit: indori poha/ pinterest.com

Get ready to indulge in the delicious world of Indori cuisine! Indore, the land of foodies, is known for its unique blend of flavours that is sure to leave your taste buds tingling with joy. Imagine starting your day with a plate of mouth-watering Indori Poha, a spicy and tangy flattened rice dish that is a staple breakfast of the city. The poha is topped with crunchy sev, roasted peanuts, finely chopped onions, and a sprinkle of fresh coriander leaves. It's the perfect start to your day, filling and flavorful! And when it comes to street food, Indore is a paradise for food lovers! Treat yourself to the crispy and savoury Kachoris, stuffed with a variety of fillings like spicy potato or juicy peas. Or, try the crispy Samosas that are filled with a delicious mix of spices and veggies. But that's not all, folks! Indore is also famous for its sweets and snacks culture. From the rich and creamy Mawa Bati to the crunchy and spicy Ratlami Sev, Indore has it all! And who can forget the Bhutte ki Kees, a corn-based snack that is creamy and oh-so-delicious!

Indore's cuisine is a unique blend of different flavours and influences, from Rajasthani, Marathi, and Gujarati to the Mughlai. And the best part? The cuisine continues to evolve and adapt to changing tastes and preferences, making it a true melting pot of flavours. The history of Indori cuisine can be traced back to the 18th century when the city was ruled by the Holkar dynasty. The Holkars were known for their patronage of the arts, literature, and food, and they played a significant role in shaping the cuisine of the region. During those days, Indore was a hub for traders and travellers, and the local cuisine was influenced by the different cultures and communities that passed through the city. As a result, the cuisine of Indore became a unique blend of Rajasthani, Marathi, and Gujarati flavours, with a dash of Mughlai influence. One of the most popular dishes of Indore is the Indori Poha, a flattened rice dish that is typically served with sev, topped with peanuts, onions, and coriander leaves. Another popular dish is the Bhutte ki Kees, a spicy and creamy corn-based snack. Indore is also famous for its street food, including chaat, samosas, and kachoris, which are available in every nook and corner of the city. The city also boasts of a vibrant sweets and snacks culture, with famous sweets like Mawa Bati and Namkeens like Sev, Ratlami Sev, and Laung Sev being widely available. This spice blend is what sets Indori Poha apart from other poha dishes. It consists of a unique mix of spices like cumin, coriander, fennel, and cloves, that gives the dish its distinctive spicy and tangy flavour.

The dish itself is made from flattened rice, also known as poha, that is tempered with mustard seeds, cumin seeds, curry leaves, green chillies, and onions. The addition of potatoes, peas, and tomatoes makes it a hearty and satisfying breakfast dish. The final touch is a garnish of crunchy sev, roasted peanuts, and fresh coriander leaves that add texture and flavour to the dish. The combination of all these ingredients results in a dish that is sweet, spicy, tangy, and savoury all at once!

Indori poha/ pinterest.com

Indori Poha is a popular breakfast dish that originated in the city of Indore in the Indian state of Madhya Pradesh. It is a flattened rice dish that is typically served with sev (a crispy fried noodle), topped with peanuts, onions, and coriander leaves. The history of Indori Poha can be traced back to the 19th century when the city of Indore was the capital of the Holkar dynasty. The Holkars were known for their patronage of the arts, literature, and food, and they played a significant role in shaping the cuisine of the region. During those days, Poha was considered to be a cheap and nutritious food that was easily available and could be cooked quickly. It was a staple food for the workers and farmers who needed a quick and filling breakfast before heading out to work in the fields. Over time, the recipe for Poha evolved, and different regions in India started adding their own unique flavours and ingredients to the dish. In Indore, the recipe for Poha was tweaked to suit the local palate, and soon Indori Poha became a breakfast staple in the city. The dish was traditionally served with jalebi, a sweet and sticky dessert, and became known as "Poha Jalebi". However, as the dish grew in popularity, it started to be served with sev and other savoury toppings instead. Today, Indori Poha is known for its unique flavour, which is achieved by adding a variety of spices, including turmeric, cumin, and coriander. The dish is typically prepared with a generous amount of oil and served with a squeeze of lemon, which adds a tangy flavour to the dish. Indori Poha has become so popular that it is now widely available throughout India and is enjoyed by people from all walks of life. It has even gained international recognition and has been featured in several food blogs and culinary magazines.


  • 2 cups poha (flattened rice)
  • 1 onion, finely chopped
  • 1 potato, peeled and diced
  • 1/2 cup frozen peas
  • 2 green chillies, finely chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 5-6 curry leaves
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon sugar
  • Salt to taste
  • 1/4 cup roasted peanuts
  • 1/4 cup sev
  • Fresh coriander leaves, finely chopped


  • Rinse the poha in water for a few seconds and drain off the excess water. Set aside.
  • In a pan, heat some oil and add the mustard seeds. Once they start to splutter, add the cumin seeds and curry leaves.
  • Add the chopped onion and green chillies, and sauté until the onions turn translucent.
  • Add the diced potatoes and frozen peas, and mix well. Cover the pan and let the vegetables cook for 5-7 minutes until the potatoes are soft.
  • Add the turmeric powder, red chilli powder, sugar, and salt to taste, and mix well.
  • Add the rinsed poha to the pan and mix well with the vegetables and spices. Cover the pan and let it cook for a few minutes until the poha is heated through.
  • Add the roasted peanuts and mix well.
  • Serve hot, garnished with sev and fresh coriander leaves.