Producer: Priyanka Das Editor: Nisha Dubey
Ingredients Oil 2 tbsp Coriander seeds 1 tbsp Black pepper ½ tbsp Bay leaf 3 pcs Saunf ½ tbsp Jeera ½ tbsp Mustard seeds ½ tbsp Pounded coriander seeds & black pepper 1 tbsp Green chilli chopped 1 tbsp Green peas ¼ cup Hing, dissolved in water 1 tsp Turmeric powder ½ tbsp Poha 3 cups Sugar 2 tbsp Jeeravan masala ½ tbsp Salt ½ tbsp Pomegranate seeds 1 tbsp Onion chopped ½ cup Ratlami sev ½ cup
Ingredients to make Jeeravan masala Coriander seeds 2 tbsp Jeera 1 tbsp Saunf 1 tbsp Bayleaf 5 pcs Cinnamon 1 inch Mace 1 pc Cloves 8-10 pcs Black pepper 10-12 pcs Nutmeg ½ pc Salt ½ tbsp Black salt ½ tbsp Ajinomoto ½ tbsp Turmeric powder ¼ tbsp Red chilli powder 1 tbsp Dry ginger powder 1 tsp Hing ½ tsp
Then add salt, black salt, ajinomoto, turmeric powder, red chilli powder, dry ginger powder, hing and mix it. Transfer it to a mixer jar and grind it to a fine powder. Jeeravan masala is ready. Store it in an airtight container.
Wash poha with water. Strain the water and add jeeravan masala, sugar and mix it. Keep it aside.
In a mortar and pestle, add coriander seeds, black pepper and coarsely pound them. Heat oil in a pan, add jeera, bayleaf, sauf, mustard seeds, pounded coriander seeds & black pepper and let them crackle.
Then add green chilli chopped and saute. Later add turmeric powder, green peas, hing water and cook them.
Then add soaked poha, salt and carefully mix it. Cover it with a lid and cook it on low flame for 5-6 mins.
Indori style poha is ready to serve. Sprinkle the jeeravan masala, pomegranate seeds, chopped onion, chopped coriander and serve with hot jalebi.