Indori Poha - SK Khazana

Ingredients list for Indori Poha - SK Khazana

• 1 1/2 cups Pressed rice (poha)
• 2 teaspoons Oi
• 1/2 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds
• 1 Green chilli chopped
• 7-8 Curry leaves
• 1 Large onion chopped
• 1 1 inch stick Large potato peeled and cut into small cubes
• a pinch Turmeric powder
• to taste Salt
• 1/2 teaspoon Garam masala powder
• 1/2 teaspoon Sugar
• 1/4 cup Green peas blanched
• 2 tablespoons Fresh coriander leaves chopped
• Garnish
• as required Jeerawan masala
• as required Ratlami sev
• 1 Small carrot grated
• 2 tablespoons Onion finely chopped
• as required Lemon juice
• 1 tablespoon Fresh coriander leaves chopped
• 1 tablespoon Fresh pomegranate pearls

Method

1. Keep a sieve over a deep bowl, put the pressed rice in it and pour sufficient water over it. The pressed rice should be moist but not mashed.
2. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add cumin seeds,
   fennel seeds, green chilli, curry leaves and onion and sauté till onion is translucent.
3. Add potato and mix, mix and cook for 3-4 minutes or till potato is cooked. Add turmeric powder sauté for a minute.
4. Add pressed rice and salt and mix well. Add garam masala powder and sugar and mix well. Cook 1-2 minutes.
5. Add green peas and coriander leaves and mix well. Cover and cook for 2-3 minutes. Take the pan off the heat and transfer the pressed rice into a serving bowl.
6. Sprinkle jeerawan masala on top. Garnish with Ratlami sev, carrot, chopped onion, chopped coriander, lemon juice, pomegranate, and sprinkle some more jeerawan masala on top. Serve immediately.