Indori Poha with Jalebi (Madhya Pradesh - Bhopal)

Ingredients for the Poha

2 cups poha
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon turmeric
Salt
Water

Instructions to make the Poha

1. In a large sieve, add the poha and rinse it gently with water.
   
2. Strain the excess water and let the poha rest for 10 minutes (do not soak; simply leave it in the sieve after rinsing).
   
3. Once rested, use a fork to fluff and separate the poha.
   
4. Add salt, sugar, turmeric, and lemon juice to the poha and mix gently.

Ingredients for the Tadka

2 green chillies, finely chopped
2 tablespoons vegetable oil
1 teaspoon hing
½ teaspoon fennel seeds (saunf)
¼ teaspoon mustard seeds (rai)
¼ teaspoon whole cumin seeds (jeera)
½ teaspoon turmeric (to be mixed into the tadka)

Ingredients for cooking and garnish

Mixed poha
1 onion, finely chopped
Jeeravan (poha masala)
Lemon wedges
Ratlami sev
Pomegranate seeds

Instructions to make the Tadka

1. Heat oil in a pan. Add green chillies, hing, mustard seeds, cumin seeds, fennel seeds, and turmeric.
   
2. Ensure the tadka doesn’t burn—quickly pour it over the soaked poha and toss well to coat.
   
3. Heat a pot with water and place the sieve with poha over it, ensuring the poha doesn’t touch the water.
   
4. Cover and steam for 8–10 minutes, checking once mid-way to prevent over-steaming or mushiness.
   
5. Once done, garnish with chopped onions, jeeravan masala, Ratlami sev, and pomegranate seeds.
   
6. Serve hot, ideally with crispy jalebis.