Indori Poha Recipe | भांफ में बने हुए इंदौरी पोहे | Chef Sanjyot Keer

Full written recipe for Indori Poha Prep time: 10-15 minutes Cooking time: 15-20 minutes Serves: 3-4 people Jeeravan masala Ingredients: WHOLE SPICES CUMIN SEEDS | जीरा 1 TBSP CORIANDER SEEDS | धनिया पाउडर 1 TBSP CINNAMON STICK | दालचीनी 1/2 INCH FENNEL SEEDS | सौंफ 2 TSP BLACK PEPPERCORNS | काली मिर्च 1/4 TSP CLOVES | लौंग 7-8 NO. BAY LEAF | तेज पत्ता 2-3 NOS. NUTMEG | जयफल 1/2 NO. (GRATED) POWDERED SPICES GINGER POWDER | सौंठ पाउडर 1/4 TSP DRY MANGO POWDER | आमचूर पाउडर 2 TSP BLACK SALT | काला नमक 1 TSP SPICY RED CHILLI POWDER | तीखी लाल w1 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP SALT | नमक 1/2 TSP TURMERIC POWDER | हल्दी पाउडर 1/2 TSP ASAFOETIDA | हींग A PINCH SUGAR | शक्कर 1 TSP Method: Set a pan on medium heat, add, cumin seeds, coriander seeds, cinnamon stick, fennel seeds, black peppercorns, cloves and bay leaf, dry roast them on low flame until aromatic, once toasted well transfer over a plate, add grated nutmeg and cool down to room temperature. Once cooled transfer the roasted spices in a grinding jar and add the remaining powdered spices & sugar, grind it well to make fine powder. Jeeravan masala is ready, store it in an airtight container and use it accordingly. Poha Ingredients: POHA | पोहा 3 CUPS WATER | पानी AS REQUIRED SALT | नमक TO TASTE SUGAR | शक्कर 2 TBSP LEMON JUICE | नींबू का रस OF 1/2 LEMON TURMERIC POWDER | हल्दी पाउडर A PINCH OIL | तेल 2 TBSP MUSTARD SEEDS | राई 1/2 TSP CUMIN SEEDS | जीरा 1/2 TSP FENNEL SEEDS | सौंफ 1 TSP GREEN CHILLI | हरी मिर्च 2-3 NOS. (CHOPPED) ASAFOETIDA | हींग A PINCH TURMERIC POWDER | हल्दी पाउडर 1/2 TSP Method: Add the poha into a sieve & rinse it very gently using water, then let the poha rest for 10 minutes, make sure you don’t soak it in water, just leave it in the sieve after rinsing. Once rested, separate the poha using a spoon, you will see that the poha has soaked perfectly. Add salt, sugar, lemon juice & turmeric powder & mix it very gently. To make the tadka set a pan over high flame & once the pan gets hot, add oil. Further add mustard seeds, cumin seeds, fennel seeds, green chilli, asafoetida & turmeric powder stir briefly & immediately pour the tadka over the poha & mix it in gently. Then place the sieve over a stock pot with boiling water, cover & steam the poha for 10 minutes. Your indori poha is ready, serve it hot & top it with lemon juice, jeeravan masala, ratlami sev, chopped onions & pomegranate. #YFL #SanjyotKeer #indoripoharecipe The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Soaking poha 1:09 Jeeravan masala 3:06 Poha preparation 4:25 Tadka & steam 5:21 Plating/ assembly 7:36 Outro 8:26