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Indori Poha is a popular Indian breakfast preparation that combines simplicity with authentic flavor. This healthy, vegetarian morning meal is perfect for busy families and supports balanced nutrition.
Rinse 2 cups of thick poha in a fine sieve under running water for 20–30 seconds, then drain thoroughly and set aside to soften for 5 minutes.
Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 tsp mustard seeds; let them splutter for a few seconds.
Add sliced onions and diced potato; sauté on medium-high heat for 3–4 minutes until onions turn translucent and potatoes start to soften.
Add green chilies and peanuts to the pan. Sauté for another 2 minutes, stirring constantly for even roasting.
Sprinkle 1 tsp turmeric powder, 1 tsp sugar, and 1 tsp salt into the mixture. Immediately add the rinsed poha, reduce heat to low, and fold gently to prevent breaking.
Cover and steam on low heat for 2–3 minutes, allowing the flavors to meld and the poha to absorb seasoning without drying out.
Turn off heat. Add chopped cilantro and squeeze the juice from 1 lemon over the poha. Fluff gently with a fork for even distribution and texture.
Transfer to plates and top generously with sev for crunch. Serve immediately while warm.
