Poha

Keep a sieve in a bowl and add 3 cups of thick poha. Add lots of water and gently wash the poha without rubbing to remove starch and powder.

Remove the sieve from the water and place it on a plate or pot to drain excess water. Leave the poha to rest for 10-15 minutes to soak perfectly.

Heat a pan and toast 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1/2 inch cinnamon stick, 2 tsp fennel seeds, 1/4 tsp black peppercorns, 7-8 cloves, and 2-3 bay leaves on low flame until fragrant.

Transfer toasted spices to a bowl, grate half a nutmeg into it, mix and cool down.

Add the cooled spices to a mixer along with 1/4 tsp dried ginger powder, 2 tsp dried mango powder, 1 tsp black salt, 1 tsp spicy red chilli powder, 1 tsp Kashmiri red chilli powder, 1/2 tsp salt, 1/2 tsp turmeric powder, a pinch of asafoetida, and 1 tsp sugar. Grind into a fine powder to make Jeerawan masala.

After soaking, fluff the poha gently with a spoon or spatula to separate the flakes.

Add salt to taste, 2 tbsp sugar (or to taste), juice of half a lemon, and a pinch of turmeric powder to the poha. Lightly mix or toss to combine without breaking the flakes.

Heat 2 tbsp oil in a pan. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 tsp fennel seeds, 2-3 chopped green chillies, a pinch of asafoetida, and 1/2 tsp turmeric powder. Sauté slightly.

Immediately add the tempering to the poha and mix lightly to distribute evenly without breaking the flakes.

Boil water in a big pot and prepare steam. Place the poha in a steamer, cover with a lid, and cook on medium flame for 8-10 minutes.

After steaming, check the poha. It should be fluffy and not sticking together.

Serve the Indori Pohe with Jeerawan masala, Ratlami sev, and pomegranate seeds for the authentic experience.