Indori Poha Recipe

Indori Poha is a delicious and light breakfast recipe which is very popular in Indore. Peanuts and fresh pomegranate kernels added gives a nice crunch and flavour to the poha.

Waagmi Soni
Indori Poha Recipe
18629 ratings.

Indori Poha is a delicious and light breakfast recipe which is very popular in Indore. Poha is generally made in every household as a breakfast dish but the Indori Poha has a twist in it. It is a great way to make your regular poha in a different way. An addition of fennel seeds makes this Poha even more delicious! Pomegranate kernels added to the poha adds freshness and nutrition. 

Serve Indori Poha with some fruits and Masala Chai for your breakfast.

If you like this Poha recipe, you can also try our other Poha recipes such as:

  1. Aloo Poha
  2. Matar Poha
  3. Maharashtrian Kanda Poha

Course: North Indian Breakfast
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

30 M

Total in

40 M


3 Servings


  • 2-1/2 cup Poha (Flattened rice)
  • 2 tablespoons Oil
  • 1 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Fennel seeds (Saunf)
  • 1 tablespoon Raw Peanuts (Moongphali)
  • 1 Onion , chopped
  • 1/2 teaspoon Ginger , grated
  • 2 Green Chillies , finely chopped
  • 7-8 Curry leaves
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red Chilli powder
  • Salt , to taste
  • 1 tablespoon Sugar
  • For garnishing
  • 2 tablespoons Coriander (Dhania) Leaves , finely chopped
  • 1 Onion , chopped
  • 1/4 cup Fresh Pomegranate Fruit Kernels

How to make Indori Poha Recipe

  1. To begin making Indori Poha, wash poha 3 times, drain the water completely and set it aside. Once the water is completely drained off, add sugar and salt to the poha and mix it properly. be gentle so as to not to break the soaked poha.

  2. Heat oil in a kadhai, add mustard seeds and once they start to splutter add peanuts and saute them for a minute until peanuts start to brown.

  3. Once done add onions, green chilies and curry leaves and cook it until the onions turns a little brown.

  4. Next add fennel seeds, grated ginger, turmeric powder, red chilli Powder and saute it for few seconds.

  5. Add the poha and mix everything well. Cover the Kadai with a lid and cook on low heat for 5 minutes.

  6. After 5 minutes turn off the heat and garnish the poha with chopped coriander leaves, onions and pomegranates and serve hot.

  7. Serve Indori Poha with some fruits and Masala Chai for your breakfast.