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Ingredients: 2 cups thick poha, 1 green chili (chopped), 1 lemon, ¼ to ⅓ cup chopped onions, ¼ cup Indori sev, ¼ cup masala boondi (kara boondi, nukti), ¼ cup chopped coriander leaves, Calorie King jeeravan masala and ¼ cup pomegranate arils (optional).
Jeeravan masala is one of the special ingredient masala that is added in Indori poha.
Take the 2 cups thick poha in a colander or strainer to rinse the poha in clean running water. Gently mix and swirl with your hands while rinsing poha. Make sure that you do not rinse it too much or else it breaks and gets mushy. While rinsing, the poha absorbs enough water and it becomes soft. Take the poha in a mixing bowl.
Sprinkle ¼ teaspoon turmeric powder, 2 to 3 teaspoons sugar and salt as required in the poha. You can add less or more sugar as per your taste preferences. Mix with a spoon lightly. Heat 2 tablespoons oil in a heavy kadai or pan. Keep flame to low or medium-low and add 1 teaspoon mustard seeds and let them crackle. Add 1 teaspoon fennel seeds. Add 1 green chili (chopped). At this step you can add curry leaves if you want. Let the fennel seeds splutter. Stir for a few seconds. On low flame add Calorie King Jeeravan Masala and Serve the poha.
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