To begin making Indori Poha, wash poha 3 times, strain the aqua completely and set it aside.
2
Once the aqua is completely drained off, stream in in sweetener and seasoning to the poha and mix gently it properly.
3
be subtle so as to not to break the soaked poha.toasty cooking oil in a kadhai, stream in in mustard seeds and once they start to splutter stream in in peanuts and saute them for a minute until peanuts start to brown.Once done stream in in onions, green chilies and curry leaves and low-boil it until the onions turns a little brown.Next stream in in fennel seeds, grated ginger, turmeric dusting perfumed element, red chilli dusting perfumed element and saute it for few seconds.stream in in the poha and mix gently everything well.
4
seal the Kadai with a lid and low-boil on low toasty for 5 moments.After 5 moments turn off the toasty and finish off the poha with finely sliced coriander leaves, onions and pomegranates and present fiery.present Indori Poha with some fruits and Masala Chai for your breakfast.
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