How to Make Indori Poha with Jeeravan Masala

There is something very special about Indori Poha. It is soft, light, slightly sweet, tangy, and full of flavour. But the real magic comes from one ingredient — Jeeravan Masala.

A simple plate of poha becomes truly Indori when you add sev, onion, lemon, coriander, and a good sprinkle of jeeravan poha masala on top.

If you have ever tasted poha in Indore, you know that the flavour is different from regular homemade poha. It is not too spicy, not too heavy, but perfectly chatpata. That special taste comes from Jeeravan Masala Indore style.

In this blog, let’s see how to make delicious Indori Poha at home using Jeeravan Masala.

What Makes Indori Poha Different?

Regular poha is usually made with mustard seeds, curry leaves, turmeric, onion, green chilli, and peanuts. It tastes good, but Indori Poha has a slightly different style.

Indori Poha is usually:

• Softer and fluffier
• Lightly sweet
• Slightly tangy
• Topped with sev
• Finished with lemon and coriander
• Sprinkled with Jeeravan Masala

The final sprinkle of Indori poha masala is what gives it that street-style Indore taste.

Ingredients Needed for Indori Poha

To make 2 servings of Indori Poha, you will need:

Main Ingredients

• 2 cups thick poha
• 1 medium onion, finely chopped
• 1 green chilli, chopped
• 8–10 curry leaves
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon turmeric powder
• 1 tablespoon oil
• 1 teaspoon sugar
• Salt as per taste
• 1 tablespoon lemon juice
• Fresh coriander, chopped

For Topping

• Nylon sev or Indori sev
• Chopped onion
• Chopped coriander
• Lemon slice
• Pomegranate seeds, optional
• Trupta Foods Jeeravan Masala

Step-by-Step Recipe: How to Make Indori Poha

Step 1: Wash the Poha

Take thick poha in a strainer and wash it gently under running water.

Do not soak it for too long. Just rinse it 1–2 times and keep it aside for 5 minutes.

The poha should become soft but not mushy.

Tip: Thick poha works better for Indori Poha because it stays fluffy.

Step 2: Add Sugar and Salt

After the poha becomes soft, add salt and sugar to it. Mix gently with your fingers or a spoon.

This step gives Indori Poha its light sweet and savoury taste.

Step 3: Prepare the Tadka

Heat oil in a pan.

Add mustard seeds and let them crackle. Then add cumin seeds, curry leaves, and chopped green chilli.

Saute for a few seconds.

Now add turmeric powder and mix.

Step 4: Add Onion

Add chopped onion and cook for 1–2 minutes.

Do not brown the onion too much. Indori Poha tastes better when the onion is slightly soft but still fresh.

Step 5: Add Poha

Now add the washed poha to the pan.

Mix everything gently so the turmeric and tadka coat the poha properly.

Cover and cook on low flame for 2–3 minutes.

Step 6: Add Lemon and Coriander

Switch off the flame.

Add lemon juice and chopped coriander. Mix gently.

At this stage, the poha should look soft, yellow, and fluffy.

Step 7: Add the Final Indori Topping

Serve the poha in a plate.

Top it with:

• Chopped onion
• Sev
• Coriander
• Lemon juice
• Pomegranate seeds, optional
• A generous sprinkle of Jeeravan Masala

This final sprinkle of jeeravan poha masala gives the poha its authentic Indori flavour.

When Should You Add Jeeravan Masala?

Always add Jeeravan Masala at the end, after the poha is cooked.

Do not cook Jeeravan Masala for too long because its aroma and flavour are best enjoyed as a finishing masala.

Sprinkle it on hot poha just before serving.

How Much Jeeravan Masala to Add in Poha?

For one plate of poha, start with ¼ to ½ teaspoon of Jeeravan Masala.

If you like stronger chatpata taste, you can add a little more.

But remember, Jeeravan Masala already has salt and spices, so add it slowly and taste before adding extra.

Why Jeeravan Masala Is Important in Indori Poha?

Without Jeeravan Masala, Indori Poha feels incomplete.

It adds:

• Tanginess
• Spicy flavour
• Aroma
• Street-style taste
• Chatpata finish

That is why many people search for jeeravan masala online when they want to make Indore-style poha at home.

Easy Variations of Indori Poha

1. Indori Poha with Pomegranate

Add pomegranate seeds on top for a sweet and fresh taste.

2. Indori Poha with Peanuts

If you like crunch, add roasted peanuts while making the tadka.

3. Indori Poha with Extra Sev

For true street-style taste, add a generous layer of sev before serving.

4. Spicy Indori Poha

Add extra green chilli and more Jeeravan Masala if you like spicy poha.

5. Jain-Style Poha

Skip onion and still enjoy the flavour with sev, coriander, lemon, and Jeeravan Masala.

Common Mistakes to Avoid While Making Indori Poha

1. Soaking Poha for Too Long

Poha should be washed, not soaked. Too much water makes it sticky and mushy.

2. Adding Too Much Salt

Jeeravan Masala also has salty flavour, so add less salt while cooking.

3. Cooking Poha on High Flame

Cook poha on low flame to keep it soft and fluffy.

4. Adding Jeeravan Masala While Cooking

Add Jeeravan Masala at the end for the best aroma and taste.

5. Skipping Lemon and Sev

Lemon and sev are very important for proper Indori-style poha.

What to Serve with Indori Poha?

Indori Poha tastes best with:

• Hot chai
• Jalebi
• Sev
• Chopped onion
• Lemon wedge
• Green chutney
• Chaas

For a complete Indori breakfast feel, serve poha with jalebi and chai.

Why Buy Jeeravan Masala Online from Trupta Foods?

Making Jeeravan Masala at home can take time because it needs many spices in the right balance.

When you buy Jeeravan Masala online, you get a ready-to-use spice blend that can be sprinkled directly on poha, chaas, fruits, corn, salads, and snacks.

Trupta Foods Jeeravan Masala is made in small batches and is perfect for giving your poha that chatpata Indori-style flavour.

Final Thoughts

Indori Poha is simple, tasty, and full of comfort. But the ingredient that makes it special is Jeeravan Masala.

A light sprinkle of jeeravan poha masala can turn regular poha into flavourful Indore-style poha.

So next time you make poha at home, do not forget the sev, lemon, coriander, and Trupta Foods Jeeravan Masala.

Bring home the taste of Indore, one sprinkle at a time.

FAQs

1. What is Jeeravan Masala used for in poha?

Jeeravan Masala is used as a finishing masala on poha. It gives poha a tangy, spicy, aromatic, and chatpata Indori-style taste.

2. Can I add Jeeravan Masala while cooking poha?

It is better to add Jeeravan Masala after cooking. Sprinkle it on hot poha before serving for the best flavour.

3. Is Jeeravan Masala only for Indori Poha?

No. Jeeravan Masala can also be used on chaas, corn, fruits, salads, sprouts, makhana, bhel, sandwiches, and snacks.

4. How much Jeeravan Masala should I add to one plate of poha?

Start with ¼ to ½ teaspoon for one plate. Add more only after tasting.

5. Where can I buy Jeeravan Masala online?

You can buy Jeeravan Masala online from Trupta Foods and use it for poha, chaas, corn, fruits, salads, and snacks.