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Indori Poha Jalebi

Indori Poha Jalebi

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Indori Poha Jalebi is a majestic and profoundly iconic Malwa heritage breakfast combination, uniquely celebrated for its sweet-and-savory profile. This recipe features specifically prepared batches of steam-cooked flattened rice (Poha) topped with pomegranate, sev, and fennel, served with hot, crispy saffron jalebis to achieve a professional-grade rich and balanced consistency. Known for its world-famous association with Indore mornings and status as a mandatory breakfast feast in traditional high-end regional households, it represents the soulful heart of modern 'Street-Gourmet' innovations. The taste is intensely rich and savory-zesty, with the sweet jalebis providing a unique professional-grade flavor contrast. Best enjoyed hot. A mandatory choice for the refined regional breakfast seekers.

Prep Time15 mins
Cook Time15 mins
Servings4 People
DifficultyMedium
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Ingredients

2 cups Poha (Flattened rice), thick
1 cup Sugar syrup for Jalebis
1/2 cup Indori Sev
1/4 cup Pomegranate seeds
2 tbsp Pure Ghee
1 tsp Mustard seeds
1/2 tsp Fennel seeds (Saunf)
1/4 tsp Hing
1 tsp Turmeric powder
1 tsp Sugar
Salt to taste
Lemon wedges
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Cooking Instructions

Tips & Secrets

  • Steam-cooking the poha rather than sautéing is mandatory for achieving the most professional-grade authentic soft texture.
  • Ensuring the fennel seeds are used in tempering provides the absolute secret to achieving superior professional-grade aroma.
  • The addition of a little bit of milk while soaking provide the essential professional-grade extra-soft lift.
  • Always use 'Indori Jeeravan' masala specifically to ensure the signature professional-grade regional taste is achieved.

Nutritional Information(Per 1 plate combo (350g))

Calories

420 kcal

Protein

6g

Fat

16g

Carbs

62g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.