Introduction
Poha Jalebi is the iconic breakfast combination from Indore, combining the light, savory flattened rice (poha) with crispy, syrup-soaked jalebis. This unique pairing symbolizes the perfect harmony of taste and texture that defines Indori cuisine.
Sections and Recipe Details
1. Preparing Poha Jalebi Ingredients for Poha
- 2 cups thick poha (flattened rice)
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fennel seeds
- 1 green chili, chopped
- 8–10 curry leaves
- 1/2 teaspoon turmeric
- Salt to taste
- 1/2 teaspoon sugar
- Lemon juice (to taste)
- Fresh coriander and sev for garnish
Instructions
- Wash poha thoroughly and drain.
- Heat oil, add mustard seeds, fennel seeds, curry leaves, and green chili.
- Add turmeric, salt, and sugar. Mix in poha and toss gently.
- Garnish with lemon juice, coriander, and sev.
Pro Tips
- Use thick poha to avoid sogginess.
- Don’t overmix to retain fluffy texture.
Serving Suggestions
- Pair with freshly made jalebis and a glass of masala chai.
Variations
- Add boiled peas or grated carrots for extra nutrition.
Fun Fact
Indore is possibly the only city where people enjoy jalebi as a breakfast item!
Nutritional Info
Poha is light, low in calories, and easy to digest; paired with jalebi, it becomes an indulgent weekend breakfast.
Source: https://www.archanaskitchen.com/indori-style-poha-recipe
https://www.cookingwithsiddhi.com/jalebi-recipe-without-fermentation-instant-jalebi/
Image Source: https://images.slurrp.com/prod/articles/hfcq8gy17p5.webp
