Jeeravan masala

Set a pan on medium heat, add, cumin seeds, coriander seeds, cinnamon stick, fennel seeds, black peppercorns, cloves and bay leaf, dry roast them on low flame until aromatic, once toasted well transfer over a plate, add grated nutmeg and cool down to room temperature.

Once cooled, transfer the roasted spices in a grinding jar and add the remaining powdered spices & sugar, grind it well to make fine powder. Jeeravan masala is ready, store it in an airtight container and use it accordingly.

Poha

Add the poha into a sieve & rinse it very gently using water, then let the poha rest for 10 minutes, make sure you don’t soak it in water, just leave it in the sieve after rinsing. Once rested, separate the poha using a spoon, you will see that the poha has soaked perfectly.

Add salt, sugar, lemon juice & turmeric powder & mix it very gently. To make the tadka, set a pan over high flame & once the pan gets hot, add oil. Further add mustard seeds, cumin seeds, fennel seeds, green chili, asafoetida & turmeric powder stir briefly & immediately pour the tadka over the poha & mix it in gently. Then place the sieve over a stock pot with boiling water, cover & steam the poha for 10 minutes.

Your indori poha is ready, serve it hot & top it with lemon juice, jeeravan masala, Brij plain Bhujia, chopped onions & pomegranate.