Soft, fluffy, steamed poha… topped with crunchy sev… and served with jalebi for breakfast. Only in Indore. 🔥
Indore, tucked right in the heart of Madhya Pradesh, is often called India’s street food capital, and for good reason. The city lives and breathes food. But no dish represents it better than this iconic breakfast combo.
Unlike regular poha, Indori Poha is gently rinsed, never soaked, and then lightly steamed after tempering to give it that signature soft texture. The real magic comes from Jeeravan Masala, a spicy-tangy blend of cumin, dry mango, black salt, fennel, clove, cinnamon, and chilli that hits all the right notes. Topped with Ratlami sev for crunch, pomegranate for sweetness, and always served with piping hot jalebis, because Indore doesn’t believe in skipping dessert, even at breakfast.
Get the recipe here: https://www.sarahtodd.com.au/blogs/recipes/indori-poha-with-jalebi
#StreetFoodsOfIndia #Episode13 #Poha #Indore #IndianStreetFood #SarahTodd #MasterChefAU
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