Thick Poha: 2.5 cups Bhau poha (Do not use thin poha)
Turmeric (Haldi) Powder: Half teaspoon
Sugar: 1 big spoon
Salt: 1 small spoon
Oil: 1.5 big spoons
Fennel Seeds (Saunf): 1 small spoon (Very important for flavor)
Mustard Seeds (Rai): 1 small spoon
Green Chilies: 2 chilies, cut into small pieces
Curry Leaves (Kadi Patta): 8 to 10 leaves
Hing (Asafoetida): A small pinch
Indori Sev or Ratlami Sev: Half cup
Raw Onion: 1 onion, cut into very small pieces
Fresh Coriander (Dhania): Cut into small pieces
Lemon: 1 lemon, cut into pieces
Pomegranate (Anar) Seeds: 2 spoons (Optional)
Jeeravan Masala: To sprinkle on top
Step 1: Prepare the Poha
Wash the thick poha in a strainer for thirty seconds and let it rest for ten minutes to become soft. Add the salt, sugar, and turmeric powder, then mix everything very gently with your fingers so the flakes do not break.
Step 2: Make the Tadka
Heat the oil in a pan on medium flame and add the mustard seeds until they crackle. Add the fennel seeds, chopped green chilies, curry leaves, and hing, then fry them for thirty seconds.
Step 3: Steam the Poha
Add the yellow poha to the pan and mix gently. Sprinkle a little water on top, cover tightly with a lid, and cook on the lowest heat for five minutes to make it soft and fluffy.
Step 4: Serve the Poha
Put the hot poha on a plate and cover it with chopped raw onions and fresh coriander. Sprinkle some Jeeravan masala, add a lot of crunchy Indori sev on top, squeeze fresh lemon juice, and eat hot.