Authentic Indori Poha Recipe with Jeeravan Masala

If you've ever been to Indore, you know that poha there is a different experience entirely. Lighter, tangier, and finished with a generous sprinkle of Jeeravan masala — it's the spice that makes Indori poha unmistakable.

What is Jeeravan?

Jeeravan is a tangy, aromatic spice blend unique to Indore. It's made with amchur (dry mango powder), jeera, black salt, and a blend of other spices. Unlike regular chaat masala, it's more nuanced and less sharp — designed specifically to complement the mild sweetness of poha.

Ingredients (Serves 2)

• 2 cups thick poha (flattened rice)
• 1 medium onion, finely chopped
• 2 green chillies, slit
• 1 tsp mustard seeds
• 8–10 curry leaves
• 2 tbsp oil
• ½ tsp turmeric
• Salt to taste
• 1 tsp Phoran Jeeravan Chat Masala (for finishing)
• Fresh coriander, sev, and lemon wedge to serve

Method

Step 1: Rinse the Poha

Rinse poha in a colander under cold water for 30 seconds. Let it drain for 5 minutes — it should be soft but not mushy. Add salt and turmeric, mix gently.

Step 2: Temper the Spices

Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and green chillies, sauté for 30 seconds. Add onions and cook until translucent.

Step 3: Add the Poha

Add the seasoned poha to the pan. Mix gently on low heat for 2–3 minutes until everything is combined and heated through.

Step 4: Finish with Jeeravan

Transfer to a plate. Sprinkle Phoran Jeeravan Chat Masala generously on top — this is the key step. Add sev, fresh coriander, and a squeeze of lemon. Serve immediately.

Why Jeeravan Must Be Added at the End

Jeeravan is a finishing spice — cooking it destroys the volatile aromatic compounds that give it its signature tang. Always add it just before serving for maximum flavour impact.

Want that authentic Indori flavour at home? Shop Phoran Jeeravan Chat Masala →