If you ever have to choose one snack that Indore is famous for, it\’s definitely going to be Poha. The Indori Poha has been charming visitors ever since the olden days and even today, it is a vital part of the whole Indori experience. Obviously, the dish tastes amazing with so many flavors, many toppings, and textures. To prepare famous Indori Poha it requires several spices- pomegranate, coriander, nutmeg, cinnamon, cardamom, ginger powder, mango powder, jeera masala, etc.- which adds a distinctive flavor to Poha. It is usually served with a unique combination of Jalebi(called Poha-jalebi), sev, sliced onions, and fennel seeds.
But have you ever wondered why has a simple breakfast dish become such a big part of our lives? What was it that made Poha synonymous with Indore?
Well, if you were curious to find out, you\’ve come to the right place. In this article, we decode the mystery of the iconic Indori Poha and how it came to be such an important part of everyday life in Indore.
Poha was initially originated in Maharashtra. But what made it synonymous with Indore was the special way of cooking it.
Indori Poha has resembles its name from the city of Indore being its place of origin. It is said that the dish was created after India\’s independence (1947). The recipe of Indori Poha though differs from vendor to vendor, still, it is very much similar to that of Marathi Pohay with a blend of North and Central Indian spices, snacks, and namkeen. Indori Poha has its own distinct taste, softness, and flavor because unlike the other varieties of Poha found across India, Indori Poha is cooked in steam instead of being cooked directly with other ingredients.
Indore\’s introduction to Poha was, as history states, an invasion gift.
As it was mentioned above in the article that Poha was initially originated in Maharashtra. It was under the regime of the Holkars and the Scindias, this colloquial dish gained widespread appeal and gained popularity amongst the people. And when the rulers moved from Maharashtra to Madhya Pradesh, they took over Indore and brought with them Poha and Shrikhand, among other things.
Another interesting fact about Poha is that it can be seen in Epic “Mahabharata”, where Sudama offered the humble grain(Poha) to his childhood friend Krishna.
While Poha is served with potatoes or curd as toppings in Maharashtra, In Madhya Pradesh, especially in the Nimar-Malwa region, either Indori Sev is garnished on the top, or jalebi or kachori is crushed with it, resulting in a tangy blend. “The Ratlam district, close to Indore, is famous for its ratlami sev. Earlier, Poha would seem almost textureless, but with the addition of this famous sev, it lends a texture, a crunchy taste to poha which is otherwise soft. And chilies or peanuts help variate it seasonally. And due to this famous Indori sev(Ratlami Sev), the dish was claimed by Indore.
Now, as you have read the article, you know that if you ever visit Indore one thing that you must need to have is Poha. For the tourists, it packs in a delicious history lesson, while for the locals, it is a reminder that every corner of Indore has a historic semblance attached to it. However now if you want to enjoy the taste of Indori Poha and you live far away from Indore you can now order Indori Poha online. To buy Poha online you can visit Indore Online – https://www.indore.online/. You can also buy famous ratlami sev and Ujjain sev from here too.