Batata Poha Indori Maharashtra Quick Snack

Method

1. 1

   Rinse the thin poha: Place thin poha in a strainer. Pour a small amount of water over it gently. Toss once. Thin poha softens in seconds — do not soak it. Drain immediately. It should be soft but still have a slight body.

2. 2

   Season the poha immediately: Sprinkle turmeric, red chilli powder, cumin powder, sugar and salt over the rinsed, drained poha in the strainer. Toss gently with your hands. The poha will turn yellow from the turmeric.

3. 3

   Make a quick tempering: Heat 1 tbsp oil in a small pan. Add mustard seeds — pop. Add curry leaves — crackle. Pour this hot tempering over the seasoned poha. Toss quickly to coat.

4. 4

   Add the boiled potato: Add the small diced boiled potato to the poha. Toss gently.

5. 5

   Add fresh coconut: Add fresh grated coconut. Toss.

6. 6

   Add lemon juice: Squeeze 1 tsp lemon juice over everything. Toss gently.

7. 7

   Transfer to serving plates: Divide the seasoned poha onto 4 serving plates or bowls.

8. 8

   Top with pomegranate: Scatter pomegranate seeds over each serving. The burst of sweet-sour pomegranate juice is the signature of this preparation.

9. 9

   Top with sev: Add a generous handful of thin sev over each serving. The sev adds crunch.

10. 10

    Add coriander and serve immediately: Scatter coriander leaves. Serve and eat immediately — the thin poha softens quickly and the sev loses its crunch within minutes.

11. 11

    Note: This cold, raw-tossed version of poha is inspired by Indori Poha from Madhya Pradesh but has become popular as a snack across Maharashtra. The combination of soft poha, sweet pomegranate, crunchy sev and sharp lemon makes it a snack with multiple contrasting flavours and textures simultaneously. Made in under 5 minutes, it requires no cooking skill.