Hello, I’m Kate. Today, I will show you a way to make pomegranatefennel seed poha – indori poha recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
PomegranateFennel Seed Poha – Indori Poha Recipe
PomegranateFennel Seed Poha – Indori Poha is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. PomegranateFennel Seed Poha – Indori Poha is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook pomegranatefennel seed poha – indori poha using 13 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make PomegranateFennel Seed Poha – Indori Poha:
- Make ready 1 cup Poha
- Prepare 2 Finely chopped onion
- Prepare 1 Finely chopped green capsicum (medium)
- Prepare 1 Finely chopped green chilli
- Make ready 1/2 tsp Mustard seeds
- Prepare 1 tbsp Fennel seeds
- Prepare 1/4 tsp Turmeric powder
- Prepare 1 tsp Pav bhaji masala
- Get 1 tbsp Oil
- Make ready 1 Juice of lemon
- Get 1/4 cup Raisins or Kishmish
- Get to taste Salt
- Make ready 1 cup Pomegranate Pearls For Garnishing
Instructions to make PomegranateFennel Seed Poha – Indori Poha:
- Put Poha in a colander and wash twice. Leave in the colander to drain out completely and keep it aside. - Heat oil in a nonstick pan. Add mustard seeds, fennel seeds and allow to crackle. - Now add onions and cook until onions are translucent.
- Now add turmeric, salt, pav bhaji masala, capsicum, chopped green chilli. Cook for 5 minutes on high flame. - Now lower the flame and add soaked Poha. Mix it well and cook for another 3 minutes. Switch off the flame and add lemon juice, raisins.
- Mix them well and cover the lid. Keep aside for 5 minutes. - After 5 minutes open the lid and garnish with pomegranate pearls and served hot Poha with Masala tea.
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