Indian households are home to various spices and flavours. Around the world, we have 80 herbs, among which India produces 50. The spices escalate the taste of the meals to give our taste buds a great experience.

Adding all the spices in an accurate proportion is a challenge we all face. Hence, Indore online has come up with a perfect blend of 18 herbs, in just one powder. Add Indori Jeeravan Masala to your Poha, or sprinkle it over your chat. It blends with almost everything to bring out the best taste.

Small Packet A Gateway To A Delicious Meal

You can add the jeeravan masala to plenty of dishes to add flavour. Let’s look at options where this masala can make all the difference.

• Chole Bature and Jeeravan

Add the jeeravan masala to your chole bhature to levitate the desi fast food into a regal feast. Make sure to add the spice according to your taste.

• Fruits and Jeeravan

Who does not like a plate of colourful and healthy fruits? Serve your favourite fruits and sprinkle some jeeravan for a mouth-watering flavour. It will remind us of the desi fruit plate we find near the stations of India.

• Dhokla and Jeeravan

Jeeravan complements almost every Gujarati snack, whether Dokla, Papdi, Fafda, Khandvi, Thepla, Khakhra, Gathiya, or Patra. You name it and jeeravan will dazzle it with its pure ingredients.

• Sandwiches And Jeeravan

Jeeravan masala partners with sandwiches and blends with it to come up with the best taste. Make sure to add this magic masala to the sandwich and experience a whirlwind of taste.

 

• Poha and Jeeravan

The unbeatable combination of the food world is Poha and jeeravan. They are made for each other. Add it to the Poha and have your snacks bursting with flavour in each bite.

• Salads and Jeeravan

Are you still eating boring salads that lack taste? Not anymore! Indori Jeeravan Masala is made with special care for one of the reasons to have zesty food keeping in mind your health. Drizzle some jeeravan over your healthy salad to enjoy it without flinching.

• Dahi Vada and Jeeravan

North Indian households are incomplete without Dahi vadas. Moreover, they are worth the hype as they are loaded with tongue-smacking taste. To further elevate this little ball of joy into a complete mood swinger is the jeeravan masala. Dust some masala over the curd-wrapped balls and have them.

• Pakora and Jeeravan

With winter swinging in full energy, it is the piquant pakoras keeping us stable. Even when you are out of dips, jeeravan would not let you feel the absence of it.

• Aloo Tikki and Jeeravan

Almost every fast food attains a tangy edge when strewed with jeeravan masala. Aloo tikki chaat is one such example. We all love aloo tikki chaat as it has numerous flavors playing tango in our mouths. Jeeravan masala appends the beats of the flavors.

Conclusion

With every bite you take, enjoy the royal taste offered by Indore.online. They have a wide variety of snacks to satiate your cravings. Order now and give yourself a treat today. Jeeravan embellishes your snacks and adds appetizing taste.

Curries are gravy-based dishes that include meat, vegetables, or lentils. Many different masala blends, like indori jeeravan masala, go into giving curry its distinct taste.

What makes curries so unique? 

India is a diverse country, and every region has its form of a recipe for preparing the curry. North Indian curries often have a tomato-garlic-onion base and are thick in nature, as North Indians prefer rotis with their curries. South Indian curries use a base of coconut and freshly roasted spices and are often watery in texture. The liquid nature allows South Indians to enjoy their curries with rice. Curries are further made distinct by using different masalas, aromatics, and seasonings particular to that region. They also differ based on the cooking medium.

Common masalas used in curries

Indian cuisines use nearly 40 different masalas. Some are extremely common, like turmeric (haldi), coriander (dhania), and cumin (jeera) which are used in curries. Some, like garcinia (kokum), are primarily used in south Indian cooking. Some spices, like a stone flower (patthar phool), are predominantly used in Maharashtrian cuisine. Masalas are used to marinate, especially meats, seasoning the oil for flavoring the food and, of course, in curries to spice it up.

Typical aromatics used in curries

Aromatics refer to the vegetable and herbs used for flavoring food. In Indian curries, you can find the use of sweet, pungent, or astringent aromatics which adds a whole new dimension to the flavor profile. Onions, ginger, and garlic are the most common aromatics used in Indian curries. Along with the masalas they combine in a variety of ways to create the curries that are so loved all over the world.

The traditional seasoning used in curries

Seasonings are added at the end of the cooking process to enhance the natural flavor of the food. The most common seasonings in curries include salt, black pepper, and acidic enhancers like lemon juice. The tempering often added to curries is a form of seasoning. North Indian curries often temper asafoetida (Hing) or cumin (jeera). South Indian curries, on the other hand, often use a tempering of mustard seeds and curry leaves.

Masala blends:

Often, Indian curries use blend masalas, a premade mixture of spices, aromatics, and seasonings. These masala blends save time and energy. Masala blends include garam masalas, chana masalas, pav bhaji masalas, biryani masalas etc. Masala blends are made by combining different herbs in measured quantities. The selected spices are then roasted and blended to produce different masala blends unique in nature. They impart an authentic flavor to Indian curries.

Conclusion

Whether you are from Northern India looking forward to making some lip-smacking chaat or from the south cooking your sambhar, you need to add the proper combination of masalas, aromatics, and seasonings for taste and flavor. You can make this easy by using masala blends from dave ka divya masala or pushp achar masala, the most prominent name in the spice markets of India. They are available at Indore Online, where you can buy all the masala you need from the comfort of your own house. If you want to purchase traditional spices like turmeric, cumin, etc., you can also get them at Indore Online from well-known brands like Pushp Masala.  So, don’t forget to place your order at Indore Online to make your culinary journey successful. 

It is not required to explain India's passion for papad. Whatever name you like to use, papad, poppadum, happalas, or appalams, they have always been a standard side dish for our meals in most regional cuisines. Any meal can be improved with these wonderfully thin, disc-shaped sundried wafers. They can be made from a variety of pulses and flours, such as rice, ragi, or millet, and come in both spiced and unspiced varieties. A number of ingredients, including onions, tomatoes, chilies, chaat masala, and fresh coriander leaves, are combined and used as a topping for papad in the popular Indian snack known as Punjabi Masala Papad. It is also used in various cuisines to prepare a curry, such as the well-known Rajasthani Papad ki Sabzi.

Papads were traditionally prepared at home by the women of the household, who would gather to slice, peel, and sun-dry these crispy treats as part of a ritual. Although it might appear simple, the correct proportions of various combinations is important and it must be rolled as thinly as possible to obtain the ideal thin texture. They are then carefully stored in airtight containers after drying them in the sun. They can be fried or roasted right before serving. The most popular papads are those cooked with urad dal or moong dal, although there are many more variations as well.

Here are 10 delicious varieties of papad for you to try

Aloo ka Papad
These thin discs, which are well-known throughout Punjab, Delhi, and Uttar Pradesh, are made from mashed and boiled potatoes and salt. Another well-liked snack served during Holi is aloo ka papad.

Moong Dal Papad
These papads are prepared by using split skinless moong dal & split skinless urad dal. Other ingredients required are hing, salt, black peppercorns and oil. ¾ cup water is added in a non-stick pan, to which papad khar, salt and asafoetida, are added and brought to a boil. After letting it cool down, green gram flour, black gram flour and coarsely crushed peppercorns are mixed in a bowl and kneaded by adding papad khar water and oil to a stiff dough. In the next step, some more oil is added and pounded for 6-8 minutes. After stretching the dough with hands, it is divided into equal portions, covered with a muslin cloth and set aside for 2-3 hours. The portions are rolled out into thin papads by dusting them with some black gram flour and are spread on a sheet and sundried by turning sides for 2 days. They can then be roasted and served. To minimise your efforts in making moong dal papad, you can simply order it from Indore Online or just by clicking on the link- Indore famous Moong Dal Papad.

Kali Mirch Papad
The Kali Mirch Papad would be the ideal crispy delight for you if you enjoy the spiciness and pungent taste of black pepper. The Punjabi Masala Papad with tomato, onion, and chaat masala on top is the dish that is cooked with it!

Bajra Papad
Gujarati people love this crunchy treat, which is made from healthy bajra flour and salt.

Nachni Papad
The goodness of ragi flour is used to make Nachni Papad, or Nagli Papad, a well-known Maharashtrian treat. This papad stands out from the others because of its dark brown colour and somewhat more coarse texture.

Garlic Papad
A dal papad with a strong garlic flavour. Once you take a piece of this crunchy delight, you won't be able to put it down. Garlic papad is a common dish in Gujarat, Maharastra, and Madhya Pradesh. It also has a spicy flavour.

South Indian Rice Papad
This is a traditional South Indian dish that is frequently served with rice, sambar, and pickles. The batter is prepared with rice, salt, and additional ingredients like soaking sabudana pearls and some masala.

Khichiya Papad
Rice papads are referred to as Khichiya Papads in Gujarat. Papad is frequently eaten with curries or by itself with copious amounts of ghee.

Hing Papad
One of the variations of the country's western belt is the Hing Papad. It is a treat when eaten with plain dal and rice because of its distinctive flavour and scent.

Sabudana Papad
Tiny white sabudana or tapioca pearls are used everywhere. Particularly during festive occasions and fasts like the Navratris, people adore this papad.

Summing it up
So, why are you holding on? You can start munching right away now that you have the round up. You can order fresh and authentic papads from Indore Online. Papad varieties they have are Chana Papad, Moong Papad, Indori Sada Papad, Punjabi Masala Papad, and Khatta Mitha Chana Papad. You can also order ready-made Moong Papad atta if you want to make them on your own. Also if you are looking for “indori namkeen near me”, your search ends at www.indore.online. They have a rich collection of a variety of namkeens that are authentic and free of preservatives. You can even order poha online as they offer instant indori poha mix, that you can relish without putting in much time to cook. Their other famous instant mixes are Instant Idli Mix, Instant Upma Mix, Instant Dahi Wada Mix, Instant Khaman Mix, Instant Jalebi Mix and many more. They also offer a variety of unique masalas like Indori Jeeravan Masala, Chai Masala, Doodh Masala and other important masalas. So, just land on the website and place an order for all your favorite foods.

One of the simplest Indian cooking recipes you can discover online is the Khaman Dhokla Recipe. In this blog, we'll show you how to make delicious Khaman Dhokla at home using a few really simple techniques, but first, you should understand what Dhokla is.

Dhokla

A soft, spongey, savoury dish from India's west coast is called dhokla. This is an all-time favourite Gujarati snack. Serve this delectable snack, which is prepared with gram flour and takes just a few minutes to prepare, as an appetiser, a teatime treat, or a quick but filling dinner.
You might need a few tries to perfectly cook as per the recipe because some of the components are unusual, but we promise the effort will be worthwhile.

Khaman

Khaman is created using modern-day ground chana dal or gram flour (besan), which has been soaked in water to create a soft, thick paste with a consistency similar to the cake batter. This can then be baked to a texture that resembles spongy bread.

Gram flour, rava, lemon juice, and curd are a few of the major ingredients needed to make khaman. The snack will be baked in a microwave oven, a steamer, or a stove. Curry leaves, hing, and chilies are used in the final tadka.

Difference between Khaman and Dhokla

➢ A batter produced from soaked rice and chana dal is used to make dhokla. They are then reduced to a batter and let to ferment all night.
➢ Made from gram flour, khaman (besan), it is a quick method that does not require soaking, grinding or fermentation.
They're both steam-cooked.
➢ Dhokla's colour might be a tiny bit light. However, what is currently available on the market is a bright yellow to look at, perhaps to make it more alluring.
➢ Khaman has a softer, more sponge-like texture and a richer tasting flavour. You can easily differentiate between the two!

People all around the country enjoy the vastly different snack foods known as Khaman and Dhokla. We expect you to enjoy them much more now that you are aware of the differences between the two.

 

Instant Khaman Mix Dhokla Recipe 

INGREDIENTS

1 cup Besan (gram) flour
2 tbsp Rava/Sooji
1 tbsp Sugar
1 tsp Lemon juice
½ cup Curd
2 tsp Eno fruit salt
1 cup Water
1/2 tsp Turmeric
½ tsp Hing
1 tsp Salt
1 tbsp Oil
1 sprig Curry leaves
1 tsp Mustard
2 Green chillies

INSTRUCTIONS

1. Combine all of the ingredients—gram flour, semolina, curd, turmeric, salt, sugar, lime juice, oil, hing, and water—apart from the Eno fruit salt.
2. For 1-2 minutes, whisk the mixture to ensure there are no lumps.
3. Do a consistency check. It shouldn't be overly thin or watery. Give this a 10-minute rest.
4. Oil a cake pan with 1 tsp. You can use a steel bowl. The entire pan should be greased.
5. After 10 minutes, mix the batter while adding 1 teaspoon Eno and 1 teaspoon water. The batter will double in size and get foamy and lightweight.
6. If you are using Instant Khaman Mix, you can skip the above steps and directly make the batter.
7. The batter should be transferred right away to the greased steel bowl, which should then be put in a steamer and cooked for 20 minutes over a medium flame. To get soft and fluffy dhokla, just after adding Eno, it's critical to commence cooking as soon as possible.
8. Check if it is steamed by inserting a knife or toothpick. The toothpick ought to come out completely clean. If not, you might need to steam for another couple of minutes. 5 minutes of cooling will make it easier to remove from the pan.
9. The next step in the recipe is to run a knife around the khaman dhokla's edges. The bowl should then be turned upside down by placing a plate on top of it.
10. On the stovetop, heat oil in a tadka pan over a high flame. Add the mustard seeds after that and let them start to sizzle. Green chilies and curry leaves are now added. After about 30 seconds, stop frying them and turn off the heat.
11. Add 1 tbsp. Sugar and water, Mix well.
12. Dhokla should be cut into small pieces. After the dhokla is topped with the tempering, the dhokla will soak up all the water.
13. Before serving, let the dish cool down and garnish with fresh coriander.

Some tips for delicious Dhokla

● The batter needs to be consistent. It shouldn't be overly thin or watery.
● Compared to baking soda, eno fruit salt produces the best outcomes.
● Citric acid can be used in place of lemon juice since it increases the fluffiness of khaman dhokla.
● For a minute, mix the batter well as it is being prepared. This aids in the proper mixing of the turmeric into the batter and prevents red or orange areas in the dhokla.
● To add Eno to the mix, activate it with a small amount of water. It makes sure all of the powder is well dissolved in the batter and aids in immediate activation.
● After adding Eno fruit salt to the batter, avoid over-stirring.
● To achieve good results, start the steaming as soon as the Eno has been added to the batter.
● The timer function is not there when using a pressure cooker in venting mode. Utilize an outside timer.
● When needed, you can prepare this Khaman dhokla. It only needs to be microwaved for a little time to be hot and ready to serve.

To produce soft, fluffy, light dhoklas, use the Instant Khaman Mix from Indore Online. A delicious snack that your family would adore. Serve alongside coconut or green chutney. Indore Online is dedicated to bringing the tingling taste of Gujarat to your dining table. Rip, cook & munch!!

Explore the taste of our other quality products with your eyes closed. Check out other delicacies like Indori Jeeravan Masala, Moong Papad, Masala Papad, and more at none other than Indore Online by visiting www.indore.online. Also if you are craving Indori Namkeen, instead of searching for “indori namkeen near me”, just go to www.indore.online, place a quick order and enjoy it in the comfort of your home. You can even buy poha online from this website by searching for Instant Indori Poha Mix if you want to have a quick breakfast without much effort.

Snacking is a favourite pastime of Indians. Look no further if you're looking for the best Indian snack recipes of all time. Here are our favourite snack recipes that you can make at home.

Whether it's a plate of delicious hot bedmi puri on a rainy evening or steamed indori poha served with ratlami sev on every street corner; or the Khakra - let's face it, Indians love to munch. We present you show-stopping snacks brimming with punchy flavours of curry leaves, chillies, ginger, garlic, and all the other ingredients that compose a pleasant Indian cuisine in one bite. So don't be concerned the next time you get unexpected visitors. You can forego the store-bought samosas and dhoklas in favour of one of our simple and remarkable ideas that will transform an ordinary gathering into something truly memorable.

 

1) Ratlami Sev

Ratlami Sev is a popular dish from the Madhya Pradesh city- Ratlam. Sev from Ratlam is a popular food in India and is considered one of the best. Normally, sev is produced with only a few spices, but Ratlami Sev has a variety of spice powders, as well as tongue-tickling seasoning, to make this sev more spicy, tangy, and delectable.

Ingredients for Ratlami Sev

Fine gram flour, also known as Besan or chickpea flour, is required for this delectable and a tongue-tingling snack. Whole spices like clove, cinnamon, peppercorn, cumin, and whole coriander seeds, carom seeds, and star anise are also required. Garam masala, black salt, and Chaat Masala are among the spicy powders you'll need. Oil, of course, for deep frying the sev. To produce any type of sev, you'll need a SEV SANCHO (hand-pressed machine), which may be found in Indian stores.

How to Make Ratlami Sev

To begin, dry roast all of the whole spices in a skillet, being careful not to burn them. Once the roasted spices have cooled, grind them with garam masala, black salt, and chaat masala. Mix thoroughly and save aside for later use.

Now whisk together four TBSP oil with 125 mL water until thoroughly combined. Add three teaspoons of Spice Mix, and salt, and thoroughly combine. Then, gradually add 250 g gram flour, mixing thoroughly and kneading a soft dough.

In a kadhai, heat the oil, then pour a couple of tablespoons into the dough and stir with a spoon. Use a medium hole disc on the sev machine. Fill the machine halfway with dough and press it, making a large circle in hot oil. After a minute, lightly mist it with a few drops of water. Sev will be soft on the inside yet crisp and crunchy on the outside as a result of this process. Fry both sides of the sev and remove with a slotted spoon. Sprinkle the remaining spice mix on top of the fried sev once it's done. Allow time for it to cool. It should be broken into little pieces and stored in an airtight container.

2) Khakhra

Leftover rotis were dry-roasted to remove all moisture, allowing them to be stored fresh for the next day. This light bread is great with tea, yogurt, or just by itself. There are now a variety of khakhra flavours available in the market, ranging from methi to jeera and panipuri.

Khakhra is minimal in calories, with each whole-wheat dish containing only 43 calories. It is produced with wonderful ingredients like wheat flour, salt, and spices, which are combined with oil and water to form a dough. This dough is flattened into a circular disc and cooked on low heat in a wooden press.
It's a healthier option than many of the carb-heavy ones available. Try this Gujarati cuisine with a delectable twist!

1. Khakhra Pizza- For a stimulating taste, make a cheesy pizza khakhra! Your kids will love this bright snack, and you can sneak in all the health advantages of nutritious khakhra by packing it in their lunches!
You can make this dish with whole wheat khakhra. In a pan, melt some butter and cook onions, capsicum, and other vegetables of your choice until they're done. Tomatoes, garlic, cumin, and oregano are added. Season with salt to taste. Once all of your ingredients are cooked and seasoned to your liking, take your khakhra and top it with shredded cheese. Place your veggie mix on top for a tasty finish.

2. Khakhra Chaat- This is a tempting way to spruce up an old favourite by adding a fresh twist. As we have chaat running through our blood as Indians, try out this old-fashioned concept!
Spread some homemade green chutney and tamarind chutney on plain khakhra. Make sure it's distributed evenly. Combine your favourite vegetables, such as boiled potatoes, tomatoes, sliced onion, and even nuts. Toss the mixture with jeeravan masala, red chilli powder, and chaat masala, and serve on khakhra. The coriander leaves and ratlami sev are the last but not least. Squeeze little lime to give it the best finish.

3. Khakhra Chivda- This traditional desi dish is normally prepared with standard rotis, but why not branch out? To counteract evening hunger, make chivda with khakhra.
First, add mustard seeds once the oil is hot. Toss in some chana dal, peanuts, and cashew nuts until brown. Cook for a few seconds on medium heat with some turmeric powder and chilli powder. After that, break up your khakhra and add it to the pan. On medium heat, stir for 1 minute. Add salt and let it cool down. Finally, sprinkle some sev, and you're done!

3) Indori Poha

Poha with Jalebi is one of Indore's most popular street cuisine snacks. Indore's onion poha recipe differs significantly from Maharashtra's onion poha recipe. Onions are not sautéed in Indori poha; instead, they are sprinkled on top. Other items are added as toppings in addition to the onions. Indori poha has a khatta meetha (sweet and sour) flavour. Fennel seeds are also added to the poha, giving it a floral scent and sweetish undertones.

 

 

It's simple to make Indori poha. To get the original taste, all you need are a few things like jeeravan masala, masala boondi (nukti), and Indori sev or ratlami sev.

Jeeravan masala is a hot and spicy masala. It has a distinct flavour that is not comparable to chaat masala or garam masala. Other snacks that may be spiced up using Jeeravan masala include Dahi vada, Samosa, Batata vada, Fruit salad, Kachori, Sandwiches, Upma, Potato chips, and sprouts salad. You can easily avail authentic Jeeravan Masala online from www.indore.online.

The flavour of indori poha is sweet, sour, and spicy. This meal has a variety of textures, from soft to crispy to crunchy. As a result, you get a variety of tastes, flavours, and textures on one platter.

4) Bedmi Puri

In North India, bedmi puri (spiced whole wheat Indian puffed bread) is a favourite breakfast. Bedmi puri is best served with aloo sabzi, however, can also be enjoyed with hot tea. This hearty breakfast dish also works well as a brunch, as well as for lunch or dinner.

These puris are made with atta (wholewheat flour), spices, and urad dal and are rich in flavour. All of these ingredients are mixed together to make a dough, which is then rolled into puris and fried.
There are two methods of Bedmi Puri: one that is stuffed with Dal, and another that is not stuffed but has a dough made from Dal and flour.

Ingredients for Bedmi Puri

Urad dal, 1/2 cup soaked
1 tablespoon finely chopped ginger
2 cups atta (whole wheat flour)
2 tsp. saunf powder (fennel)
A half teaspoon of chili powder
1 tsp amchur powder (dry mango powder)
A pinch of hing (asafoetida)
Salt to taste
For frying, oil

How to make Bedmi Puri

● Using a strainer, remove the water from the urad dal.
● Make a coarse paste by adding dal and ginger in a food processor.
● Mix atta, salt, amchur, red chili, saunf powder, and hing in a big mixing dish.
● To make a soft dough, add the ground dal to the atta mix and add water as needed.
● Add ½ teaspoon oil and leave aside for 15 minutes.
● Divide the dough into lemon-sized balls and roll into puri-like flat circles.
● Heat the oil over medium heat and fry the pooris until brown and crisp.
● Drain the oil and place it on absorbent paper.
● Serve with aloo sabzi.

However, if you find making these snacks at home- very cumbersome, you can always use the instant mixes from Indore Online. Just go to the website www.indore.online and search for readymade authentic khakhra. You will find Khakhras in various flavours like Masala Khakhra, Achari Khakhra, Panipuri Khakhra, Methi Khakhra & others. If craving for Ratlami Sev, your search ends at Indore Online, where you will get the best Ratlami Sev. To enjoy Indori Poha, order Instant indori Poha from www.indore.online & relish. Also to satiate the cravings for Bedmi Puri, rather than making it from scratch, order Instant Bedmi Puri Atta from Indore Online, which provides you an easy way to make crispy bedmi puris quickly.

Also check out our other instant mixes like Instant Idli Mix, Instant Gota Mix, Instant Upma Mix, Instant Khaman Mix, Instant Dosa Mix, Chocolate Cake Instant Mix, Instant Gulab Jamun Mix, Instant Dahi Wada Mix, Instant Sambhar Wada Mix, Basundi Instant Mix, and many more.

Indians are famous for having heavy breakfasts such as paranthas, puri aloo, bhature and more. However, there are also some options that many Indians relish in the light breakfast category. The most popular one is Poha or pohe, which is basically flattened rice meal. Many states in western India prefer Poha as breakfast for all seven days a week. Indore is particularly popular for a unique taste of poha, thanks to the spicy Jeeravan masala. Therefore, Indore poha is one of the most popular dishes among poha lovers. Let us look at some of the reasons why poha is India’s favourite

Easy to cook

Gone are the days when breakfast time was a celebration time with sumptuous dishes prepared for long hours. Today, most Indians are engaged in the corporate segment and opt for meals that take lesser time to cook. Poha fits the category perfectly. Its preparations can be as simple or as complex as you wish it to be. You can make it with simple salt and spices or add vegetables, peanuts and more ingredients as you desire. Either way, poha will win your heart and will keep you full until lunchtime.

Full of nutrients 

Poha seems to be so light, but it is very healthy. Loaded with iron and other minerals, Poha is extremely good for people with iron deficiency. Medical experts also recommend Poha as a meal for pregnant women who need iron more than anyone else. Further, if you sprinkle lemon (vitamin C) over it, your body absorbs the iron better from poha.

Sourcing authentic poha

It is as easy to buy poha online as it is to cook! Simply log on to Indore.Online and explore the poha packs as desired. The best part is, we also offer the authentic Jeeravan masala from Indore. Just sprinkle it over poha after it is cooked and tada! Indore Poha is ready to be served.

We encourage you to experiment as many flavours of Poha as you wish because Poha can be as dynamic as you want it to be!

If you are health or diet conscious, you would understand the importance of eating a balanced breakfast. Medical experts also urge people to start their day with a healthy breakfast option that helps replenish energy levels and nutrients. Out of many options that you can try, Poha makes for an excellent breakfast option. A staple in the western parts of India, it is light, tasty and is highly nutritious. It is also believed to be a super-food in many places, and we think it’s totally true!

Poha is particularly popular in Indore, Rajasthan, and some Northern states. Indori Poha is probably the spiciest of all the variants, and hence it is a popular one too. The hint of spice in Indori Poha comes from a special spice mix called Jeeravan Masala, which is extremely popular. If you ever get a chance to try Indori Poha, we guarantee you; you will never settle for anything else for your breakfast.

• Rich in iron – This simple looking dish can help you grab 70% of the iron requirement a day! Just one regular plate of Poha can do this wonder. A tip for better iron absorption - squeeze some lemon on Poha. It enhances the taste of the dish, but Vitamin C also helps in better iron absorption.
• Low in calories- One regular plate of poha give you 180 calories (i.e.) 9% of the total value required in a day.
• Ideal crabs to starts the day- Poha is a powerhouse of energy! It is made of 76% of healthy carbs and 24% of fats. It provides you with enough energy to go through your day without really worrying about putting on weight.

Are you excited to try Indori Poha?

You can buy Indori poha online! Our platform, Indore.Online, sources the best and authentic Indori Poha. And yes, if you are wondering where will you get jeeravan masala from then, we have got your back! Buy poha online along with jeeravan masala and embrace the healthy breakfast habit without any further delays.

Remember, healthy habits make healthy life!

Hey Foodies, are you enticed by the sights and smells of the humble street food then Indore is just the right place for you. This buzzing city should be named India's foodie capital as it has the power to tickle your taste buds with delicious Indori poha, moong dal papad, and kadhai jalebis. It is a heaven for vegetarian street food lovers. The city is impressive and turns into a gastronome paradise at night. It is right here that the street food is an amalgamation of cuisines from Maharashtra, Rajasthan, and Gujarat. Here are 5 must-try Indori food before you die:

Poha with Jeeravan: This Poha is not just the ordinary one with rice flakes, but it is an extremely flavourful version that you must try out. Indori poha with Jeeravan masala tastes amazing with fennel seeds in the tempering and generous dollops of Ratlami sev namkeen, onions, and pomegranate. You can buy Indori poha online and relish the same taste in your own kitchen. 

Ratlami/Ujjaini Sev: This is a popular crispy and savoury dish from Ratlam in MP that is more than 136 years old. You can enjoy the dish, plain with a hot cup of tea or as a side dish. This is great for festivals, and get-togethers and almost everyone loves Ujjaini Sev. You can order Indore famous namkeen online and try this crunchy and spicy mixture.

Kachori and kachri chutney: There are several must-try kachori places in Indore for those who love these spicy balls stuffed with different fillings and deep-fried. Enjoy Kachori with Kachri chutney in several different places while in the city. Chutney is made from wild berries and tastes heavenly. 

Khichiya and other papads: Khichiya papad, moong dal papad, and chana dal papad are one of the most popular papads in Indore and almost everyone loves them. They are eaten as a snack or side dish along with the main meal. These papads can be stored for a long time, and they are a must-try Indori food. 

Indori sweets - gulab jamun and jalebi: You can enjoy delicious Indori sweets like jalebi and gulab jamun. Jalebi is coil sweet crispy fried, and dipped in sugar and taste amazing with poha. Gulab Jamun is one of the most delicious sweets of Indore, and you can taste this delicacy on the stalls along Chappan Dukan. You can also order instant gulab jamun mix or instant jalebi mix online and enjoy this sweet delight anytime.

Don’t miss a visit to the Chhappan Dukan and Sarrafa Bazaar to relish these special foods from Indore. Satisfy your taste buds with the above-listed Indore street food on your next visit to the city! 

Can’t visit Indore? – no problem

Get authentic Indori snacks online from Indore.Online. The best part is we source everything from Indore, and it has a short expiry time, meaning everything you buy from us is 100% fresh! From masala to jalebi mix, ready-to-eat kachories to poha and bafla atta, you can buy anything indori from Indore.Online. 

Have fun, peeps!