A simple mix of spices that can zing up any poha recipe is poha masala. Poha masala is also known as jeeravan masala. It is indispensable for the very popular Indori poha recipe. Poha is a very common breakfast in most of the Indian households. And this masala is a must have. It can be added to any poha recipe; it is the garam masala of poha (wink).
I believe homemade masala is all about mixing the spices in correct proportion. Poha recipe calls for the spices regularly used in Indian cooking. The spices are dry roasted to make them more flavourful and convenient for grinding. I have not added regular salt in the masala as it might imbalance the salt in your poha preparation. Just little black salt has been added.
Try using this masala with my favorite poha recipe given here. Another homemade masala that you must have is the chai masala. As masala takes your poha to another level, chai masala does the same to your chai. Get the recipe here.
1. Dry roast above mentioned spices except for powdered spices, nutmeg, and mace.
2. Let the spices cool down. Thereafter transfer to a grinding jar. Add remaining spices.
3. Grind to a fine powder.
4. Ready to use.
PREP TIME 10 minutes
COOK TIME 2-3 minutes
TOTAL TIME 12-13 minutes
1. Dry roast above mentioned spices except for powdered spices, nutmeg, and mace.
2. Let the spices cool down. Thereafter transfer to a grinding jar. Add remaining spices.
3. Also, add in 1 tsp Kashmiri red chili powder. (I forgot adding in step 2.)
4. Grind to a fine powder.
5. Ready to use.
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