Ingredients:

2-1/2 cup Poha (Flattened rice)
2 tablespoons Oil
1 teaspoon Mustard seeds (Rai/ Kadugu)
1/2 teaspoon Cumin seeds (Jeera)
1 teaspoon Fennel seeds (Saunf)
1 tablespoon Raw Peanuts (Moongphali)
1 Onion , chopped
1/2 teaspoon Ginger , grated
2 Green Chillies , finely chopped
7-8 Curry leaves
1/2 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Red Chilli powder
Salt , to taste
1 tablespoon Sugar
2 tablespoons Coriander (Dhania) Leaves , finely chopped
1 Onion , chopped
1/4 cup Fresh Pomegranate Fruit Kernels
 
Method:

To begin making Indori Poha, wash poha 3 times, drain the water completely and set it aside. Once the water is completely drained off, add sugar and salt to the poha and mix it properly. be gentle so as to not to break the soaked poha.
Heat oil in a kadhai, add mustard seeds and once they start to splutter add peanuts and saute them for a minute until peanuts start to brown.
Once done add onions, green chilies and curry leaves and cook it until the onions turns a little brown.
Next add fennel seeds, grated ginger, turmeric powder, red chilli Powder and saute it for few seconds.
Add the poha and mix everything well. Cover the Kadai with a lid and cook on low heat for 5 minutes.
After 5 minutes turn off the heat and garnish the poha with chopped coriander leaves, onions and pomegranates and serve hot.
Serve Indori Poha