(Flattened rice snack)
This is the easiest and tasty snack to be prepared in a few mins and goes well with hot cup of tea.
Mustard seeds 2 tsp
Asafoetida ¼ tsp
Curry leaves 10 – 12
Cummin ½ tsp
Ground nuts ½ cup (increase the quantity if needed)
Putani (chutney daal) ½ cup
Coriander powder 1 tbsp
Cumin powder 1 tsp
Turmeric ¾ tsp
Red chilli powder 1 tsp (can be increased as per taste)
Salt to taste
Oil 4 tbsp
Preparation
Saute poha till crispy stirring continuously on a low heat (as poha can burn if kept on high heat) and keep aside.
Heat oil. Add mustard seeds and asafoetida. When they splutter, add ground nuts and putani. Fry for 2 mins. Add curry leaves, coriander powder, cumin powder, turmeric powder, chilli powder and salt. Switch of the heat. Add poha and mix well. Turn on the heat and keep stirring the poha. When poha blended well with masala, turn it off. Let it cool and keep in an air tight container.
This is the easiest and tasty snack to be prepared in a few mins and goes well with hot cup of tea.
Ingredients
Poha (thin variety) 3 cupsMustard seeds 2 tsp
Asafoetida ¼ tsp
Curry leaves 10 – 12
Cummin ½ tsp
Ground nuts ½ cup (increase the quantity if needed)
Putani (chutney daal) ½ cup
Coriander powder 1 tbsp
Cumin powder 1 tsp
Turmeric ¾ tsp
Red chilli powder 1 tsp (can be increased as per taste)
Salt to taste
Oil 4 tbsp
Preparation
Saute poha till crispy stirring continuously on a low heat (as poha can burn if kept on high heat) and keep aside.
Heat oil. Add mustard seeds and asafoetida. When they splutter, add ground nuts and putani. Fry for 2 mins. Add curry leaves, coriander powder, cumin powder, turmeric powder, chilli powder and salt. Switch of the heat. Add poha and mix well. Turn on the heat and keep stirring the poha. When poha blended well with masala, turn it off. Let it cool and keep in an air tight container.
Serve with coconut gratings, onions, or yogurt.
Serves 4.
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