A nutritious snack. This can be munched for breakfast or ideal for tea time snack.
Category - Breakfast / Snack
Serves about 400g
Flat Rice Flakes (Also known as thin/paper Poha) - 4 Cups
Oil - 4tsp
Mustard Seeds - 1tsp
Hing / Asafetida - 5g
Turmeric - 1/2tsp
Curry Leaves - 20g
Green Chillies - 10g Slit lengthwise (Adjust to taste)
Groundnuts - 50g(Optional)
Roasted Chickpeas - 1/2 Cup
Raisins - 50g(Optional)
Cashew - 50g(Optional)
Sliced Dry Coconut - 50g
Salt to taste
Amchoor/ Dry Mango powder - 3g
Sugar - 3/4tsp
In a very big heavy bottom pan, throw the poha and saute it for 4 to 5 minutes. Do not add oil & make sure the poha does not burn or change its original color. We do this procedure so that the poha turns crunchy / crispy.
In a heavy bottom pan heat the oil, mustard seeds, hing, turmeric, curry leaves, green chillies, roasted chickpeas (add one after the other quickly and saute for a minute). Next add the groundnuts and cashew, continue to saute till light golden brown. Next add the raisins and coconut saute for a minute, later add the poha, salt, amchoor & sugar. Combine the whole mixture and simmer the flame for a minute. Put off the flame and transfer the poha mixture to a clean plate/bowl, allow it to cool to room temperature. Later transfer the mixture to an air tight container and store.
You can simply enjoy the poha just the way it is ready.(As shown in the pic below)
You can serve the poha by adding some chopped onions, created carrot and cilantro, along with little plain yogurt.
Variation - You can replace the poha with plain cornflakes.
Category - Breakfast / Snack
Serves about 400g
Flat Rice Flakes (Also known as thin/paper Poha) - 4 Cups
Oil - 4tsp
Mustard Seeds - 1tsp
Hing / Asafetida - 5g
Turmeric - 1/2tsp
Curry Leaves - 20g
Green Chillies - 10g Slit lengthwise (Adjust to taste)
Groundnuts - 50g(Optional)
Roasted Chickpeas - 1/2 Cup
Raisins - 50g(Optional)
Cashew - 50g(Optional)
Sliced Dry Coconut - 50g
Salt to taste
Amchoor/ Dry Mango powder - 3g
Sugar - 3/4tsp
In a very big heavy bottom pan, throw the poha and saute it for 4 to 5 minutes. Do not add oil & make sure the poha does not burn or change its original color. We do this procedure so that the poha turns crunchy / crispy.
In a heavy bottom pan heat the oil, mustard seeds, hing, turmeric, curry leaves, green chillies, roasted chickpeas (add one after the other quickly and saute for a minute). Next add the groundnuts and cashew, continue to saute till light golden brown. Next add the raisins and coconut saute for a minute, later add the poha, salt, amchoor & sugar. Combine the whole mixture and simmer the flame for a minute. Put off the flame and transfer the poha mixture to a clean plate/bowl, allow it to cool to room temperature. Later transfer the mixture to an air tight container and store.
You can simply enjoy the poha just the way it is ready.(As shown in the pic below)
You can serve the poha by adding some chopped onions, created carrot and cilantro, along with little plain yogurt.
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| Crunchy Poha Here I have skipped groundnuts & cashew |
Variation - You can replace the poha with plain cornflakes.
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