Delicious crispy poha

• Servings: 
• Preparation time: 5-6 minutes.
• Roasting time: 5-6 minutes(each batches).
• Frying time: 10 minutes.
• Seasoning time: 6-7 minutes.
• Total time: 29 minutes.

I learned the recipe “Delicious crispy poha”or “Maharashtrian Poha Chiwda” from one of my Marathi friends.  She patiently showed me each step, from roasting the poha (flattened rice) to getting the seasoning just right, mixing in peanuts, dried coconut slices,  dry fruits and aromatic curry leaves.

I feel immensely grateful to her sharing her wonderful recipe with me. She didn’t just teach me a recipe; she introduced me to a cherished part of her culture, which has since become a part of my own kitchen traditions.

Every time I prepare it, especially during festivals, I think of her kindness and generosity. I wish to tell her through this blog  that how much this recipe means to me and how it brings back beautiful memories of our time together. Her gesture has added so much flavour and joy to my family’s celebrations, and for that, I am truly thankful.

A good option for my family as mid morning and evening snacks. I used to eat this recipe round the year as tea time snacks. You may give this munching snacks to your kids with glass of milk or fresh juices.

This munching  snacks adds a good dose of protein; therefore it is healthy and nutritious too.

Ingredients:

• Poha (thin/nylon/paper): 500 gm
• Ground nut: 250 gm
• Roasted chana (Bangal gram) dal: 120 gm
• Dry coconut: 60 gm
• Cashew nut: 100 gm
• Dry grapes: 100  gm
• Murmure(puffed rice)

For seasonings:

• Coriander seeds: 1 tablespoon (crushed)
• Saunf (funnel seed):1 teaspoon
• Til (sesame seed):1 teaspoon
• Asafoetida Powder: 1 teaspoon
• Green chilli:  5 – 10 no.
• curry leaves:  15 – 20 no.
• Salt: 3 teaspoon (as per your test)
• Sugar powder: 1 tablespoon
• Oil: 100 ml
• Turmeric powder: 1 teaspoon

Preparation:

1. Slice the coconut and cashew nut, keep aside.
2. Dry Roast poha on low flame for 4-5 minutes; till become crispy in batches.

Method:

1. Take a big pan and Deep fry ground nut as well as chana dal on low flame(~4-5 minutes); take it out and put on the roasted poha.
2. Deep Fry slices coconut and cashew nut and dry grapes also(~2 minutes); take it out and put it on the roasted poha.

For seasoning:

1. Take a big and broad mouth pan. Heat the left out oil.
2. Put turmeric powder, asafoetida, coriander, funnel seed, and sesame seed one by one.
3. Sputter for few seconds, add green chilli and curry leaves and fry for couple of minute on low flame.
4. Now add this seasoning mixture on poha mixture.
5. Stir nicely add salt ( as per your test). Roast this mixture on low heat for another five minutes in a batches; add powdered sugar, mix.
6. Crispy poha is ready to serve at tea time.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Delicious crispy poha by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.