- Servings:
- Frying time: 3-4 minutes(each).
- Mixing time: 2 minutes.
- Total time: 5-6 minutes.
For Biharies, there are nothing more interesting than “Fresh Deep Fried Poha and Fried Peanut mixture”, serve with “Fresh Green Peas” as a breakfast or serve as snacks with tea or coffee.
It is often prepared on the festive occasion and stored in air tight containers which can be enjoyed throughout festive week or for couple of weeks.
Poha Namkin or Chiwada also served in Pakistan, Afghanistan, Tibet and Nepal as delicacy snacks.
Peanut is exceptionally good source of protein. Combination of fried poha and fried peanut is also a popular Farsan from Pune and Indore; consists of excellent taste and aroma.
Ingredients:
- Poha: 100 gm
- Ground nut/peanut: 50 gm
- Salt: half teaspoon
- Black pepper: half teaspoon (powder)
- Oil: for deep fry
Method:
- Heat oil in a big and heavy bottom pan on high flame till smoke comes.
- Drop one poha, poha should float immediately.
- Now, put one forth cup of poha in a big soup strainer and immerse this into hot oil; lower the flame immediately.
- After couple of minutes poha will turn puffy.
- Take out the strainer and allow the extra oil to drop back in to the pan.
- Again heat the oil and put the remaining poha and repeat the process.
- Note: if the oil temperature is low, poha does not become puffy.
- Now, fry the peanuts at low flame and take it out, put on the fried poha.
- Mix salt and black pepper powder well with fried poha and peanut.
- Allow it be cool.
Poha (rice flakes) namkin by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.