This is the first time I am making this snack and it is a guilt free one. Are you craving for something crunchy and healthy? Then, this one fits the budget. It is very easy to put together, but it does take a while to crisp up. So prepare this when you have that extra time on hand to stir it every 5 minutes. For this snack thin poha needs to be used. Thick one can be used to make upma.
When I was in college, my mom used to make masala pori that is basically puffed rice mixed with onion, tomato, salt and lemon juice. You can do the same thing with poha chivda too. Just make sure you add the onion, etc. just before serving or else the mix will become soggy. You can also add coconut bits for added flavor.
This was a super hit and I am going to make another batch soon for Diwali. Off to the recipe.
Since I was using very less oil, I used the LocknLock
ceramic frying pan which has a perfect non-stick coating. I was able to crisp these up with just 2 tsp of oil. I have been reaching out to this pan for a lot of cooking these days.
2 tsp oil
1/4 cup peanuts
1/4 cup dalia (pottukadalai)
2 tbsp broken cashews
2 green chillies sliced
1/2 tsp turmeric powder
1 tbsp curry leaves
1 cup thin poha
Salt (I used 1/4 tsp)
1. Coconut can also be added.
Heat oil and add peanuts.
Add dalia (pottukadalai). Saute for 2 – 3 minutes.
Add cashewnuts. Saute for 5 minutes.
Add sliced green chillies.
Add turmeric powder. Saute for 2 – 3 minutes.
Add curry leaves.
Add poha (aval).
Mix it all together. Simmer and saute every 5 minutes until the mix crisps up.
Everything has crisped up including the chillies. It took around 40 minutes for me.
Healthy and tasty snack ready.
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