Crispy Poha is not to be confused with Chevda made from Poha. This is served with grated coconut and some like it with a drizzle of asafoetida. This is normally served as a tea time snack or eaten on the days one fasts.
- 500 gms Patla poha/thin variety of flattened rice
- 5 tbsps oil
- 1 tbsp mustard
- 3 tbsps coriander seeds
- 10 green chillies chopped fine
- 2 dry red chillies broken into bits
- 10 sprigs curry leaves
- A kidney bean size of hing/asafoetida powdered
- 1/4 tsp Haldi /turmeric powder
- Grated coconut
Heat oil in a pan. Add the mustard. After it splutters add the coriander seeds. Once they turn a golden brown add the chopped green chillies, broken red chilly bits and the curry leaves. Finally add the powdered hing. Toss. Tip in the Poha, salt and turmeric powder. Mix thoroughly and keep roasting on a very gentle flame till the poha turns crisp. Allow to cool thoroughly before storing. Serve garnished with grated coconut.
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