Thin Poha / Flattened Rice 4 – 5 cups
Raw Peanuts 1/2 cup
Dalia / Roasted Gram 1/2 cup
Grated Dry Coconut 1/2 cup
Green Chiles 2
Broken Dried Red Chiles 5
Garlic 4 cloves (optional)
Turmeric Powder 1 tsp
Red Chile Powder 2 tsps
Mustard Seeds 1 tsp
Curry Leaves a handful
Salt to taste
Oil 4 tbsps
Method of preparation:
Heat a wide pan on medium – low heat, add thin poha and roast until it breaks easily.
Heat a tsp of oil in a pan, add raw peanuts and fry them till crispy brown.
Remove stems, wash and slice the green chiles.
Peel and lightly crush the garlic cloves.
In a big mixing bowl, add roasted poha, fried peanuts and dalia.
Heat remaining oil in a pan, add mustard seeds, green chiles, red chiles and curry leaves.
When mustard seeds almost stop spluttering, stir in red chile powder, turmeric powder, salt and dry coconut.
Stir thoroughly, remove from heat and add to above poha bowl.
Mix everything carefully and store tight in a clean dry jar.
Serve as a snack for couple of months.
Notes: Add a tbsp of powdered sugar to make the poha little sweet.