Poha / Flattened rice is either roasted or fried till crisp. Here poha is mixed with finely chopped onion along with other spices and herbs for quick and tasty spicy chaat. You need to serve the poha chaat immediately as a tea time snack.
Makes: around 4 Servings of Poha Onion Chaat.
Poha 2 Cups
Onion 1 Small
Tender Green Chile 1 Small (optional)
Chaat Masala 1/4 tsp
Red Chile Powder 1/2 – 1 tsp
Dalia / Roasted Gram 1 tbsp
Roasted Peanuts 2 tbsps
Lemon Juice 1 tbsp
Cilantro a few sprigs
Salt to taste
Method of preparation:
Remove stems, wash, remove seeds and finely chop the green chile (if using).
Peel and finely chop the onion.
Clean, wash and finely chop cilantro.
Heat a flat pan on medium heat, add poha.
Fry till poha is crisp. Make sure poha doesn’t change color.
Remove from heat, add oil in the same pan while its still hot, add red chile powder and salt.
Immediately add the poha to the oil and toss well to coat the poha with red chile powder.
In a mixing bowl, add chopped onion, green chile, chaat masala, cilantro, lemon juice and salt.
Mix it thoroughly to combine all the flavors.
When ready to serve, stir the poha into the prepared mixture.
Finally stir in roasted peanuts, dalia and remove onto serving bowls.
Serve poha chaat immediately.
Notes: Don’t let the poha chaat sit for more than 5 minutes in which case it becomes soggy.
Suggestions: If the chaat is too spicy, stir in more lemon juice.
Variations: Grated raw mango can be added for texture and sourness.
Other Names: Poha Chaat, Atulukulu Mixture.