Yields: 1/2 kg
Preparation Time: 1 to 1 1/2 Hour
Flattened Rice or Poha or Avil (thin ones) – 250 gms
Cashew Nuts – 1/2 cup
Raisins or Kishmish – 3/4 cup
Roasted Bengal Gram or Pottukkadalai – 1/2 cup
Green Chilli – 6 nos
Curry Leaves – About 12 nos
Oil – 4 tbsp
Turmeric Powder – 2 tsp
Salt – to taste
Sugar – 1/2 to 1 tbsp
Cumin Powder or Jeera Powder – 2 tsp
Salt – a pinch
- Heat about 3/4 tbsp of oil in a kadai or saute pan.
- Once the oil is hot, add 1 tsp of turmeric powder and half the quantity of the poha.
- Fry the poha in low heat until it becomes crisp.
- Put the roasted poha in a big mixing bowl and keep aside.
- Repeat the steps 1 to 3 again, with the remaining poha.
(Note: This is done so that the poha is roasted thoroughly. If the quantity of poha you take is lesser, then you can do it in one session.)
- Pour the second batch of roasted poha into the mixing bowl.
- Fry the cashew nuts, raisins and pottukadalai, separately in oil and add to the mixing bowl.
- Chop the green chillies and roast in a little oil with turmeric powder and a pinch of salt.
(Note: The salt is added so that you can avoid the spicy smoke that comes when you fry the chillies.)
- Add the roasted green chillies into the mixing bowl.
- Heat the cumin powder till it becomes a litttle hot.
- Grind the sugar, cumin powder and a little salt together and keep aside.
- Mix the contents of the mixing bowl thoroughly but gently, by adding the ground cumin mixture in little amounts.
(Note: Mix the contents gently to avoid the roasted poha from breaking.)
- Cool and serve.
Fry each ingredient separately to get the best results.
This is a very popular Maharashtrian snack.