Tuesday, May 27, 2008


4 cups Thin Poha (Rice flakes)
Onions thinly sliced (1 cup)
Green chillies slit
2-3 Garlic cloves(thinly sliced)
Saunf (fennel seeds)
Cumin and mustard seeds (I can't do without these)
Chilli powder (optional)
Curry leaves
Corriander leaves
Thinly sliced dry coconut

Lightly roast the poha in a pan till little crispy and keep aside.
In a pan add 1/3 cup oil enough for frying. Fry the peanuts and keep aside.

Add Mustard seeds, cumin seeds, onions, garlic and slit chillies. Fry onions and garlic on medium heat till it turns brown and crispy ( this will take at least 10-15 min). Add Fennel seeds, curry leaves and corriander and coconut slices. Fry till coconut is light brown in color. Now add the remaining ingredients i.e salt, turmeric, chilli powder. Mix well. Now add the fried peanuts and roasted poha. Mix well till all the poha mixes well and not a single poha is white in color. Mix till the whole mixture takes same yellow color.

Let the chiwda cool completely. Then store in an airtight container.

Whenever you feel the urge for some munching action, you know which container to look upto!

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