Friday, December 15, 2006


1. Thin Poha or Thick poha- 2cups
2. Curry leaves - 10-12pcs
3. Green chili - 5pcs (Chopped)
4. Peanuts - 1/4th cup (Roasted)
5. Cashew nuts - 1/4th cup (Roasted)
6. Dry coconut slice - 6-8pcs
7. Roasted Gram dal (Chana dal) - 1/4th cup
8. Red chili Powder - 1/2tsp
9. Sugar (Powder) - 1tsp (To taste)
10. Salt to taste
11. Mango powder - 1/2tsp
12. Cumin seeds - 2pinches
13. Garam masala powder - 1/4tsp
14. Turmeric Powder - 2pinches
15. Oil for frying

1. Fry pea nuts and cashew nuts in oil till light golden and fry the sliced coconut till light golden.
2.Fry the green chili, curry leaves, gram dal separately in oil and keep aside.
3. Deep fry the poha in oil till it puffs up and then remove from the flame.
4. Drain the fried Poha on paper towels.
5. Roast redchili powder, mango powder, cumin seeds, turmeric powder on low flame till light golden .
6. Add to the fried poha, peanuts, cashewnuts, gram dal, fried coconut, fried green chili, curry leaves.
7. Mix well and when the poha mixture cools add salt, sugar powder and store the chewda in air tight containers.
8. It can be served with tea or cold drinks (as snacks)

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