Tuesday, May 22, 2012

Fried Poha Chivda

Time 30 min
Thick poha (Used specially for frying purpose) 1 cup
Oil  2 cups
Salt to taste
Sugar powder 2 tsp
Groundnuts 1tbsp
Roasted chickpeas (Dalia) 1tbsp
Cashew nuts 1tbsp
Green chilies 5-6
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 1tsp
Turmeric powder 1/4 tsp
Dhana jeera powder 1/4 tsp

Heat the oil in kadai. Fry groundnuts till it turn golden brown then remove from the oil and keep it in mixing bowl. Then add cashew nuts in the kadai deep fry them for about 2- 3 min till they become slightly golden. Remove from oil and keep in the same mixing bowl containing groundnuts. Then in the same oil add thick poha using 1 spoon at a time keep medium flame. As soon as poha is added to the oil it comes to the surface turning pale to brighter white colour. Immediately remove poha from the oil and onto the tissue paper so that excess oil will get soaked. Repeat the procedure for remaining poha. Heat the 2 tsp oil in saute pan, add mustard seeds, cumin seeds, curry leaves, green chilies, turmeric powder, dhana jeera powder. Mustard seeds will pop out then turn off the flame immediately. Add this seasoning in a mixing bowl containing groundnuts, cashew nuts,add poha, dalia, salt, sugar powder and mix well.

U can add red chili powder 1tsp instead of green chilies at the end of the seasoning.
I use big thick bottom vessel to do seasoning. In the same vessel i mix remaining ingredients and turn off the flame immediately. It tastes good than the method of seasoning and mixing separately.

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