Please connect to Internet to continue
Preparation Time : 0
Cook Time : 0
Total Time : 0
Serves 6 serving
1 poundFlattened rice
¼ CupPeanut oil
200 gRaw peanuts
100 gDalia/ Split Chick Peas
¼ tspAsafetida / Hing
5-6Dried red chillies/ Fresh green chillies
1½ tspsCumin seeds/ Jeera
¼ tsp turmeric powder
¼ tspAmchur (Dried mango powder)
Dry roasting the poha – The very traditional way of roasting on the stove top is effective but tedious. So burdened with having to stir the Poha I decided to place it in the oven and so thankful that I did.
Using the oven method: Spread out the poha on a sheet pan lined with wax paper (optional). Pre heat the oven to 350oF. Then place the sheet pan in the oven and dry roast for 10-12 minutes. Check once in between to stir for a uniform heat. The poha should feel crisp to touch and white in color.
For the tadka: In a separate pan, add in half the oil and the peanuts right after. Stir fry the peanuts over medium heat till fragrant (2-3 minutes.) Once done, scoop them out to a separate plate.
Then add in the dalia and roast it for 1-2 minutes till fragrant. Add in a pinch of turmeric powder to get a golden yellow color to the dalia. Scoop out into the peanut plate.
Now add hing to the oil over medium heat and then add in the chillies and the curry leaves. Stir for a minute.Then stir in the cumin seeds till fragrant.
Now add in the peanuts and dalia to the oil. Sprinkle the turmeric powder and stir for another minute.
Meanwhile, transfer the crisp poha into a mixing bowl and then stir in the tadka/ tempering. Now add in the salt, sugar and amchur while the mixture is still hot.
Adjust the final mixture according to taste and store in air tight containers.
The final result was as close to my imagination as possible with the only thing that I really missed was the dried coconut.This time I managed without it but I will definitely add it in whenever next I lay my hands onto it.
Please Login to comment