This Diwali was special , it has given me hope and a new dream. Hope in the form of this Blog. Hope that I can find my niche and that this blog will be the guiding light. While i write this post I also hope that 2017 will be a year to remember. This is the recipe that I learned from my mom. She from her mother or her mother in law maybe. I think of my cousin whenever I make this and I haven’t met anyone who loves this more than him. Both of us ate this with homemade curd for breakfast or evening snack . This may sound like a weird combination but i eat this even now. I often made this for dad- Take a bowl of chiwda, mix in chopped onions and tomatoes, green chilies , and lots of freshly desiccated coconut. Yum!
Thin Poha- 250 grams
Fried Gram -60 grams
Peanuts- 60 grams
Sesame Seeds-2 tbsp.
Green Chilies Chopped- 4 Nos
Curry Leaves -A few
Puffed Rice- 1 cup
Thin Fried Potato Strips- ½ cup (Optional)
Hing/Asafoetida- ½ tsp
Step 1- Dry the Poha under sunlight for two hours for two -three days. You can also fry roast this in an OTG for 7-8 minutes like I did.
Step 2- Dry Roast the poha in a Kadhai. Set aside in a big vessel, speading it out evenly.
Step 3- Fry the Thin Potato Strips and set aside. Mine was store brought. Adding this is your choice
Step 4- In a big wok add oil, once this heats add chilies and curry leaves. Once they change color add the peanuts, after about two minutes add the fried gram. Roast this and ensure it doesn’t burn. Add the Sesame seeds and now add the Turmeric and Hing. At this stage make sure none of these ingredients are burnt or underdone.
Step 5- Tip in the Poha and Puffed Rice . Mix well and ensure that the tadka is spread well and has a nice yellow colour. Add the salt and Sugar. Mix . Roast until they turn crispy.
Step 6- Add the fried potato strips and let cool completely and store in an airtight jar. Stays for about a month.