Amount of ingredients can always be changed based on your preference. If you love peanuts, increase the amount safely. If you like spice, add up more. You can make it oil-free.
Author: Ujwala Chintala
Recipe type: Appetizer
Cuisine: Indian
Serves: 2
Ingredients
1 cup brown rice poha
1-2 tbsp - healthy oil of your choice
½ tsp - cumin (jeera)
¼ cup - peanuts
¼ cup - roasted gram (dalia)
¼th cup - cashews
¼th cup - almond thins
5 - red chilies. Use red chili flakes if you are making oil free.
2 sprigs - curry leaves
¼th tsp - ground coriander powder - optional
¼th tsp - chili powder. Optional to make extra hot
Pink Himalayan salt
Instructions
Pour oil in a kadai, heat to medium. If making oil-free, skip this step. In next step, instead of chilies, add chili flakes.
Add red chilies. Fry till reddish brown.
Now add cumin. Fry till golden brown.
Now add peanuts and curry leaves. Fry peanuts for around 3 mins in medium-low heat. Stir often, to ensure they are roasted evenly on all sides.
Now add cashews and almonds. Fry for 3 minutes. Stir often.
Add dalia. Fry on medium-low heat for 8-12 minutes. Till you feel the crunch before they are hard.
Make sure curry leaves are dehydrated and crunchy.
Now add salt, if using, add coriander powder and chili powder.
Mix well for 2 minutes till salt is well coated evenly.
Turn off the stove. Let it cool. Store in an airtight container.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/brown-poha-chewda/