The perfect nashta during chai time. You can store it in an air tight container for up to 2 weeks.

POHA CHIWDA

Ingredients

2 cups thin pressed rice (patla poha)
1 tbsp oil + for deep frying
¼ cup cashew nuts
½ cup raw peanuts
12-15 garlic cloves, sliced
10-12 curry leaves
4 green chillies, slit
1 tsp mustard seeds
¼ tsp asafoetida (hing)
¼ cup roasted Bengal gram (daaliya)
¼ tsp turmeric powder
Salt to taste

Method

1. Heat sufficient oil, deep fry cashew nuts till golden brown and crisp. Drain on an absorbent paper. In the same hot oil, deep fry raw peanuts and deep fry till golden brown and crisp. Drain on the absorbent paper.
2. Dry roast pressed rice in a non-stick deep pan till they crisp up. Take them out and set aside.
3. Heat 1 tbsp oil in the same pan, add sliced garlic and sauté till golden brown. Add green chillies and sauté for a few seconds.
4. Add curry leaves and mustard seeds and let them splutter. Add asafoetida and the fried peanuts and cashew nuts.
5. Add roasted Bengal gram and turmeric powder, salt and sauté for a few seconds.
6. Add the roasted pressed rice and mix till well combined. Take the pan off the heat. Allow to cool to room temperature.
7. Store in an air tight container or serve as required.

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