Monday, August 9, 2010
Thin Poha (baked or roasted) with spices makes this delicious chevda an anytime snack. An all time family favorite, traditionally a Maharashtrian recipe ...
12 cups Thin Poha
3/4 cup oil
1 cup garlic (clean, cut in small cubes)
1/2 cup green chillies (loosely packed, cut in round circles)
1/2 cup Chana Dalia (plain or roasted)
1/2 cup Peanuts (plain or roasted)
1/4 cup shredded coconut OR dry coconut cut in thin long slices
1/4 cup curry leaves
1 teaspoon jeera (jeeru)
5 tablespoons sugar
4 teaspoons salt
1/2 teaspoon turmeric powder
1/4 teaspoon hing
1. BAKE : Preheat oven to 350F. In a pizza plate or baking sheet, add 4 cups Thin Poha, shake spread evenly on the plate.
Bake for 12-14 minutes till Poha turns crisp to the bite (but does not brown)
Remove plate from oven, remove poha on a big dry plate till other batches are baked.
Repeat for the next 2 batches.
OR ROAST : If you do not have an oven, Thin Poha can be dry roasted on medium flame on the gas stirring continously till crisp.
2. TADKA/VAGHAAR : Heat 3/4 cup oil for tadka/vaghaar on medium heat.
Once oil heats, add 1 cup fresh garlic (clean, cut in small cubes)
Once garlic starts turning pink, add 1/2 cup Chana Dalia & 1/2 cup Peanuts (if you are using plain Dalia or Peanuts, if they are already roasted, you can add them later)
Keep stirring, roast Dalia & Peanuts till they are more crisp, pink
Add 1/2 cup green chillies (loosely packed, cut in rounds) Keep stirring.
Add 1 teaspoon jeera & 1/4 teaspoon hing
Add 1/4 cup shredded coconut OR dry coconut cut in thin long slices & 1/4 cup curry leaves
Add 1/2 teaspoon turmeric powder, mix all the spices well.
Reduce the flame to low (3/10 gas setting)
Add the baked/roasted Thin Poha, add 5 tablespoons sugar, 4 teaspoons salt & mix the chevda well.
Taste for spices & switch off the gas.
Let the chevda cool down & store in an airtight container.
Serve as an anytime quick snack.
Prepare & enjoy !!!
Posted by falguni at 4:39 PM