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Flaked rice and papad sautéed with spices, peanuts and coconut. Use a thin variety of poha commonly known as "nylon poha", to make a crispier snack. This recipe can be stored in an air-tight container for several days. Add the roasted and crushed papad to it just before you are ready to serve.
- Roast the beaten rice in a broad non-stick pan for approx. 3 to 4 minutes or till it is crisp, while stirring occasionally. Keep aside.
- Heat the oil in a broad non-stick pan and add the mustard seeds.
- When the seeds crackle, add the peanuts and dry coconut and sauté on a medium flame till they turn golden brown in colour.
- Add the asafoetida, turmeric powder, green chillies, curry leaves and roasted chana dal and sauté on a medium flame for a few more seconds.
- Add the roasted beaten rice, sugar, salt and crushed roasted papad, mix well and cook on a medium flame for 1 minute.
- Cool and store in an air-tight container.
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