Papad Poha

by Tarla Dalal

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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. Munch on this low calorie snack at any time of the day.

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Preparation Time: 5 mins.
Cooking Time: 8 mins.
Makes 11/2
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Ingredients

1 cup beaten rice (poha)
1 urad dal papad, roasted and crushed
1 tbsp raw peanuts
1 tbsp dry coconut (kopra), cut into thin pieces
2 green chillies, slit lengthwise
4 curry leaves (kadi patta)
1 tbsp roasted chana dal (daria)
1 tsp powdered sugar
1 tbsp oil
salt to taste

For the tempering
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
a pinch turmeric powder (haldi)

Method

Roast the poha in a pan, stir occasionally, till the poha is crisp (approx. 3 to 4 minutes).
Heat 1 tablespoon of oil in a pan, add the peanuts and dry coconut and sauté till they turn golden brown.
Add the green chillies, curry leaves and chana dal and sauté for a few seconds. Keep aside.

How to proceed

To prepare the tempering, heat the oil in a pan and add the mustard seeds. When they crackle, add the asafoetida and turmeric powder and stir.
Now add the roasted poha papad, peanuts, dry coconut, green chillies, curry leaves and chana dal and mix well.
Add the sugar and salt and mix well.
Cool and store in an air-tight container.
Add the roasted papad, mix well and serve.

RECIPE SOURCE : Snacks Under 10 Minutes