GREEN POHA

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 4

Ingredients

 

For poha chivda namkeen

• 2.5 cup or 250 grm thick poha
• ½ cup peanuts
• ¼ cup roasted chana dal
• Some curry leaves
• Green paste
• Chivda masala
• 2 tbsp oil+ oil for deep frying

For green paste

• 2 cup or 50 grm coriander leaves
• 5-6 spicy green chilli

For chivda masala

• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• 1 tsp black salt
• 1 tsp salt
• 1 tsp chaat masala

• Instructions

  • Take 2.5 cups or 250 g thick poha and sieve it.
  • Then heat oil, add 50 g or 2 cups fresh coriander leaves into a sieve and fry till they become crispy. Take out onto a plate.
  • Then add 5–6 chopped spicy green chilies into the sieve and fry till they become crisp. Take out onto a plate.
  • When the fried coriander leaves and green chilies cool down, add them into a mixer jar and grind into a green paste. Keep it aside.
  • Then in a mixer jar, add 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp fennel seeds, 1 tsp black salt, 1 tsp salt, 1 tsp chaat masala, 1/8 tsp or a pinch of limbu na phool (citric acid), and 4 tbsp sugar. Grind it. Chivda masala is ready, keep it aside.
  • Now heat oil in a pan, take ½ cup peanuts in a sieve and immerse the sieve in the oil. Fry the peanuts till they are light brown in color. Remove them onto a large plate.
  • Next, fry ¼ cup roasted chana dal  in the same way and remove them onto the same plate.
  • Then add ¼ cup curry leaves and fry till they become crisp. Take them out onto a plate.
  • Lastly, fry poha in batches on high flame till they expand in size. No need to brown them.
  • Keep frying and keep collecting them in a bowl till you finish all the poha.
  • Now in a tadka pan, add 2 tbsp oil and heat it. Add the prepared green paste and sauté it.
  • Then add the green paste and chivda masala into the poha and mix well. Poha should be properly coated with the green paste and masala.
  • Then add fried peanuts, chana dal, and curry leaves. Mix well.
  • Let it cool down completely. Store  chivda in an airtight container.
  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  
  

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