Ingredients
3 Cup Thin Poha, dry roast
1 tbsp oil
5 tbsp Peanuts
3 tbsp Chana Dal
¼ Cup Dry Coconut slices
For Tempering
2 tbsp Oil
A pinch of Hing
½ tsp mustard seeds
2 Green Chillies, slit
6-7 Curry Leaves
1 tbsp Ginger Garlic Paste
1 tsp Turmeric Powder
1 tbsp Sugar
Salt to taste
Process
- Dry roast the poha till they turn crispy. Keep aside.
- Fry the peanuts, chana dal and dry coconut slices individually in oil and keep aside.
- Heat oil in a kadai. Add hing, mustard seeds, green chilies and curry leaves, when they turn crispy add ginger garlic paste and stir well.
- Add turmeric powder, sugar and salt. Stir well.
- Add the poha mixture and toss in the spiced oil. Switch off the flame.
- Serve or store in air-tight container.
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