Roasted Poha Chevdo
Roasted Poha Chevdo made out of flatten rice, flavored with spices, curry leaves and mixed with sautéed peanuts, cashews, dalia (Split Roasted Chick Peas), raisins
Servings: 10
Ingredients
- 1 lb Thin Poha
- ½ cup Peanut Oil any cooking oil would work (¼ cup + 3 tbsp)
- 15-20 Curry Leaves
- 5 Sliced Thai Green Chilis optional
- 1 cup Raw Peanuts
- 1½ cup Raw Cashews
- 1 cup Raisins
- ½ cup Dalia (Split Roasted Chick Peas)
- 2 tsp Salt
- 2 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 2 tsp Sugar
Instructions
- Pre heat oven on 250° F. Roast poha on flat baking tray for 45-60 min or until poha is crispy, mixing every 15 min and checking if the poha is crispy.
- Heat ¼ cup of oil in a wide heavy bottom pan.
- Add sliced thai green chilis, curry leaves, peanuts and cashews to the pan. Roast them on medium heat until golden brown, stir it frequently making sure it does not get burn.
- Add dalia and raisins to the pan and saute on medium heat for 3-4 minutes, stir it frequently making sure it does not get burn.
- Add roasted poha, red chili powder, salt, turmeric powder and sugar. Mix it gently until the poha is coated with spices.
- Add 3 tbsp oil in the chevdo and mix it gently until the poha is coated well with oil and spices.
- Keep cooking/stirring gently until chevdo is completely crispy.
- Take it off the stove and let it cool down. Once cooled down, serve it with a cup of masala chai! It stays good for 3-4 weeks in an air tight container.
