Homemade Recipes

Ingredients:

1/2 kg Thin poha (rice flakes)

1 cup Daliya / porridge

1/2 cup Whole peanuts

6 tbsp Caster Sugar

4 tbsp Coriander seeds

10 Cloves of garlic

12 Curry leaves, crushed

1 heaped tbsp Mustard seeds

1 heaped tbsp Cumin seeds

1/2 tsp Asafoetida

1 heaped tbsp Red chili powder

1 tsp Turmeric powder

1/3 cup Oil

Salt to taste

Directions:

First crush the coriander seeds in a mortar and pestle. Keep it aside. Heat oil in a large pan. Add mustard seeds, cumin seeds, asafoetida and curry leaves. Let them splutter. Add crushed coriander seeds and sauté for a few seconds. 

Then add peanuts and fry till they become slightly brown in colour. Add chopped garlic and sauté till the raw smell goes away. It will take few seconds. 

Add daliya and sauté for a minute. Reduce the heat. Add red chilli powder, turmeric powder and salt to taste. Start adding a small quantity of poha at a time and keep mixing with the spices. Keep mixing the poha continuously so that it won't burn at the bottom. Roast for 15-20 minutes on low heat till the poha turns crispy. Transfer it to a big container. Add powdered sugar to the warm chevda. Mix it really well. Let it cool down completely. Store chevda in an air tight container. Add chilli crisps if you like.