Ingredients
1. Thin poha / rice flakes – 2 cups
2. Peanuts – 1/4 cup + 2 tbsp
Cashews – 2 tbsp, split
Pottu kadala / split roast gram dal / dariya dal – 2 tbsp
3. Raisins – 1 - 2 tbsp
Curry leaves – 1 – 2 sprigs
4. Turmeric powder – 1/4 tsp
Hing – 1- 2 pinches
Salt – 1/4 tsp, powdered (You can use a mortar and pestle to powder the salt and sugar)
5. Sugar – 1 tsp or to taste, powdered
Chilly powder – 1/2 tsp
6. Oil – 1.5 + 2 tsp
Method
1. Heat 1.5 tsp oil in a wide non-stick pan at medium-low heat. Add the thin poha and roast for about 4 minutes or until crispy, stirring continuously. Transfer to a wide plate to cool.
2. Heat 2 tsp oil in the same pan at medium heat. Add peanuts, cashews and roasted gram dal. Stir-fry for 3 minutes. Add raisins and curry leaves. Stir fry until curry leaves turn crisp. Add turmeric powder, hing and powdered salt. Mix well. Add roasted poha. Mix well and add powdered sugar and chilly powder. Mix well and switch off. Transfer to a wide plate to cool. Store in an airtight container for 1 – 2 weeks.
