Spicy poha chevda is a crunchy and savory snack that is quick and easy to make. When I was growing up, one of my friends from school always used to bring chevda and we would all will enjoy it. My mom preferred to make fried chevda, but I liked the roasted one. I enjoy this version of chevda to this day. For this recipe, I used a thin variety of poha commonly known as nylon poha. This mix may be stored in an air-tight container for several days. This guilt-free chevda is a good option for a mid- morning or afternoon snack.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 4
Ingredients:
2 cups beaten rice (poha)
2 tablespoons peanuts
2 tablespoons roasted chana dal
2 tablespoons cashews, chopped
10 curry leaves
1 teaspoon red chili powder
4 green chilies, slit lengthwise
1/4 teaspoon turmeric powder
1/2 teaspoon mustard seeds
2 teaspoons powdered sugar
2 teaspoons oil
Pinch of hing
Salt to taste
Directions:
- Roast the poha and peanuts on a non stick pan. Stir occasionally until the poha is crisp (approximately 4 to 5 minutes).
- Heat oil on a nonstick pan and add mustard seeds, cashews, green chilies, curry leaves and the roasted chana dal. Mix together.
- When the seeds start to crackle, add the asafoetida/ hing and turmeric powder. Mix well. Then, add the roasted poha and peanuts, sugar, red chili powder and salt. Mix together.
- Let it cool and store in an air-tight container.
- Serve with hot tea as a snack.