Roasted Spicy Chevda

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:

1. Roast the poha and peanuts on a non stick pan. Stir occasionally until the poha is crisp (approximately 4 to 5 minutes).
2. Heat oil on a nonstick pan and add mustard seeds, cashews, green chilies, curry leaves and the roasted chana dal. Mix together.
3. 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. 
4. Let it cool and store in an air-tight container.
5. Serve with hot tea as a snack.