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Main Ingredients | Nylon Poha, Curry Leaves |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Poha Chewda
- 1 cup Nylon Poha
- 4-5 Curry Leaves
- 15-20 Curry leaves
- 1/4 medium Dry coconut (khopra)
- 2 medium Potatoes
- to deep fry Oil
- 1/2 cup Peanuts
- 1/2 teaspoon Mustard seeds
- 3/4 teaspoon Turmeric powder
- 2 tablespoons Roasted chana dal (dalia)
- to taste Salt
- 1 teaspoon Red chilli powder
- 1 tablespoon Powdered sugar (optional)
Method
- Remove stems, wash green chillies and pat them dry. Wash curry leaves and pat them dry.
- Thinly slice dry coconut. Peel, wash and cut potatoes into matchstick size pieces.
- Dry roast the poha in a kadai over a medium heat until crisp. Heat oil and deep-fry the peanuts. Drain onto an absorbent paper.
- In the same oil Deep-fry potatoes till golden brown to make potato-sallis.Drain onto an absorbent paper.
- Take the roasted poha in a bowl. Heat two tablespoons of oil in a pan and add mustard seeds and curry leaves.
- When the mustard seeds crackle add green chillies broken into half with hand. Add coconut slices and sauté.
- Add turmeric powder. Remove from the heat and add it to the poha. Mix.
- Add roasted chana dal, fried peanuts, salt, red chilli powder and mix.
- Add potato salli to the chewda. Mix well.
- Cool and store in an airtight tin. You can add powdered sugar if you so wish.
Nutrition Info
Calories | 1753 |
Carbohydrates | 192.6 |
Protein | 42.6 |
Fat | 90.5 |
Other Fiber | Fiber- 21.9gm |
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