Wednesday, 5 August 2009

Kachha Poha Chivda / Dadpey Pohe

This one comes straight from my mother's kitchen. A quick tangy snack to pep yourself!


Poha (Thin variety)
Chopped tomato
Chopped Onion
Cilantro / Coriander
Roasted Peanuts (optional)
1 tbsp oil
Red chilly powder
Mustard seeds for tempering
Any pickle avaiable at home, preferably lime (to taste)
Salt to taste

Take a large dish to make the mixing of ingredients easy. Add poha, tomatoes, onions, roasted peanuts, and pickle.
Heat the oil. When the mustard seeds start dancing, put asafoetida and chilly powder. Pour this tempering over the mix in the plate. Add salt to taste.
Now, nicely mix the entire thing. Keep covered for 10 minutes. The tomatoes will leave water and your poha will become soft.
Garnish with coriander and serve. Voila! The tangy snack is ready in minutes!!!

1 comment:

Rohan said...

A variation of using tomatoes is using curd or yogurt (blended). Also, try using crumbs of a freshly roasted poha papad (the ones we get from Pen region of MAH). Ani freshly cut green chillies... Simply majestic :-)