There are some recipes that are etched in your memory as a childhood favorite. No matter how old you get, it’s hard to forget that authentic taste. Among such childhood favorites is this Poha Namkeen which used to be my favorite evening snack. Mum would give both me and my brother a small bowl of this Namkeen or chivda along with milk and some biscuits and we used to be so happy and quickly had it before running away to play.
So after so many years, I remembered this snack and asked mum to teach it to me and I made it. And loved the result so much. Here’s the recipe, hope you love it too.
PREPARATION TIME: 10 minutes
COOKING TIME: 12-15 minutes
SERVINGS: 1 Big Jar
DIFFICULTY SCALE: Easy
- Poha – 2 cup
- Puffed rice or murmure – 2 cup
- Bhune chane (without peel/chilka) – ½ cup
- Dried coconut – ½ cup
- Peanuts – ½ cup
- Curry leaves – 4-5 sprigs
- Green chilli – 3-4
- Cumin seeds – ½ teaspoon
- Mustard seeds – 1 teaspoon
- Turmeric Powder – 1 tablespoon
- Powdered sugar – ½ cup
- Oil – ½ cup
- Salt – to taste
- We will start with shallow frying the poha/chivda. Take a kadhai or wok and heat 4-5 tablespoons on oil and allow it to heat.
- Add in the poha and let them cook in the oil till they become crispy. Drain well to remove the excess oil.
- In another kadhai, take murmure or puffed rice and dry roast them.
- Take a big mixing bowl or thali and place the roasted puffed rice and fried poha in it.
- Cut thin and long slices of the dried coconut.
- Take a small pan and add 2-3 tablespoons of oil, and add some mustard and cumin seeds to it. Once they crackle, add in the turmeric powder, curry leaves, peanuts and coconut slices. Cook for about 3-4 minutes.
- Once they are nicely fried, add them to the big bowl as well.
- Add in the bhune chane and add in the powdered sugar and salt as well.
- Mix well and there you are, ready with a month of tea-time snack.