ChefXi OfficialA vibrant, crunchy snack of flattened rice pearls tossed with golden turmeric, toasted nuts, and the electric snap of fresh curry leaves.
In a large heavy-bottomed pan or kadai, dry roast the poha over medium-low heat until it becomes crisp and slightly curled. Remove and set aside.
Be gentle; you want a crunch, not a color change.
Heat the vegetable oil in the same pan. Add the raw peanuts and fry until they turn a deep golden brown and start to pop.
Stir constantly for even browning.
Add the roasted chana dal and coconut slices to the oil. Fry for another minute until the coconut edges are golden.
Coconut burns quickly, so watch it closely.
Lower the heat. Add the mustard seeds. Once they splutter, add the slit green chilies and fresh curry leaves. The leaves will crackle and release their fragrance.
Stir in the turmeric powder and immediately add the roasted poha back into the pan. Toss thoroughly to ensure every flake is coated in the golden oil.
Speed is key here so the turmeric doesn't burn.
Turn off the heat. Sprinkle the salt and powdered sugar over the mixture. Toss one final time to achieve that perfect sweet-savory harmony. Allow to cool completely before storing.
The soul of this snack lies in the 'Tadka'—the tempering of spices. Ensure the oil is shimmering before adding the mustard seeds; they should crackle like a sudden downpour on a tin roof. If you cannot find fresh curry leaves, skip them rather than using dried, as the aromatic oils are the essence of the dish. Store in an airtight container for up to two weeks, though they rarely last two hours.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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