Preparation:
Take 4 heaping cups thin poha and heat to toast over medium heat in a dry skillet.
Put 2/3 cup of oil and heat in another skillet.Add 4/5 cup peanuts in skins and 1 cup split dalia.Brown these and drain taking them out of the oil.
Add 4/5 cup cashew pieces to the oil and brown.Take out of the oil and drain.
Add 3 large branches of curry patta,1 tpsp white til(sesame seed)and 1/2 tsp haldi to the oil.mix in the toasted poha,peanuts,dalia and cashews and stir on low heat.
If desired you can add 1 can of shoestring potatoes .Then add 1 tsp salt,1-2 tsp sugar and lime powder or citric acid to taste.Stir all.
Note:It is important to stir the ingredients well and take off the burner when the pan is too hot to avoid burning the ingredients.
Sorry about the lack of formatting as I have been trying to read my notes that I used a couple of years ago when I made this.It was delicious but calorific.
michelle singh |
