This traditional teatime snack tastes good if crunchy. Frying the poha improves its texture, flavour and appearance.
    Preparation Method
  1. Clean and sieve the pressed rice. Keep aside.
  2. On medium flame, heat oil in a frying pan till it smokes. Carefully place the deep flying colander in the oil.
  3. Deep fry, one at a time, the green chillies, curry leaves, nuts and raisins. Keep aside.
  4. Deep fry, at a time 1/4 cup of pressed rice. Remove as soon as the rice fluffs up. Keep aside. Each time pressed rice is fried, heat the oil till it smokes.
  5. Gently mix all the fried ingredients. Add asafoetida, salt, mango, chilli and turmeric powders.
  6. Cool and store in an airtight container.
    Additional Note
  • For all fried ingredients - remove, drain and put them on an absorbent paper.


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Serves : 6 cups
Ready In : 20 Minutes
Level :
Tithi :
Tastes :
Cuisine :
  1. 2 cups pressed rice (thick pauva)
  2. 1 teaspoon red chilli powder
  3. 1/2 teaspoon turmeric powder
  4. pinch of asafoetida
  5. pinch of dry mango powder
  6. 3 green chillies (cut)
  7. 6 curry leaves
  8. 1 tablespoon sugar (optional - to taste)
  9. salt to taste
  10. Optional (as per individual taste)
  11. 1/2 cup peanuts
  12. 1/4 cup gram (roasted, puffed, split - dalia)
  13. 1/4 cup cashew nuts
  14. 1/4 cup channa dal (soaked & fried)
  15. 1 tablespoon dried coconut (slices, roasted)
  16. 1 tablespoon raisins
  17. oil (to deep fry)


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