Easy to prepare yet well balanced and healthy Indian snack with less grease was a staple item back in Seattle whenever friends gathered around for potluck. That’s how I got into it… Interestingly, tiny pieces of garlic crisps does the ruse to enhance the flavor while the variety of elements such as flaked rice or aval, roasted Spanish peanuts, channa dal and thin crispy noodles gives rich volume to it. All the elements are appetizingly blended into a healthy mixture! If you really wish to prepare something like this, it’s time to head to one of your local Indian stores 🙂
There are various methods out there. See below to get an idea of how I prepare this;
Spanish peanuts – 2 cups
Canola oil – 2 tsp.
Flattened rice or poha – 3 cups
Thin crispy (store-bought) noodles – 1 cup
Roasted channa dal – 1 cup
Garlic – 2 tbsp, minced
Red chili flakes – 2 tbsp
Curry leaves – 2 sprigs, rinsed and cleaned
Roast the peanuts in the oven for 5- 10 minutes – I would spray oil over it to get the shiny texture. Remove it from the oven and keep it outside to cool completely. By doing so, you get the right texture and crispiness as well. Otherwise the extensive time in the heat could cause the peanuts to burn and the burned smell could spoil the entire mixture.
Then after, heat the oil in a medium pan over medium-low heat. Add minced garlic, dry chili flakes and curry leaves. After a few seconds, add flattened rice or poha. Stir well until the poha turns crispy and crunchy, yet not browned or burned. The practical idea is to remove it from the heat and allow it to cool in the room temperature. In the process you get the right crispy texture. Bring everything together in a large bowl. Mix well. Enjoy!