Poha no Chevdo
Poha no Chevdo is a breakfast classic. Making Diwali no naasto is such a bonding experience with families and I hope you choose to create something delicious this Diwali with your families!
Ingredients
- 1.25 pounds thin poha 575 grams
- 3/4 cup neutral oil
- 1 cup raw peanuts
- 1 tbsp sugar
- 1 tbsp mustard seeds
- 2 tbsp golden raisins
- 1 tsp salt
- 1 tsp dry chili powder you can also use fresh green chilies but you will have to temper them first, see step 5
- 1 tsp turmeric
- 1 stem of curry leaves 10-15 leaves
- 1/2 tsp asafoetida
Instructions
- Sift poha and place on a thin layer on a baking sheet.
- Bake on 400 degrees for 8-10 minutes you don’t want any color but you’re going for crunch. Toss the poha half way. You’ll know it’s ready by taking a small spoonful and crushing it. If you get a good crisp crunching sound your poha are ready.
- Meanwhile in a small pot heat up oil on medium low heat and add peanuts. Fry until they have a light brown color. About 5-10 minutes.
- While the peanuts are going place your poha in a large mixing bowl and add salt, sugar, and dried chili powder, and turmeric.
- Using a slotted spoon take out the peanuts and add to the poha. In the same oil add the raisins, asafoetida, and curry leaves. Add this to the poha.
- Mix consistently. At first, it'll seem like there isn't enough oil and that you won't get all of the poha yellow but keep mixing for at least 2-3 minutes, and sure enough, you will get a nice yellow color all around.
