You can view the video recipe here

Poha Namkeen first time this one I have tasted in Pune in one of my Maharashtrian friend.I got to know some recipe from this thin poha…it is so tasty.And main healthy point is this is non fried.Recently one more maharashtrian friend Satya told me to upload poha namkeen video…so see friends what a coincidence both are from same place,one friend I have asked and the other one asking me.So this tasty recipe I dedicate to both of them.Lets get started

Preparation Time 5 min
Cooking Time 12 to 15 min
Serving Persons  6 to 8

Ingredients

250 gm thin poha

1/4 cup peanuts

10 -12 cashewnuts

2 tbsp kismis

5 green chili chopped

2 strings of curry leaves

2 whole red chili

2 tbsp chutney chana dal

1 tbsp sugar powder

1/2 tsp turmeric powder

1/2 tsp red chili powder

1 tsp kashmiri red chili powder

Black Salt to taste

3 tbsp of ground nut oil

Procedure

First dry roast the thin poha and sauté for some time till the poha gets crispy.
Now heat oil in a pan and add green chili,sauté this till it gets crispy.
Now add the peanuts and sauté this till it gets crunchy.
Next add cashewnuts,then add chutney chandaal,then kismis,then curry leaves.
Saute this till these get crispy,the pint is to add one after another as each ingredients takes different times for roasting…
Now add all spice masalas and mix it well.
Next add the sugar powder to this.
Add the dry roasted poha and mix it well,sauté for few minutes so that all maslas well absorbed by the poha.
Make it cool down and store in an air tight container.

Notes

You can use any oil instead of ground nut oil.
Almonds also can be added…for crunchyness.
You can use coconut thin slices also.
Before video I have tried this recipe,so I did two methods.
First methos after making masala I add the thin poha as it is and sauté till it gets crispy,but this methos takes more time to make the poha crispy.
The second method is to dry roast the poha first and then add to the masala mixture,it takes less time so follow the second method.
By roasting the green chili it turns to crispy and we get the flavour also with less spicy.
Saute all ingredients in low flame,otherswise it get burnt.