Chooda - Anitha Shenoy
Recipe:
Thick poha- 1/4 kg
Peanuts-100gms
Roasted gram-100gms
Curry leaves- a catch
Dry copra pieces- small catch
Chilly powder- according to your taste
Turmeric powder-1 tsp
Salt to taste
Oil for deep frying.
Take a broad and deep kadai... Add half kadai oil.
When hot add a catch of poha and remove immediately to avoid more fry. Like this finish frying all the poha and transfer to a vessel with kitchen tissue to absorb extra oil.
Like wise deep fry everything one by one and mix with poha.
When it's hot add the powders along with salt and mix well. Once cools down transfer to a air tight container.
Peanuts-100gms
Roasted gram-100gms
Curry leaves- a catch
Dry copra pieces- small catch
Chilly powder- according to your taste
Turmeric powder-1 tsp
Salt to taste
Oil for deep frying.
Take a broad and deep kadai... Add half kadai oil.
When hot add a catch of poha and remove immediately to avoid more fry. Like this finish frying all the poha and transfer to a vessel with kitchen tissue to absorb extra oil.
Like wise deep fry everything one by one and mix with poha.
When it's hot add the powders along with salt and mix well. Once cools down transfer to a air tight container.
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