Tired of the same old snacks? Craving something crunchy, flavorful, and uniquely Indian? Then look no further than crispy poha namkeen! This delightful snack transforms humble flattened rice into a delightful, addictive treat, perfect for munching on throughout the month. Its versatility lies in its adaptability – adjust the spices to your liking, creating a personalized flavor profile that suits your palate perfectly. Imagine the satisfying crunch with each bite, the complex blend of sweet and savory notes dancing on your tongue. This recipe offers a longer shelf life, making it an ideal make-ahead snack for busy weeks.
This recipe provides a detailed, step-by-step guide to crafting this incredibly simple yet rewarding snack. From preparing the poha to achieving that perfect crisp, we'll walk you through every stage ensuring a batch of crispy poha namkeen you'll be proud of. Prepare to be amazed by how easily this delicious and satisfying snack comes together. Let's get started!
Tools Needed
- Sieve
- Plate
- Wok/Pan
- Mixer jar
Ingredients
- Poha (thick): 3 cups
- Peanuts (raw): 1 cup
- Curry leaves
- Salt: 1 spoon
- Sugar: 3 spoons
- Turmeric powder: <1/2 spoon
- Sev namkeen: 1 cup
- Oil
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Sieve the poha to remove dust.
- Fry raw peanuts on low flame until crispy and light brown.
- Fry curry leaves until crispy.
- Grind salt and sugar in a mixer jar to make a powder.
Step 2. Fry the Poha and aromatics
- Heat oil in a wok until very hot (a piece of poha should immediately float). Fry the poha in batches until puffed and crispy. You can use a sieve to fry poha directly in oil for easier handling.
- Heat a pan, add oil and turmeric powder. Fry until fragrant.
Step 3. Combine and Season
- Add fried poha, peanuts, and curry leaves to the pan. Turn off the heat.
- Add sev namkeen and mix well with turmeric.
Step 4. Mix and Finish
- Sieve the salt-sugar powder and add it to the mixture. Mix thoroughly (off heat) for 4-5 minutes until well combined.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Don't wash the poha before sieving it.
- Fry poha on medium flame, ensuring the oil is hot enough.
- Use a sieve to fry poha in oil for easy handling.
- If using pre-roasted peanuts, skip frying step.
- Don't add too much turmeric powder.
- Turn off the gas flame before adding the sugar powder to prevent melting.
Nutrition
- Calories: approximately 600-700
- Fat: 30-40g
- Carbs: 70-80g
- Protein: 10-15g
FAQs
1. How long does crispy poha namkeen last?
When stored properly in an airtight container in a cool, dry place, this namkeen can last for up to a month.
2. Can I adjust the spice levels in the recipe?
Absolutely! Feel free to add more or less chili powder, garam masala, or other spices to suit your preferred level of spiciness.
So there you have it – a simple yet incredibly satisfying recipe for crispy poha namkeen that will keep you snacking happily for weeks to come. Enjoy the crunchy texture and the delightful blend of flavors, perfect for any occasion. Now go forth and create your own batch of this addictive and versatile treat!