Name: Paper Poha Chivda recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: Rice Flakes (Paper Poha) - 1 Kg; Peanuts (Moong Phalli) - 100 Grams; Roasted Chana Dal (Bhone Chana Dal) - 100 Grams; Finely Sliced Dry Coconut (Barik Kata Khopra) - 100 Grams; Curry Leave (Curry Patta) - 30 to 40 leaves; Finley Chopped Mint Leave (Barik Kata Pudina) - 1 Bunch; Finley Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Slit Green Chilies (Kati Hari Mirch) - 5 to 8; Coriander Seeds (Sabit Dhaniya) - 1 Table Spoon; Sesame Seeds (Til) - 1 Table Spoon; Dry Red Chillies (Sukhi Lal Mirch) - 8 to 10; Asafoetida (Hing) - 1 Tea Spoon; Cumin Seeds (Jeera) - 1 Table Spoon; Mustard Seeds (Rai) - 1 Table Spoon; Turmeric Powder (Haldi Powder) - 1 Table Spoon; Citric Acid Powder (Nimbu Ke Sat Ka Powder) - 1 Tea Spoon; Sugar (Chini or Shakkar) - 1 Table Spoon; Oil - As Per Requirement; Salt (Sendha Namak) - According to Taste

ABOUT Paper Poha Chivda RECIPE

Paper Poha or Rice Flakes are gluten free, it can be consumed by those allergic to wheat products. You get iron, vitamin B, carbohydrates and proteins from them. Using this healthy ingredient in Jai Ki Rasoi Se made "Paper Poha Chivda"

Ingredients Serving: 10

Rice Flakes (Paper Poha) - 1 Kg
Peanuts (Moong Phalli) - 100 Grams
Roasted Chana Dal (Bhone Chana Dal) - 100 Grams
Finely Sliced Dry Coconut (Barik Kata Khopra) - 100 Grams
Curry Leave (Curry Patta) - 30 to 40 leaves
Finley Chopped Mint Leave (Barik Kata Pudina) - 1 Bunch
Finley Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Slit Green Chilies (Kati Hari Mirch) - 5 to 8
Coriander Seeds (Sabit Dhaniya) - 1 Table Spoon
Sesame Seeds (Til) - 1 Table Spoon
Dry Red Chillies (Sukhi Lal Mirch) - 8 to 10
Asafoetida (Hing) - 1 Tea Spoon
Cumin Seeds (Jeera) - 1 Table Spoon
Mustard Seeds (Rai) - 1 Table Spoon
Turmeric Powder (Haldi Powder) - 1 Table Spoon
Citric Acid Powder (Nimbu Ke Sat Ka Powder) - 1 Tea Spoon
Sugar (Chini or Shakkar) - 1 Table Spoon
Oil - As Per Requirement
Salt (Sendha Namak) - According to Taste

Instructions

Dry roast paper poha till it turns to light golden brown and keep it aside to get cool
Heat oil in a kadai or frying pan. Once the oil is hot deep fry peanuts, roasted chana dal and finely sliced dry coconut and keep it aside
To prepare the tempering add cumin, mustard, dry coriander, sesame seeds, asafoetida, turmeric powder, curry leaves, dry red chillies, slit green chillies, finely chopped green coriander and mint leave. Cool till all the ingredients leaves the flavor in the oil
Take a vessel add dry roasted paper poha, deep fried peanuts, roasted chana dal, finely sliced dry coconut and complete tempering
Finely add citric acid powder, sugar and season it with salt according to taste. Once again mix it gentle and all it to get cool
Now the dish is ready to be served along with hot cup of tea

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