What you need: Makes 6 cups
6 cups/about 1 lb ultra thin poha/beaten rice flakes
1 Tbsp olive oil
3 to 4 green Thai chilies, slit in half
1/2 cup peanuts
A few sprigs of curry leaves
3 to 5 cloves of garlic, sliced into thin strips
1/4 tsp asafoetida
1/4 tsp turmeric
1/4 tsp red chili powder
1/2 tsp sugar
1/2 tsp salt
Place poha in a large glass bowl. Microwave it for 5 good minutes, stopping at 30 second intervals to toss, so the heat is distributed evenly. Microwave times may vary. When the poha are crisp and crunchy, remove and set aside.
In a large shallow pan on medium heat, add olive oil and peanuts. Roast them until they are crunchy. Add the chopped green chilies, curry leaves, and garlic. Roast them until the garlic and curry leaves are crispy. Add all the powders, salt and sugar; mix it into the roasting peanuts. Turn off the heat. Pour in the microwaved poha and toss them all together for about a minute. Let the mixture cool completely. Store at room temperature, in an airtight container.
It's a great snack with evening coffee or tea. Enjoy!