You must be surprised with the name…..right? I think even very few Maharashtrian would know this recipe. It is my Mai Aaji special recipe from Marathwada. It's a very simple, tasty and crunchy type of chutney. You can have it with chapati, paratha, bhakri, Gakar or bread. You can store it for 8-10 days.
Thick Poha- 2-3 tablespoons
Urad Papad - 1
Danyach Kut (Roasted peanut powder) - 2 tablespoons
Garlic cloves -3-4
Red chilli powder - 2 teaspoons
Mustard seeds - 1/4 teaspoon
Oil - 4 tablespoons
Salt as per taste.
Chop garlic cloves. Fry or roast papad and crush it finely. Heat oil in Kadai. Add mustard seeds. When it starts spluttering, add chopped garlic . When it turns to light brown add Poha very slowly. Because of oil Poha will get nicely fried. Then off the flame. Now add crushed papad, red chilli powder, salt & Danyacha Kut (Roasted peanut powder) and mix wel. Within 2 minutes crunchy Bhurka is ready. It awesome tastes with Gakar.
This goes to Kurinji's "HRH – Rice Flakes" event
Some more Recipes of Poha for the event.