Preparation time
- Total: Approximately 40 minutes
- Preparation: 10 minutes
- Cooking: 30 minutes
Ingredients
- 2 cups Poha (Flattened rice)
- 1/2 cup Red khara sev
- 1/2 cup Boondi
- 1/4 cups Roasted Peanuts (Moongphali)
- 1/4 cup Chana dal (Bengal Gram Dal) - roasted
- 20 Curry leaves
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Asafoetida (hing)
- 1/2 teaspoon Red Chilli powder - adjut
- Salt - to taste
- Sunflower Oil - for deep frying
Instructions
- To begin making the Aval mixture recipe, first heat oil in a small wok/kadhai
- Place the Poha in a medium sized sieve with a handle and dip it in the hot oil
- Once the Poha sizzles take them out of the oil, drain it and place on an absorbent paper
- Do this in batches, 1/2 cup at a time
- Fry the groundnuts, roasted chana dal, curry leaves separately in the same oil and drain on absorbent paper
- Take the oil off the heat
- Keep 1 tablespoon oil in the wok and take out the rest
- Add the hing, turmeric powder and red chilli powder to the hot oil in the wok
- Pour this over the Poha
- In a large mixing bowl add the poha, groundnuts, roasted chana dal, curry leaves, sev, boondi and toss it together to mix
- Add salt if required
- Cool and store it in an airtight container
- Serve Aval Mixture with Kesari Gujiya and Masala Chai to your guests during festivals and special occasions
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- North Indian Recipes
- Snack
- Vegetarian