Sonali Bhogle


Ingredients :

  • ½ kg thin pohe
  • 1 cup roasted or fried pea nuts or shengdane
  • 1 cup roasted chana dal or phutane
  • ½ cup thin slices of dry coconut
  • 1 tsp of jeera seeds
  • ½ tsp of rai seeds
  • 1 tsp garlic paste (optional)
  • 1 tsp turmeric powder
  • 10 green chilies
  • 10-15 curry leaves
  • 3 tsp of fried kaju
  • 2 tsp sugar
  • ½ cup oil
  • salt to taste

Method :

Roast pohe in a heavy pan without oil on low to medium flame and keep aside.Take a little quantity of oil and fry peanuts, phutane, kaju and keep aside.Heat the oil in heavy pan. Add rai, jeera, curry leaves, green chilies, garlic paste and turmeric powder.Now add all fried nuts and mix well.Add salt and sugar.Immediately add all roasted pohe and mix well till pohe is well coated and look light yellowish. Cool and store it in a airtight container.
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