HOT AVAL PORI (PUFFED RICE FLAKES)

HOT AVAL PORI

INGREDIENTS:

Aval pori  8  cups

Roasted groundnuts  1  cup (Skin removed)

Roasted gram  1  cup

Cashews  1/2  cup  (Broken in to pieces)

Pickled chillies  4

Chilly powder  1  tsp

Cumin seeds  1 and 1/2  tsp

Fenugreek  1 and  1/2  tsp

Salt

Coriander leaves  A few

Coconut oil  5  tbsp

Turmeric powder  1/2  tsp

Asafoetida  1/2  tsp

Mustard seeds  1  tsp

PREPARATION METHOD:

Sieve aval pori little by little to remove the dust.

Remove the semi puffed and unpuffed aval pori.

Roast the cashew nuts with a spoon of ghee, till golden.

Add the coconut oil to a hot, big pan.

Add mustard seeds, turmeric powder, asafoetida and curry leaves.

Add groundnuts, roasted gram, salt, broken chillies, cashews and chilly powder.

Fry for a minute and then add aval pori and mix well in medium heat.

Switch off the heat after few minutes  (3  to  4 minutes).

Dry roast cumin seeds and fenugreek till it splutters, in medium heat.

When it comes to room temperature powder it in the mixie.

Add this powder to the aval pori and mix well.

When the aval pori comes to room temperature, store it in a plastic cover.

Tie the cover with a rubber band and store it in an air tight container.

PS:  Pickled chilly is, soaked in buttermilk and dried well.

If it is not available, we can use red chillies.

Chilly powder can be added a little more, according to requirement.