Paper Avalakki is thin version of avalakki/ Flattened rice/poha. This can be sun dried or roasted on low flame to make it crispy. Use of it in the mixture makes it low calorie as there is no need of frying it in oil.
Avalakki mixture/ Poha mixture is a popular crunchy snack in India. It is prepared during Krishna Janmashtami and Diwali. This low fat snack is quick and very easy to prepare at home and prefect to munch on with your evening tea/ coffee. Paper avalakki/ thin poha is dry roasted till crispy and mixed with fried nuts and spices. It has a great shelf life, so you can store them in airtight container and enjoy them.
For variation you can add any combination of finely chopped onions, tomatoes, cucumber, carrots with chaat masala, black salt and chili powder to the prepared mixture, give a stir and serve.
Quantity of ingredients mentioned below is just for the reference. You can increase/decrease/omit the ingredients according to your preference.
Ingredients :
Avalakki mixture/ Poha mixture is a popular crunchy snack in India. It is prepared during Krishna Janmashtami and Diwali. This low fat snack is quick and very easy to prepare at home and prefect to munch on with your evening tea/ coffee. Paper avalakki/ thin poha is dry roasted till crispy and mixed with fried nuts and spices. It has a great shelf life, so you can store them in airtight container and enjoy them.
For variation you can add any combination of finely chopped onions, tomatoes, cucumber, carrots with chaat masala, black salt and chili powder to the prepared mixture, give a stir and serve.
Quantity of ingredients mentioned below is just for the reference. You can increase/decrease/omit the ingredients according to your preference.
Ingredients :
- Paper Avalakki/ Thin Poha - 4 cups
- Groundnuts - 1/4 cup
- Fried Gram - 4 tbsp
- Cashewnuts - 15 split into halves
- Raisins - 4 tbsp
- Dry Coconut slices - 1/4 cup
- Red Chili - 3-4 halved
- Green Chili - 2 slit
- Curry Leaves - 2 sprigs
- Mustard Seeds - 1 tsp
- Cumin Seeds - 1 tsp
- Fennel Seeds/ Saunf - 1 tsp
- White Sesame/ Till - 1 tbsp
- Tumeric Powder - 1/2 tsp
- Chili Powder - 2 tsp
- Salt to taste
- sugar - 1/2 tbsp
- Oil - 3 tbsp
Method :
- In a large kadai take paper avalakki/ thin poha and dry roast on low flame till they are crispy. Transfer to a wide bowl and allow it to cool down. Alternatively you can keep them in sun for 2 to 3 hours or until crispy.
- Keep all the ingredients ready as you will have to add them one after the other while seasoning or chances of ingredients getting burnt.
- In the same kadai heat oil on medium flame. Add mustard seeds and let them splutter. Then add jeera and saunf, fry for few seconds.
- Add groundnuts, curry leaves, slit green chilies, red chilies and fry for few seconds and add cashewnuts, coconut slices and fry till they are crispy.
- Then add roasted gram, raisins, sesame seeds and fry till raisins get bulged.
- To the tempering add turmeric powder, chili powder, salt and give a quick stir.
- Reduce the flame to low, add crispy poha and gently mix them so that poha is coated well with the spices and becomes crispy. Taste and adjust the seasoning. Switch off the flame. Let it cool for 2 minutes, then add sugar and give a quick stir.
- Let them cool completely and store them in airtight container and enjoy.
- Crunchy poha mixture is ready to be served.
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