Chinch Poha | Avalakki Hurigalu
Spring is near… this is my mantra now. Yes the thought about spring is itself very refreshing. Thankfully winter this year in Chicago isn’t too bad. The storm that was torturing the folks in east has finally abated! When ever it snows, I remember the famous Christmas song… “Let it snow..”
Oh the weather outside is frightful,
But the fire is so delightful,
And since we’ve no place to go,
Let It Snow! Let It Snow! Let It Snow!
Being indoors increases our appetite for crunchy snacks.. Hot tea with something spicy… tastes heaven! Here is a spicy crispy crunchy snack tats healthy too 
Avalakki Hurigalu | Chinch Pohe
Ingredients:
Thick Poha (Flattened rice / Beaten rice): 250 gms
Verkadalai (Peanut): 50 gms
Pottu kadalai (Fried gram): 50 gms
Copra (Dessicated coconut): 50 gms [Cut into small pieces]
Tamarind: Lemon size ball
Salt: to taste
Cooking oil: to do seasoning
Curry leaves: few
Asafetida (Hing): a pinch
Preparation Method:
- Dry fry verkadalai and remove the rind.
- Soak tamarind in water for about 30 mins
- Extract tamarind juice from the pulp and mix it with poha.
- Add chilli powder, salt and turmeric powder to it and mix thoroughly.
- Heat cooking oil and do seasoning using mustard seeds, curry leaves and hing.
- Add the tamarind poha mixture to it and fry well.
- Remove from the stove top.
- Now add copra, verkadalai and pottu kadalai and mix well.
- Serve with hot chai
WOnderful snack, like pohe so much….this is spiceeee and tastee
Thanks Malar. Glad that you liked the chinch pohe
what is shelf life of this type of poha?
It looks very tasting and fun
I store this in air tight box and use it for 3-4 days. Stays fresh! Thanks for stopping by Geeta
u didnt mention if the poha has to be washed or fried before adding chich to it… otherwise would like to try this recipe
Oops! Thanks for the question! The poha has to washed before adding chinch to it