Chinch Poha | Avalakki Hurigalu

Posted on February 12th, 2010

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

Avalakki Hurigalu | Chinch Pohe


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 :)

Share & Enjoy! -

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6 Responses to “Chinch Poha | Avalakki Hurigalu”

  1. Malar Gandhi Says:

    WOnderful snack, like pohe so much….this is spiceeee and tastee


  2. geetav Says:

    what is shelf life of this type of poha?
    It looks very tasting and fun


  3. shanti Says:

    u didnt mention if the poha has to be washed or fried before adding chich to it… otherwise would like to try this recipe :-)


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