Indians have this habit of having tea in the evening, between lunch and dinner. Lunch we almost have around 1 PM and dinner around 8 PM. So, evening snacks are must to stave off hunger until dinner time.
The more popular snacks are aloo bonda (deep fried spicy potato fritters), pakoras, aloo tikki or even some chaats like pani puri, bhel puri etc. Sometimes, there are days when we just open up a packet of store-bought snacks like chakli, halwa or even some plain rusk or cookies to enjoy with our tea. But, my husband’s all-time favorite snack is “bhajjile phovu”! Bhajjile is roasted in Konkani and phovu is poha or flattened rice. It is very popular in Konkani households but a much forgotten snack. When I feel lazy to cook something, this is the snack I reach out to as it takes just 5 to 6 minutes to prepare and my husband has no complaints! It is a very simple snack; just roast some peanuts and poha in a tempering of mustard seeds, green chilies (or even dry red chillies) and lots of curry leaves with some hing. That is it. In just 5 minutes, tasty, crispy and totally vegan and gluten-free snack is ready to be enjoyed with your chai or coffee. So, the next time you are craving for something quick to eat or when guests unexpectedly drop by; this will be your go-to snack. The key to serving this is to have freshly grated coconut ready; tastes best! If using frozen, just thaw and use only gratings which are coarse.
How to make Bhajjile Phovu:
Heat oil in a deep saucepan or kadai; add mustard seeds and let it crackle. Once it has popped, add the peanuts and lower the heat. Fry the peanut on medium low heat, stirring continuously until they are crisp and fried.
Once the peanuts are roasted, add the green chilies, hing, turmeric powder and curry leaves and fry again for a few seconds.
Now, stir in poha and salt to taste. Mix well and keep roasting the poha on medium low flame until they are crisp and coated with all the spices.
Remove from heat and let cool. Serve crisp and spicy south Indian style low-calorie, low-oil roasted poha topped with lots of fresh grated coconut and a piping hot cup of tea or coffee! Enjoy!
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Once it has popped, add the peanuts and lower the heat. Fry the peanut on medium low heat, stirring continuously until they are crisp and fried. Once the peanuts are roasted, add the green chilies, hing, turmeric powderand curry leaves and fry again for a few seconds. Now, stir in poha and salt to taste. Mix well and keep roasting the poha on medium low flame until they are crisp and coated with all the spices. Remove from heat and cool. Serve crisp and spicy south Indian style poha topped with lots of fresh grated coconut and a piping hot cup of tea or coffee! Enjoy! Use the thin variety of poha or flattened rice flakes. For different flavors and textures, you can add garlic, cashew nuts, almonds etc. Poha roasted this way can be stored in an airtight container for at least a week and then served with fresh coconut whenever there is a snack attack. I am sharing this with #Recipeoftheweek | #FiestaFriday along with co hosts Judi @ cookingwithauntjuju.com and Mollie @ The Frugal Hausfrau If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page
