Thursday, November 12, 2009


Hostel days were total fun! It was even more fun when somebody went home and returned. For their bags would be loaded with all those lovely goodies. The next week or so would keep us busy, munching our hearts out. The best part was that knowledge of the existence of and access to those snacks was restricted to those who belonged to the room.

On one such an occasion, my roommate, who was from Bijapur regularly brought Chooda - a crispy savoury snack made out of rice flakes. I feel this low-fat chooda incarnated only to satisfy those 4-o clock snack-cravings. I wrote down this recipe, probably two years ago from Payaswini's cookbook- a nice collection of kannada recipes. I have tweaked it here and there to suit my tongue.


  • Thin poha: 4 cups
  • Peanuts: 1 cup
  • Cashewnuts (broken): 1/4 cup
  • Fried bengal gram: 1/2 cup
  • Dry coconut pieces (kopra): 1/4 cup
  • Mustard: 1 tsp
  • Red chillies (cut into bits): 4 - 5
  • Red chilli powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Hing: 1/2 tsp
  • Sugar: 2 tbsp
  • Curry leaves: 2 / 3 sprigs
  • Salt: to taste
  • Oil: 2 - 3 tbsp


  • Take a heavy bottomed kadai. Keep it on slow-medium flame
  • Dry roast the poha gently till they become crisp. Take care while roasting. Ensure that they dont break. Keep aside
  • Now dry roast the peanuts and the fried bengal gram individually. Keep aside
  • Now add oil in the kadai
  • Add the mustard seeds. Allow them to crackle
  • Add the broken bits of the red chillies and curry leaves. Allow it to change colour
  • Now add cashews and kopra pieces. Fry them till golden
  • Add the turmeric, red chilli powder, hing, salt and sugar. Mix for few seconds
  • Now add the peanuts, fried chana dhall and the poha
  • Mix well, but take care not to damage the poha
  • Adjust salt and sugar
  • Done!
  • Store in an airtight container for future use.

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