Ingredients:
• 1/2 cup – thick Poha
• 1 – Onion
• 1 – small Tomato
• 1 tsp – oil
• 2 – Red Chilli
• 1/4 tsp – Asafoetida
• A few – Curry leaves
• 1/4 tsp – Mustard Seeds
• 3 tbsp – coconut, scraped
• 4 tbsp – nylon sev
• Salt as needed
• 1/2 tsp – Sugar
• Spring toll sheets – 4 to 5
Method:
- Wash the poha, drain, mix with salt and sugar and keep aside for 10 mins.
- Chop the onion and tomato finely.
- Heat oil in a pan and splutter mustard seeds, red chilli, curry leaves and asafoetida.
- Pour this into the aval mixture and mix it nicely.
- Meanwhile start baking the spring roll sheets. Thaw the sheets and cut into two and fold it and keep in a muffin tray and bake this for 10 mins in 150 degree C or till the sheets turn crisp like a papad
- Just arrange the Bake spring roll cups in a plate.
- Add 1 tsp of aval
- Just sprinkle some onion and 2-3 tomato pieces.
- To this add little scrapped coconut and finally garnish with some nylon sev
- Recipe Courtesy: Jeyashri’s Kitchen