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:

1. Wash the poha, drain, mix with salt and sugar and keep aside for 10 mins.
2. Chop the onion and tomato finely.
3. Heat oil in a pan and splutter mustard seeds, red chilli, curry leaves and asafoetida.
4. Pour this into the aval mixture and mix it nicely.
5. 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
6. Just arrange the Bake spring roll cups in a plate.
7. Add 1 tsp of aval
8. Just sprinkle some onion and 2-3 tomato pieces.
9. To this add little scrapped coconut and finally garnish with some nylon sev
10. Recipe Courtesy: Jeyashri’s Kitchen