Biscuit toppings
INGREDIENTS: FOR AVAL (POHA) BHEL FOR THE BASE: SPRING ROLL SHEETS- 4-5 NO. METHOD:
Wash the poha nicely and drain the water. Mix with salt and sugar and keep it aside for 10 mins.
Chop the onion and tomato finely. In a small pan add oil and throw in the mustard seeds and red chilli , curry leaves, and asafoetida. (Don’t search curry leaves here, I was running out of that on the day I made it). When it splutters transfer it to the aval/poha mixture and mix it nicely with your hands.
Meanwhile, we can start baking the spring roll sheets. Thaw the sheets and take out a single sheet. I used the small one. Either you can bake the small sheet as it is by keeping it in the muffin liner. If you don’t cut the sheets then it is difficult to fit into your mouth. Or you can cut the sheets into two and fold them and keep them in a muffin tray. I cut them into 2 and baked them (I forgot to click at this stage. Will update it soon.
Bake these sheets for 10mins at 150 degrees C or till the sheets turn crisp like a papad. Repeat the same process for the rest of the sheets. You can do this baking process 2-3 days in advance and keep them in an airtight container.
How I served: The poha can be eaten as it as an evening snack without serving on the sheets too. Notes: https://www.panchamrutham.blogspot.com/ Cheers,Uma Deepa Hamaree Rasoi https://mharorajasthanrecipes.blogspot.com/2011/08/bookmarked-recipes-every-tuesday-event.html
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