1. Take a wok. Heat the vegetable oil until very hot, for flash frying. It takes a few minutes.
2. Test with one or two flakes of poha. If it rises to the surface, puffed up, instantly, the oil is ready.
3. The next step requires patience.
4. Once the oil is ready, add 2 to 3 tablespoons of poha, remove with a draining ladle immediately. Place on paper kitchen towels, to drain the oil completely.
5. Wait for the oil to heat again and repeat the process. Do this until all the poha is fried.
6. If the oil starts to look dark, pour into a ceramic bowl, set aside. Discard once cooled.
7. However, do not pour down the drain. Instead store in a disposable, recyclable container, and dispose with house waste.
8. Clean the wok, don't wash it. Just rinse with water and wipe out with a paper kitchen towel.
9. Fry the garlic until dark golden in a little oil, set aside.
10. Roast the peanuts on a high flame with about a teaspoon of the olive oil and 1/4 teaspoon of salt. Stir continuously or else it will char. As it turns slightly dark and golden, check for doneness. If crunchy and mildly smokey, it is ready. Remove from the wok and set aside.
11. Now take the remaining olive oil, fry the curry leaves until crispy, add the turmeric, peanuts, and remaining salt. Combine well. Turn off the flame.
12. Add the fried garlic and flattened rice, mix well. Check for seasoning. Cool for a bit, store in airtight jar. It will last fresh for about 2 weeks.
Note: Poha or flattened rice is made from soaking raw rice, then flattening and drying it. Available in most supermarkets.
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