POHA CHIVDA

Poha chivda, is a savoury snack which is beaten rice / poha that has been tempered with few ingredients which enhance the taste like cashews, peanuts, coconut, curry leaves. The best part of this recipe is that it is easy and super quick to prepare. It is mostly made for special occasions like Diwal by Maharashtrians. There are different variety of poha chivda. The one which is made from thick poha is deep fried with lots of oil but this kind of healthy version since we sue very little oil only for frying nuts and for tempering.  So think about it when you want to have something  at home to munch on without worrying about calories, then chivda is your snack. It is not completely guilt free but it is better than deep fried or sweet snacks on daily basis. This chivda recipe has a great shelf life and is so easy to make. Make a big batch and store it or a small batch and keep it fresh. Follow the step-by-step picture recipe with notes and try it once.

INGREDIENTS:

1 kg Thin Poha [see notes]

2-3 Cups Churmure

10-15 Cahsews, sliced

1 Cup Peanuts

1 Cup Dry Coconut Slices

15-20 Green Chillies, chopped[see notes]

½ Cup Roasted Bengal Gram

2 big Onion, finely sliced [see notes]

10-12 Sprigs of curry Leaves

3-4 tablespoon Coriander[see notes]

½ teaspoon Asafoetida

2-3 teaspoon Mustard Seeds

2-3 teaspoon Cumin Seeds

3-4 teaspoon Sesame Seeds

1 tablespoon Sugar

Salt as needed

A Pinch Citric Acid[optional]

5-6 tablespoon Oil[as needed]

METHOD:

STEP 1 – Heat a heavy bottomed pan/ kadai and dry roast poha/ rice flakes on a low flame.[see notes] Do not roast on high flame.

STEP 2 – Keep it aside.

STEP 3 – Add oil to kadai, add peanuts in it and fry them till become crispy. Fry sliced cashew nuts till light golden in colour.  Remove them with a slotted spoon and place in another bowl.

STEP 4 – Add coconut slices in the same oil and fry till light golden brown.

Remove and keep with peanuts.

STEP 5 – Likewise, fry roasted Bengal gram.

STEP 6 - Now fry curry leaves, green chillies and coriander till crisp. Remove from oil and keep with the peanuts and coconut.

STEP 7 – In the same oil, add cumin seeds, mustard seeds, sesame seeds, asafoetida.

STEP 8 – When the seeds crackle, add 1 teaspoon turmeric powder in it and switch off the flame.

STEP 9 – Now let the mixture cool for few minutes. Then add all the ingredients with this oil to roasted poha.

STEP 10 – In a big container, mix everything with hands till all the ingredients get combined well.

STEP 11 – Finally, add salt and sugar with citric acid in it and mix again.

STEP 12 -Add churmura/ puffed rice in it and mix.

STEP 13 – Let it cool completely and then store it in an airtight container and serve.

Serve the poha chivda as a tea time snack..

NOTES: * If there is strong sunlight, then spread and keep poha in direct sunlight for 4-5 hours.

              * Instead of stirring, the poha should be tossed and shaken in the pan. Too much stirring the thin and delicate poha may break poha.

              * Like poha, you can slice and dry onions in strong sunlight. Likewise, dry coriander in sunlight.