PATAL POHYACHA CHIVDA/ INSTANT THIN POHA CHIVDA

Poha Chivda is tasty for sure and can also easily prepared at home. It is popularly consumed as an evening snack with acup of tea, but can also be served as a combo with upma. It is ideal when you are watching weight. It is full of flavour yet it goes low on calories. You can make poha chivda before you leave a long train journey or give it to your kids when they are a little hungry or you can as well pack this for kids when they leave for their hostels.  It has a great mix of proteins, fibre and carbohydrates.  Poha chivda recipe is a must have during Diwali and its actually my favourite snack to have all year around. It is very easy to make and light to eat and absolutely delicious. There are two versions of chivda, of which I have shared one before on my blog and which is prepared with thick poha and murmura/ churmura. For this recipe we are using thin poha and not the one which is used to make Kanda Poha. This chivda is also called Mahrashtrian chivda. Traditionally, fired peanuts, coconut and chana/ daliya is added to chivda with the tadka. But if you want to make it a diet chivda then you can add a teaspoon oil to peanuts, daliya and coconut and microwave them for 1-2 minutes and save the calories. It is simple yet easy to prepare and easily last longs for a couple of weeks.

INGREDIENTS:
½ kg thin Poha / flattened rice
¾ Cup Peanuts
10-12 Raisins [optional]
10-12 Cashew nuts[ halved]
10-12 Green Chillies
10-12 sprigs Curry Leaves
¼ Cup Dry Coconut, sliced thinly
½ Cup Roasted Chana Dal
8-10 Garlic Pods
½ teaspoon Asafoetida
1 teaspoon Turmeric Powder
1 teaspoon Mustard Seeds
1 teaspoon Cumin Seeds
½ Cup Oil
1 tablespoon Powder Sugar
Salt as needed
METHOD:
STEP 1 – Spread poha on a big plate and sun dry in direct sunlight for 4-5 hours. Put in a strainer and remove dirt if any.

STEP 2 – Heat a heavy bottom kadai and dry roast poha on medium flame for 4-5 minutes in small batches. Or you can microwave for 1 minute on high temperature.

STEP 3 – Heat oil in kadai,

add peanuts and roast to golden colour. Remove and keep aside.
STEP 4 – In the same pan, roast coconut slices, roasted chana, cashew nuts separately and keep aside with roasted peanuts.

STEP 5 – Now add mustard seeds, cumin seeds in hot oil and let them splutter.

STEP 6 – Then add roughly crushed garlic, chopped green chillies and curry leaves.

 Roast them until crispy.

STEP 7 – Add turmeric powder, salt, sugar powder and mix well.

STEP 8 – Add roasted poha and mix gently.

Cook for another 4-5 minutes with continuous stirring.

STEP 9 – Add peanuts, coconut and all roasted ingredients and mix very well.

STEP 10 – Your chivda is ready to serve. Let it come to room temperature

and store in a clean,  air tight container. You can store it for a month. 

NOTES: *Roast the nuts on low flame, else they may burn and taste bitter.
              *Roast poha on very low flame for 4-5 minutes always in small batches.
              *You can add dry fruits like almonds, raisins to make it more nutritious.
              *You can add dry red chillies for the spiciness.

              *Store the chivda in an air tight container, else the moisture may turn the poha soggy.