Poha Chivda
A delicious teatime snack made from flattened rice (Thin Poha), nuts and spices. Can be prepared in under 30 minutes and stored for a month.
Equipment
- Pan
- Mixing bowl
Ingredients
- 1 kg Thin Poha
- 10-12 tbsp Refined Oil
- 1 Cup Raw Peanuts
- ½ Cup Cashews
- ⅓ Cup Raisins
- ½ Dry Coconut; cut into thin slices
- 5-6 tbsp Roasted Chana Dal
- 3-5 Green Chillies; finely chopped
- 20-25 Curry Leaves
- Salt, to taste
- 3-4 Pinches Turmeric Powder
- 2 tbsp Powdered Sugar
- ⅓ tsp Asafoetida
Instructions
- Dry roast the thin poha on medium heat. Mix is continuously, else it will burn. Roast till the poha starts crumbling.
- Transfer the roasted poha in a mixing bowl.
- In a pan, take 5 tablespoons of oil. Add peanuts, fry them on medium heat till they are about 70% done.
- Then add cashews. Fry them till they change colour.
- Then add raisins. Fry for a few seconds.
- Add a pinch of turmeric powder.
- Mix and turn off the heat immediately. Spread and put this mixture on the roasted poha.
- In the same pan, take 3 tablespoons of oil.
- On medium heat, fry the dry coconut slices till they turn light brown.
- Add roasted chana dal. Fry for a few seconds.
- Add a pinch of turmeric powder. Turn off the heat and pour this mixture on the roasted poha.
- In the same pan, add 2 tablespoons of oil.
- Add chopped green chillies. Fry them on medium heat, till they change colour to light brown. Add asafoetida.
- Add curry leaves and fry till they turn crispy.
- Add a pinch of turmeric powder. Turn off the heat and add this mixture to the roasted poha.
- Add salt and powdered sugar to the roasted poha. Mix well. Taste and adjust the salt.