Poha Chivda is an Indian snack usually made during the Diwali festival but in many houses this chivda is made very frequently throughout the year. Easy to make and requires simple ingredients, this poha chivda is perfect for that small evening hunger.
Crispness from the roasted poha, nuttiness from the nuts and perfect balance of sweet and saltiness comes from this chivda. Roast the poha, fry the nuts and tempering are the three easy steps to make this intresting namkeen known as Poha Chivda.
3 cups Thin poha (beaten rice)
1/4 cup Raw Peanuts
1/8 cup Roasted Chana dal (Dalia)
1/8 cup Cashew nuts(broken in halves)
1/4 cup dried coconut pieces(Khopra)
2 tbsp Raisins
Ingredients for Tempering-
10-12 Curry leaves
3-4 Green chilies chopped
1 tsp Mustard seeds (rai)
1/2 tsp Tumeric Powder
1/2 tsp Red chili powder
1.5 tsp powdered sugar
1/4 tsp Citric acid
Generous pinch of asafoetida
salt to taste
Oil for frying + 1 tbsp of oil for tempering
In heavy bottom wide kadhai, dry roast poha on low flame for 3-4 minutes.Color of poha should not change.Stir the poha while roasting and in between gently shake the kadhai few times, so that poha is evenly roasted and constant stirring doesn’t break the thin poha.
Meanwhile grind citric acid and salt together to fine powder and keep aside.
After 4-5 minutes poha will become crispy, take it out in a plate.
Heat oil in a small kadhai for frying and fry peanuts till they become light brown in color. Take them out in a separate plate with slotted spoon.
In the same oil, fry dry coconut slices, till they are golden in color.
Next fry chana dal till it changes to golden color.
Next fry cashew nuts (halves) till they are golden in color.
Finally fry raisins for just few seconds so that they are not burnt. They will plum up and double in size. Keep all the fried items in the same plate where peanuts were kept.
Now take 1 tbsp oil in that big kadhai where poha was roasted. Once the oil is hot, add mustard seeds and asofoedita.
Next add green chilies and curry leaves. Saute for a minute.Keep the flame on low.
Once chillies and curry leaves are crisp, next add turmeric powder and red chili powder (optional). Saute for 10 seconds and quickly add all the fried nuts and roasted poha. Also add in salt and citric acid fine powder.
Mix well until everything is mixed properly and every poha flake is turned yellow. Toss the kadhai few times so that thin poha does not break and no poha is left white in color.
Switch off the flame after mixing everything for around 2 minutes.
Once the chivda is cooled down to room temperature, add powderd sugar and mix well.
Once everything is mixed well and came to room temperature, store the chivda in air tight container and enjoy for about 4-6 weeks.
Things to remember-
This poha chivda is made with thin poha not the regular poha. To get the best chivda use the thin variety of poha available near you.
Use heavy bottom wide kadhai preferrably with handles so that you acn toss the chivda in kadhai few times instead of mixing with spoon every single time. This will ensure that the thin and flaky poha doesnt break much.
Gather all the ingredients and measure them well before starting to make this chivda.
Using of red chili powder is optional.
Amount of nuts and sugar can be adjusted according to preference.