Poha chivda

POHA CHIVDA

INGREDIENTS

• Thin poha – 3 cup
• Oil – 2 tbsp
• Mustard seeds – 1 tsp
• Fennel seeds – 1 tsp [ optional ]
• Jeera – 1 tsp
• Green chilli chopped – 2
• Curry leaves – few
• Garlic crushed with skin – 3 [optional ]
• Peanuts – 1/4 cup or more
• Roasted gram dal – 2 tbsp
• Cashew nut – 2 tbsp
• Raisins – 2 tbsp [ optional ]
• Very thinly sliced dry coconut – 2 tbsp
• Turmeric pwdr – 1/4 tsp
• Asafoetida – a generous pinch
• Salt to taste
• Sugar pwdr – 1 tbsp or as per taste
• Chaat masala – 1 tsp [optional ]

PREPARATION

1. Clean the poha and sieve it .
2. If time provides ,you can sun dry it for few hrs .
3. Dry roast the poha for 1 or 2 mins , remove and keep aside [ colour should not change ]
4. Instead of dry roasting ,you can also microwave .

METHOD

[ Remember to fry each ingredient nicely on low flame – don’t burn any ingredients  ]

Heat oil in a pan ,add mustard seeds and let it crackle .

Now add jeera and fennel seeds and fry .

Lower the flame and add green chilli + curry leaves + garlic and mix .

Add the peanuts and fry till golden.

Add dry sliced coconut and fry till colour changes .

Add Cashew and fry till colour changes .

Add Asafoetida + turmeric + salt and mix well

Add the roasted Poha and mix well .

Mix till all ingredients blend well and the masala coats the poha evenly .

Stir and fry for 2 – 3 mins on low flame .

Once done off the flame and add the sugar and mix.

Allow the chivda to cool .

Once it cools completely and becomes crispy ,store it in an airtight container .

NOTES

1. For tanginess ,you can add citric acid or amchur pwdr .
2. Some also add chaat masala pwdr .
3. You can store upto 3 to 4 weeks in air tight container.
4. Adjust ingredients as per your taste.

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