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Poha Chivda Recipe

2 years ago

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 Poha Parade
Poha chivda is a very quick and easy-to-make namkeen/chivda recipe. This chivda is prepared from thick poha/flattened rice.
Votes: 1
Rating: 3
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Course Snacks
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
MetricUS Imperial
Ingredients
Course Snacks
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
MetricUS Imperial
Ingredients
Votes: 1
Rating: 3
You:
Rate this recipe!
Instructions
  1. Rinse the curry leaves, cashews and raisins.
  2. Dry them in a clean kitchen towel.
  3. Heat oil for deep-frying in a wok.
  4. Take a fine sieve with a handle.
  5. Place half of the poha or rice flakes in it.
  6. Immerse the sieve with the poha in the medium hot oil and fry till they expand and become crisp. Don’t brown them.
  7. Remove the fried poha on a plate lined with paper towel.
  8. Place the sieve on a dry plate.
  9. Add the remaining poha in it and again keep the sieve with the poha in the hot oil and fry till they are crisp.
  10. Drain them in the same plate.
  11. Next add the chana dal in the sieve and fry them for some seconds till they become crisp. Drain on another plate.
  12. In the same way fry the peanuts, cashew nuts, raisins, coconut slices and curry leaves.
  13. Keep all of them separately in a same plate or in separate plates or bowls, lined with paper towels.
  14. Heat 1 tsp oil in another pan.
  15. First add the mustard seeds and let them pop.
  16. Then add the cumin and sesame seeds. Let the sesame seeds pop and change color.
  17. Turn the stove off. Add the turmeric powder, red chili powder, and asafetida.
  18. Stir and now add sugar and salt.
  19. Turn the stove on and add all the fried ingredients - poha, peanuts, raisins, cashews and chana dal. Stir well.
  20. Crush the fried and crisp curry leaves and add them to the mixture.
  21. Stir well and roast for 2-3 minutes on a low flame. Continue to stir in between.
  22. Check the taste and then add more salt or sugar or red chili powder if required.
  23. Let the chivda mixture cool.
  24. Serve.
Recipe Notes

Store the chivda mixture in an air tight container.


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Binge eater by day and binge watcher by night, Ankita is fluent in food, film, and Internet. When she’s not obsessing over the hottest trends, tacos, and the perfect author’s bio, you can find her under a pile of Jeffery Archer’s novels or looking for the nearest wine shop.