Chiwda With Thin Flattened Rice

Chiwda is a popular Maharashtrian snack made of flattened rice spiced with masala. The secret to get this crunchy and crispy pohe is to keep the rice flakes in bright sunlight for 2 to 3 hours. Once this is done the flakes will not curl while dry roasting and they will make their perfect thin shape.
Chiwda With Thin Flattened Rice
Chiwda is a popular Maharashtrian snack made of flattened rice spiced with masala. The secret to get this crunchy and crispy pohe is to keep the rice flakes in bright sunlight for 2 to 3 hours. Once this is done the flakes will not curl while dry roasting and they will make their perfect thin shape.
Steps
- 1
Keep the thin pohe in the sun for a few hours. Then put these sun dried pohe in a wok and keep the wok on medium flame. Keep stirring after every 1 minute till the pohe become crispy. Remove pohe from the wok and add 3 tablespoons oil in the wok.
- 2
Keep the flame medium for the entire session. When oil is hot, add turmeric, curry leaves and peanuts. Fry them for 2 minutes. Add dry coconut pieces and chana dal. Roast them till coconut pieces start turning brown.
- 3
Add cashew nuts and fry for 30 seconds. Now add pohe, remaining spice powders and salt. Mix them well in the wok with slight tossing using a flat spoon.
- 4
Don’t mix vigorously or else the crispy pohe will crumble. Serve at room temperature. Store the chiwda in an airtight container.
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