Poha Chivda

Name: Poha Chivda
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 cup thin poha; 1/3 cup peanuts/moongphali; 2 tbsp roasted chandaal/dariya; 10-12 cashews/kaju; 1/4 cup dry coconut chopped in slices; 2 tbsp Raisins; 3 green chillies sliced or chopped; Few curry leaves; 1/4 tsp haldi powder; Pinch hing; 2 tsp powder sugar; to taste Salt; 1/3 cup oil; 1/2 tsp oil for tempering

Kalpana Solanki @cook_13477867

#56Bhog
#Post 5
Poha chivda is a quick spicy snack made from thin flattened rice and other spices. It is made mostly during Diwali festival as a savoury dry snack. It is simple and easily store for a couple of weeks.

Kalpana Solanki @cook_13477867

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Ingredients

5 servings

2 cupthin poha
1/3 cuppeanuts/moongphali
2 tbsproasted chandaal/dariya
10-12cashews/kaju
1/4 cupdry coconut chopped in slices
2 tbspRaisins
3green chillies sliced or chopped
Few curry leaves
1/4 tsphaldi powder
Pinchhing
2 tsppowder sugar
to tasteSalt
1/3 cupoil
1/2 tspoil for tempering

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Steps

1

Firstly in a tawa dry roast thin poha on medium flame. Roast until poha turns crisp. Keep aside.
2

Now in a large kadai heat 1/3 cup oil and add peanut and roast to golden and crunch. Remove them in bowl.
3

Now add dry coconut roast and remove it in bowl.
4

Now add roasted chana daal roast them and remove it in bowl.
5

Then add cashew and raisins and fry, place in bowl where other fried items.
6

Heat 1/2tsp oil in the same pan add curry leaves, green chillies, hing stir and saute till the chillies and curry leaves become crisp.
7

Saute on a low flame then add haldi powder, salt, and powdered sugar. Mix well.
8

Then add the roasted poha along with the roasted ingredients.
9

Stir gently and lightly saute for 4 to 5 minutes.
10

Switch off the flame and cool at room temperature.
11

Then store in an airtight jar and serve the chivda a tea time snacks.