Fork and Beans

Health begins in the Kitchen

Poha Chivda

Last year due to lockdown, I noticed I was almost spending my time in the kitchen making some stuffs, as my hubby and daughter kept asking me to make some dishes. Thats when I decided to make Poha Chivda. I stored it in an air tight container so that they could eat whenever they wanted. The taste of this chivda is spicy, chili and sweet.  In Maharashtra this chivda is always made and kept at home or during Diwali u can relish the same

Ingredients

  • 2 cup oil for frying + 1 tsp oil for tempering
  • 300 gm of thick white poha / aval/ flattened rice
  • ⅓rd cup of peanuts (moongfali)
  • ⅓rd cup of cashew nuts (Kaju)
  • ⅓rd cup of roasted chana (optional)
  • 3 tbsp green raisin (kishmish)
  • ⅓rd. cup curry leaves (kadi patta)
  • 2 tbsp dry coconut slices (optional) sukha copra
  • 3-4 green chilies sliced diagonally or lengthwise (hari mirch)
  • 1 tbsp ginger julienne (adrak)
  • ¼th tsp mustard seed (rai)
  • 1 tsp cumin seed (jeera)
  • ¼th tsp red chili powder (lal mirch powder)
  • ¼th tsp turmeric powder (haldi)
  • ¼th tsp asofoetida (hing)
  • 2 tsp sugar or as required
  • salt as per taste

How to make the recipe?

  1. Firstly keep all the ingredient’s handy before you start frying. Heat the deep vessel with oil. Once oil is hot take poha in batches, place them on the fine mesh sieve ladle. Immerse them slowly in the hot oil and fry until they appear crisp.
  2. Alternatively you could deep fry them without the fine mesh sieve ladle. Remove them with a slotted spoon once they appear crispy and double in size. Preferably a fine mesh sieve ladle would make your job much easier.
  3. Place the fried poha in another dish. Now place peanuts and fry the similar way.
  4. Once they appear crisp remove and place aside.
  5. Similar way fry the cashews but not too much else they would look brown.
  6. Now fry the raisins.
  7. The raisins would plump then remove and place aside.
  8. Similarly fry almonds until they look crisp.
  9. Now fry curry leaves.
  10. Fry chilies and ginger together.
  11. Once they change color place aside. If using chana dal and coconut then fry them same way.
  12. Remove all the fried ingredient’s on a paper napkin to absorb excess oil.
  13. Now in the same pan heat little oil. Once hot add cumin and mustard.
  14. When they crackle add turmeric powder, asofoetida, red chili powder, sugar and salt.
  15. Now add all the fried ingredient’s.
  16. Mix and stir nicely for 2 mins on low heat.
  17. Remove them from heat allow to cool then store into an air-tight container. Serve your poha chivda along tea or coffe or as a quick snack.

Let’s make poha chivda recipe step by step:

  1. Firstly keep all the ingredient’s handy before you start frying. Heat the deep vessel with oil. Once oil is hot take poha in batches and place them on the fine mesh sieve ladle. Immerse them slowly in the hot oil and fry until they appear crisp.
Poha Chivda Recipe

2. Alternatively you could deep fry them without the fine mesh sieve ladle. Remove them with a slotted spoon once they appear crispy and double in size. Preferably a fine mesh sieve ladle would make your job much easier.

Poha Chivda Recipe

3. Place the fried poha in another dish. Now place peanuts and fry the similar way.

Poha Chivda Recipe

4. Once they appear crisp remove and place aside.

Poha Chivda Recipe

5. Similar way fry the cashews but not too much else they would look brown.

Poha Chivda Recipe

6. Now fry the raisins.

Poha Chivda Recipe

7. The raisins would plump then remove and place aside.

Poha Chivda Recipe

8. Similarly fry almonds until they look crisp.

Poha Chivda Recipe

9. Now fry curry leaves until they change color. But don’t burn them.

Poha Chivda Recipe

10. Fry chilies and ginger together. Once they change color place aside. If using chana dal and coconut then fry them same way.

Poha Chivda Recipe

11. Remove all the fried ingredient’s on a paper napkin or paper towel to absorb excess oil.

Poha Chivda Recipe

12. Now in the same pan heat little oil. Once hot add cumin and mustard.

Poha Chivda Recipe

13. When they crackle add turmeric powder, asofoetida, red chili powder, sugar and salt.

Poha Chivda Recipe

14. Now add all the fried ingredient’s.

Poha Chivda Recipe

15. Mix and stir nicely for 2 mins on low heat.

Poha Chivda Recipe

16. Remove them from heat allow to cool then store into an air-tight container. Serve your poha chivda along tea or coffee or as a quick snack.

Chivda recipe - (3 ways to make) - Swasthi's Recipes