when it comes to snacks, i always prefer poha (flattened rice) chivda because it is healthy, tasty, no deep fried, easy to make and can store for long time.
people prepare different kinds of poha chivda, some add dry fruits like almonds, raisins, pista, and some deep fry the poha and seasons with spices.
My dad always used to prepare this for me, and today im sharing his recipe, but with small change, my dad used to sun dry the Poha one complete day, and preapre this Chivda so that it stays crunchy, but now here in United Kingdom it’s very hard to get sun like India.
250grams thin Poha
Half cup peanuts
Half cup chana dal (Bengal gram)
Half cup cashews
Half cup chopped dry coconut (slices)
Curry leaves 15 to 20
Dry red chillies two
Garlic cloves 2 to 4 crushed roughly (optional)
Turmeric powder half tsp
Red chilli powder 1tsp
Asafoetida(hing) a pinch
Salt to taste
5 tsp of oil
Heat the big kadai or pan in medium flame for 5min, then add Poha and fry for 5 to 8min or till the Poha becomes crunchy. Once the Poha becomes crunchy take out from kadai and keep aside.
Then in the same pan add oil, once it’s heated add, hing, curry leaves, red chilli and crushed garlic, fry for 30sec then add peanuts and chana dal and fry for another 5 to 8min or till the peanut and chana dal becomes crisp.
Then add sliced dry coconut, cashews nuts and fry until it turns into golden in colour, then add turmeric powder , red chilli powder , salt and roasted Poha mix everything gently .
Saute for 4 to 5min, switch of the flame let the Chivda sit in the pan for 1 or 2min more.
Then remove the Chivda in another pan and let cool completely , then store in an air tight container.
Note: make sure the complete process has to be done in medium low flame.
Enjoy the Poha with tea or coffee.