Poha Chivda

Poha Chivda

2018-12-10 23:10:19

Pop a spoonful into your mouth and savor the crunchiness of this delectable snack! While it is perfect to have on a cold, rainy day with a cup of chai, this versatile snack is also light enough to enjoy on a hot summer day with a glass of juice or to take along to school or office in a snack box!

Print

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. Poha / beaten rice (thin) - 3 Cups
2. Oil - 3 Tbsp
3. Raw peanuts - 1/2 cup
4. Roasted Chana dal (dalia) - 2 Tbsp
5. Green Chilies - 2, chopped
6. Mustard seeds - 1 Tsp
7. Cumin seeds - 1 Tsp
8. Cashew nuts - 6-8 (halved)
9. Almonds - 8-10
10. Dry coconut - 2 Tbsp, sliced thinly
11. Raisins - 2 Tbsp
12. Salt to taste
13. Red chili powder - 1 Tsp
14. Turmeric - 1 Tsp
15. Amchur - 1/2 Tsp
16. Powdered sugar - 2 Tbsp

Instructions

1. Heat a deep non-stick pan and dry roast the thin beaten rice on a medium flame for 5-6 minutes, while stirring continuously or till crisp. Remove in a bowl and keep aside.
2. Heat oil in the same pan, add the raw peanuts and roast for 2-3 minutes. Add roasted chana dal and roast for 1 minute.
3. Add green chili, mustard seeds, cumin seeds, cashew nuts and almonds. Saute on a medium flame for 2-3 minutes or till the cashews and almonds are light brown in color.
4. Now add the dry coconut and raisins and saute for couple of minutes. Add red chili powder, turmeric, amchur and powdered sugar. Mix it well.
5. Add the roasted thin beaten rice. Mix well and cook on a flame for 2-3 minutes, while stirring continuously. Keep aside to cool completely.
6. Store in an air-tight container and use as required.

Notes

1. You can use curry leaves if you like.

By Abha Nakra Jolly

Hungry soul by Abha https://hungrysoulbyabha.com/

1. Heat a deep non-stick pan and dry roast the thin beaten rice on a medium flame for 5-6 minutes, while stirring continuously or till crisp. Remove in a bowl and keep aside. Heat oil in the same pan, add the raw peanuts and roast for 2-3 minutes. Add roasted chana dal and roast for 1 minute.

2. Add green chili, mustard seeds, cumin seeds, cashew nuts and almonds. Saute on a medium flame for 2-3 minutes or till the cashews and almonds are light brown in color.

3. Now add the dry coconut and raisins and saute for couple of minutes. Add salt, red chili powder, turmeric and mix well.

4. Now add amchur, powdered sugar and then roasted thin beaten rice. Mix well and cook on a flame for 2-3 minutes, while stirring continuously. Keep aside to cool completely.

5. Store in an air-tight container and use as required.