Recipe Ingredient (used american measuring cup, 1 cup = 250 ml)
2 cup oil for frying + 1 tsp oil for tempering (tel)
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 (shakar)
salt as per taste
How to make Poha Chivda
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.
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.
Place the fried poha in another dish. Now place peanuts and fry the similar way.
Once they appear crisp remove and place aside.
Similar way fry the cashews but not too much else they would look brown.
Now fry the raisins.
The raisins would plump then remove and place aside.
Similarly fry almonds until they look crisp.
Now fry curry leaves.
Fry chilies and ginger together.
Once they change color place aside. If using chana dal and coconut then fry them same way.
Remove all the fried ingredient's on a paper napkin to absorb excess oil.
Now in the same pan heat little oil. Once hot add cumin and mustard.
When they crackle add turmeric powder, asofoetida, red chili powder, sugar and salt.
Now add all the fried ingredient's.
Mix and stir nicely for 2 mins on low heat.
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.
1. While frying ensure you don't over fry them else they could appear burnt or brown.
2. Alter spices as per your taste and preference.
3. Using roasted chana and dry coconut slices are optional.