Poha Chivda
Ingredients
- 500 gms Thin Poha / Beaten Rice
- 2-3 tbsp Oil
- 1/4 cup Sliced Dry Coconuts refer notes
- 1/4 cup Peanuts
- 1/4 cup Halved Cashew Nuts
- 1 tbsp Raisins
- 1-2 tbsp Roasted Chana Dal / Daliya
- 3-4 Green Chilies roughly chopped
- 10-12 Curry Leaves
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1 tbsp Coriander Seeds I didnt add it
- a pinch Hing / Asafoetida
- Salt
- 1 tsp Turmeric Powder
- 1 tbsp Powder Sugar optional, refer notes
Instructions
- First in a big wide vessel roast the poha in small-small batch with little salt till crispy on low flame.
- Remove it into another big bowl and keep aside.
- In the same pan heat oil; add cumin seeds, fennel seeds, coriander seeds (if using) and pinch of hing.
- Add chopped green chili, peanuts, coconut slices, cashew nuts and roast it till golden brown on low to medium flame.
- Add raisin, daliya, curry leaves and roast it again for few minutes. Add turmeric powder, salt and mix well.
- Add roasted thin poha and gently combine everything.
- Once little cool down, add powder sugar as per your choice and mix well.
- Thin Poha Chiwda is ready, once completely cool down store it into the airtight container.
Notes
I didnt add coriander since I dont want to bite into whole coriander seeds.
I microwaved fresh coconut bits for 1-2 minutes and added as per the recipe.
Add 1-2 tbsp powdered sugar initially. Let it rest for sometime ( 1/2 - 1 hr) and then do a taste test and add more sugar or salt accordingly.
Also, you can add more cashew, coconut, raisins etc to suit your taste.
While roasting Poha make sure you dont roast it too much, otherwise it will be too crispy. I roasted it for 5-7 mins on low flame.