Poha Chivda Recipe

Ingredients

• 3 cups thin poha (about 200 grams)
• 3 tablespoons oil
• ¼ cup peanuts
• ¼ cup cashewnuts
• 2 tablespoons fried gram (dalia)
• ¼ cup dry coconut slices
• 2 tablespoons raisins
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 green chilies (or dry red chilies)
• 1-2 stalks curry leaves
• a pinch asafoetida (hing)
• ½ teaspoon turmeric powder
• ¾ teaspoon salt to taste
• 2 teaspoons powdered sugar or to taste

Steps

1. Measure out every ingredient and have them all ready to use.

Roasting the Poha

1. Set a heavy-bottomed kadai or pan over a low flame. Add the thin poha, or thin rice flakes, and use a spatula to dry-roast them gently for 5-6 mins or until crisp. Avoid over-roasting. Transfer the poha to a plate and set it aside.
2. For the oven method, spread the thin poha on a parchment-lined baking sheet. Roast in a preheated oven at 350°F for 15 minutes or until crisp, stirring once halfway through. For the microwave method, put the poha in a microwave-safe bowl and microwave on high power for 2-3 minutes or until crisp, tossing once halfway through. For sun-drying, spread the poha on a large plate or thali and leave it in direct sunlight for 1 hour or until crisp.

Preparing the Chivda

1. Heat 2-3 tablespoons of oil in the heavy-bottomed kadai over a medium flame. Add the peanuts and stir continuously as they roast to a light golden color.
2. Add the cashews next and roast just until they start to turn light golden.
3. Put in the fried gram (dalia) and dry coconut slices. Roast them together for a minute or until the coconut changes color and turns a little brown.
4. Add the raisins and roast for 30 seconds or until they puff up a little.
5. Move the roasted nuts to one side, then add the mustard and cumin seeds and stir for a few seconds.
6. Turn the heat down to low before adding the chopped green chili, curry leaves, and asafoetida. Sauté for 1-2 minutes or until the curry leaves and green chilies are crisp. Make sure the curry leaves and chilies have no moisture, since it can make the poha soggy.
7. With the heat still low, add the turmeric powder, salt, and powdered sugar and mix well. Switch off the flame.
8. Add the roasted poha immediately and mix gently with a spatula or with your hands, taking care to keep the flakes from breaking.
9. Take the kadai off the stove and let the poha chivda cool completely. Store it in an airtight container or serve it with a cup of masala chai.