How to Make Poha Chiwda - Diwali Special Recipe
Poha Chivda- Crisp crunchy snack made with fried flattened rice/ poha, peanuts, cashew,almond raisin and basic Indian spices
Ingredients
- 1.5 cup Flattened Rice/Chivda
- 1 cup Corn chivda
- 3/4 cup Peanuts / moongphali
- 1/2 cup Roasted chana daal/ daaliya
- 1/2 cup Cashew nuts / Kaju
- 2 tbsp Raisins / Kishmish
- 1 tbsp Green chilies chopped
- 10 Curry leaves -
Spice Mix
- 1 tsp Chili powder/Lal mirch
- 2 tsp Castor sugar/pisi hui chini
- Pinch Citric acid / tatri / Nimbu phool powdered
- 3/4 tsp Turmeric / Haldi
- To taste Salt / Namak
Instructions
- Take a small bowl and mix all the spices in it and keep aside.(A)
- Heat enough oil in a deep and wide pan/kadhai .
- Keep all the ingredients near you before frying as all the frying should be done quickly,and keep a colander handy to collect all the fried ingredients in it.
- When the oil become hot add curry leaves and fry till they become crisp,drain on a colander.
- Now fry chopped green chilies till crisp and then drain.
- Fry the peanuts on medium heat till they become golden, then drain on the colander.
- Same way deep fry cashew nuts and chana daal in medium heat to a nice golden colour and then drain on the colander.
- Add raisins in hot oil, and as soon as they swell up, immediately take them out and drain. Overcooked raisins become chewy and hard.
- Add a handful of poha in hot oil, and when done it will come up and start floating over the oil then strain it with a fine metal sieve and add in the colander.
- Don’t over crowd the pan with poha, else it will not cook properly.
- No need to over cook it or make it golden. It remains white even after frying.
- In the same, fry the remaining poha and corn chivda.
- Keep collecting all the fried ingredients in the same colander.
- Now coarsely crush the fried curry leaves and mix with all the ingredients.
- When you finish frying all the ingredients, immediately add the spice mix (A) in the fried hot chivda and mix well.
- Let it cool down completely then store in a air tight container.
- Serving Suggestions – Serve with any hot or cold beverage.
Notes
Notes-
1-Use thick variety of poha to make this chiwda.
2-You can also make this chiwda only with poha or corn chivda ,addition of both is optional.
3-You can adjust the quantity of peanuts,cashew,chana daal and raisins according to your choice and taste.
4- Frying curry leaves and green chilies first, gives a nice flavour to the oil.
5- Add spices in the hot chivda as soon as you finish frying ,otherwise it will not stick properly if it become cold.
1-Use thick variety of poha to make this chiwda.
2-You can also make this chiwda only with poha or corn chivda ,addition of both is optional.
3-You can adjust the quantity of peanuts,cashew,chana daal and raisins according to your choice and taste.
4- Frying curry leaves and green chilies first, gives a nice flavour to the oil.
5- Add spices in the hot chivda as soon as you finish frying ,otherwise it will not stick properly if it become cold.