Roasted Poha Chivda
Roasted Poha Chivda is a no-fry healthy snack made using flattened rice or poha with groundnuts, and a variety of nuts and spices
Ingredients
- 500 grams Thin Poha
- ½ cup Groundnuts or Peanuts
- ½ cup Fried Bengal Gram
- 15-20 nos. Cashewnut broken in half
- 15-20 nos. Almonds broken in half
- 4-5 tbsp Groundnut Oil
- 4-5 Green Chillies finely chopped
- 3 Dry Red Chillies
- 3 sprigs Curry Leaves
- ½ tsp Asafoetida
- 2 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 3 tsp Amchur or Dry Mango Powder
- 3-4 tbsp Sugar
- Salt to taste
Instructions
- Make use of the thin paper poha for making this chivda
- In a large wok or kadai, roast 500 grams poha on low flame
- Roast poha for 5 to 6 minutes stirring continuously till the poha turns crisp. Keep this roasted poha aside.
- In the same wok or kadai, add 4-5 tablespoon oil. Add peanuts. Keeping the flame low, roast till the groundnuts are 75% done
- Next add fried bengal gram (pottukadalai) and roast for a minute.
- Next add cashewnuts and almonds and roast till they turn pink while keeping the flame low.
- Add asafoetida, and turmeric powder.
- Next add finely chopped green chillies, dry red chillies and curry leaves. Sauté till the chillies and curry leaves turn crisp.
- Add Kashmiri Red chilli powder, amchur powder and salt. Sauté for few seconds.
- Add the roasted poha. Keeping the flame low, toss the poha thoroughly till the spices are coated well.
- Turn off the flame. Finally add sugar to chivda and mix well.
- Let the chivda cool thoroughly, and then transfer to an air tight container.
Video
Notes
- Make sure to use the paper thin poha variety for this chivda.
- Dry roast everything on low flame to ensure that the ingredients are roasted well.
- If you wish, you can add raisins and dry coconut slices as well to this recipe.
- Let the chivda cool completely, before you transfer it to an air tight container.
- You may reduce the amount of sugar, if you like it less sweet.