Snack with the crunch of fried poha (flattened rice), the bite of fried peanuts, slight sweetness of fried raisins, the crunch of cashew, flavors of curry leaves and chilies, and everything balanced with a few spices and some sugar is called poha chivda. It is one of the most addictive snacks. Chivda recipe is very easy and simple. It is very much customizable. You can add or omit ingredients as per liking and availability. Poha chivda is a must-have snack for the teatime. Also, it is an indispensable snack on festivals such as Holi, Diwali, etc.
Flattened Rice/Poha: The regular variety of poha has been used for this recipe. You can even use the thick poha for the chivda recipe.
Peanuts: I have used 1 cup of peanuts for 2 cups of poha. You can use more or less. Frying peanuts properly is very important. It should be fried on low flame. In the instructions, you will find how to know if the peanuts are fried?
Curry leaves and chilies: These are the fresh ingredients used for poha chivda recipe. It is important to fry them properly such that no moisture remains.
Spices: Salt to taste, red chili powder, turmeric powder and powdered sugar have been used to season poha chivda. Turmeric powder not only adds gorgeous color to the chivda but also adds a lot of flavors. Do not cut down the quantity. Little citric acid has been used. It adds a kick to the chivda.
Other than the ingredients mentioned above, you can also add fried coconut flakes, fried garlic, fried mint leaves, etc to flavor poha chivda. Further, you can also fry and add roasted chana or corn flakes (makai chivda).
Perfect poha chivda is crunchy, non-oily and perfectly flavored. To make perfect poha chivda, the following should be kept in mind:
1.This recipe makes three and a half cups of chivda.
2.Heat enough oil.
3.Check the oil by adding a few flattened rice (poha).
4.It should puff up immediately. Take it out.
5.Add in a handful of flattened rice (poha). Batch by batch, fry 2 cups of poha.
6.Fry on low flame till the poha surfaces.
7.Take out in the large colander.
8.Season the poha while it is hot. Add salt to taste.
9.Add little red chili powder.
10.And little turmeric powder.
11.Add in 1 cup of peanuts (moongfali) to hot oil.
12.Fry on low flame till done.
13.To check, drop a fried peanut in a steel bowl. If there is a sharp sound, the peanuts are ready.
14.Take out on a plate. Season the peanuts with salt and red chili powder and add to the chivda.
15.Add in 2 chopped green chilies.
16.Fry on low flame till the chilies are crisp. Take out and add to the chivda.
17.Add 2 sprigs of curry leaves in hot oil.
18.Fry on low flame till crisp.
19.Take out on a plate. Once it cools down, crush and add to the chivda.
20.Place colander in the hot oil.
21.Put 2 tbsp of raisins.
22.Fry till the raisins puff up. Fry on a low flame. Take out and add to chivda.
23.Next add 2 tbsp cashews to the colander.
24.Fry till these turn pinkish. Take out and add to chivda.
25.Add a pinch of citric acid to the chivda.
27.Once the chivda cool down completely, add 3 tsp of powdered sugar.
28.Mix. Let it cool completely. Thereafter keep in an air tight container.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
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