Name: Thin Poha Chivada recipe by Amarendra Mulye at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: For the Chivada: 1 Kg Thin Poha (Flattened Rice); 1 cup Peanuts; 1 cup Roasted Gram (Dala/Daliya); 1 Cup Dried Coconut slices; 1/4 cup Cashew Nuts; 1 tsp Sugar; Salt to taste; For the Tempering : Half cup Oil; 1 tsp Mustard Seeds; 1/2 tsp Asafoetida; 1 tsp Turmeric Powder; 12 finely chopped Green Chilies; 2 springs Curry Leaves

ABOUT Thin Poha Chivada RECIPE

Traditionally Poha Chivada is made two ways, the first by deep frying thick Poha and the second is by dry roasting thin poha. This dish is generally served as an evening snack with tea.

Ingredients Serving: 6

For the Chivada: 1 Kg Thin Poha (Flattened Rice)
1 cup Peanuts
1 cup Roasted Gram (Dala/Daliya)
1 Cup Dried Coconut slices
1/4 cup Cashew Nuts
1 tsp Sugar
Salt to taste
For the Tempering : Half cup Oil
1 tsp Mustard Seeds
1/2 tsp Asafoetida
1 tsp Turmeric Powder
12 finely chopped Green Chilies
2 springs Curry Leaves

Instructions

Take the poha in a pan and dry roast it on a medium flame till it becomes crisp. Stir continuously to avoid burning.
Heat oil in a pan. Simultaneously fry the peanuts, roasted gram, dried coconut slices and cashew nuts in the oil. Drain and transfer to another bowl.
Now in the same oil, add in mustard seeds. Once it starts spluttering, add asafoetida, turmeric powder, chopped green chillies and curry leaves.
Saute for a minute and add fried peanuts, gram, coconut slices and cashews.
Mix well, add in the roasted Poha into the mixture. Turn the flame to low and stir. At the end add salt and sugar to the chivada.
Cool and store in an airtight container. It can also be stored outside the refrigerator for approximately a month.

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