Thin Poha Chivada | How to make Thin Poha Chivada

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ByAmarendra Mulye
Created on 9th Oct 2015
  • Thin Poha Chivada, How to make Thin Poha Chivada
Thin Poha Chivadaby Amarendra Mulye
  • Thin Poha Chivada | How to make Thin Poha Chivada (14 likes)

  • 0 reviews
    Rate It!
  • By Amarendra Mulye
    Created on 9th Oct 2015

About Thin Poha Chivada

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.

Thin Poha Chivada is a delicious dish which is liked by the people of every age group. Thin Poha Chivada by Amarendra Mulye is a step by step process which is best to understand for the beginners. Thin Poha Chivada is a dish which comes from Maharashtra cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Thin Poha Chivada takes few minute for the preparation and 45 minute for cooking. The aroma of this Thin Poha Chivada make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Thin Poha Chivada will be the best option for you. The flavor of Thin Poha Chivada is unforgettable and you will enjoy each and every bite of this. Try this Thin Poha Chivada at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time45mins
  • Serves6People
Thin Poha Chivada

Ingredients to make Thin Poha Chivada

  • 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

How to make Thin Poha Chivada

  1. Take the poha in a pan and dry roast it on a medium flame till it becomes crisp. Stir continuously to avoid burning.
  2. 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.
  3. Now in the same oil, add in mustard seeds. Once it starts spluttering, add asafoetida, turmeric powder, chopped green chillies and curry leaves.
  4. Saute for a minute and add fried peanuts, gram, coconut slices and cashews.
  5. 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.
  6. Cool and store in an airtight container. It can also be stored outside the refrigerator for approximately a month.

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