Thin Poha Chivada | How to make Thin Poha Chivada

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By Amarendra 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 (15 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, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Thin Poha Chivada is just mouth-watering. This amazing recipe is provided by Amarendra Mulye. Be it kids or adults, no one can resist this delicious dish. How to make Thin Poha Chivada is a question which arises in people's mind quite often. So, this simple step by step Thin Poha Chivada recipe by Amarendra Mulye. Thin Poha Chivada can even be tried by beginners. A few secret ingredients in Thin Poha Chivada just makes it the way it is served in restaurants. Thin Poha Chivada can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Thin Poha Chivada.

  • 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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