Poha Chivda
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Poha Chivda is my humble dedication to two things special - My City Mumbai which has a cosmopolitan vibe that allows you to explore cuisines of different cultures & secondly, childhood memories of eating them during Diwali. Growing up, I was fortunate enough to have neighbours from various states, Maharashtrians being most in numbers & during festive occasions like Diwali, we exchanged sweets and snacks. This chivda was the one things I always looked forward to eating.
While I love my fried snacks (trust me on this!), it does make me guilty to consume a lot of oil and salt. Poha Chivda or Thin Poha Chivda comes to my rescue here. Low in oil but great in taste, this easy recipe is certainly going to be a regular feature at your home post Diwali too.
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Ingredients
- Thin Poha / Patla Poha or Thin Flattened Rice – 300 gms
- Groundnuts – 5 tblsps
- Pottukadalai or Chutney Dal – 2 tblsp
- Curry leaves – a handful or less depending upon your taste
- Mustard seeds – 1 tsp
- Hing – ½ tsp
- Sesame Seeds – 1 tsp
- Turmeric Powder – 1 tsp or slightly less if you prefer it a bit less yellow in colour
- Oil – 2 tblsp
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Instructions
- Firstly sieve the thin poha to remove all fine particles. They tend to burn when the poha is being roasted which leads to a bad taste.
- Heat a heavy bottom kadhai, add the thin poha and gently roast it (low flame) for 3-5 mins. The poha will wither down and reduce in volume. Be careful & keep mixing it well else it might burn from the base.
- Once the poha is roasted, switch off the flame and keep this mixture aside to cool slightly.
- In the same kadhai or heavy bottom pan, add oil and once it heats, add mustard seeds and let it crackle.
- Then add the chutney dal, groundnuts and let it roast well.
- Now add the hing, sesame seeds, curry leaves and turmeric powder.
- Add salt and then stir it once more before adding the thin roasted poha.
- Mix everything well and switch off the flame.
- Let it cool before having a bowl of freshly made chivda with a cup of masala chai.
Notes
- Whenever making any chivda, I try & add salt while sautéing the masalas so that once the poha or even kurmura (rice puffs) are added, the salt mixes well.
- Some people sun dry the thin poha for a few days & then slightly roast it. Since I am short on time mostly, this method suits me the best & frankly the taste doesn’t differ much. Although the other method demands more oil.
- If you like, you can add a tsp of sugar too. It does taste good. In case you are adding, add it only after you switch off the flame & toss it well. It shouldn’t be added when it is hot else it might caramelize & burn.
- I have not added chopped green chillies as my husband prefers it to be non-spicy. You can add the same according to your taste.
- Stays good for atleast a month.
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Vidya Narayan
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Hey Vidya, This is the best gift you can give me for Diwali. Today I was planning to make this and I saw your recipe. What I like about your recipe is that you have roasted the poha and not deep fried it. Will share the pic once I make it.