POHA CHIVDA (Flattened rice chivda)

Jazz up this Diwali with this easy, home-made Chivda. This is a delicious crispy treat snack mix or namkeen mixture made with flattened rice flakes (poha), Indian spices, salt and sugar to balance the taste. A healthy version as it’s sun dried and scrumptious at the same time.

YouTube link:

https://youtube.com/shorts/Huo1NU46QxQ?si=lvugTfqJzNki8fxh

Year 2022

Ingredients:

· Thin Poha – 500 gms (flattened rice)

· Oil – 5-6 tbsp

· Mustard seeds – 1 tbsp

· Green chilies - 5-6

· Ginger – 1 inch

Cumin seeds – 2 tsp

· Coriander seeds – 2 tbsp

· Curry leaves - handful

· Fennel seeds (Saunf)– ½ tbsp

· Groundnut -100gms

· Dried coconut - ½ cup (sliced)

· Asafoetida (Hing) - ½ tsp

· Daliya (Roasted chana dal) - 100g

· Turmeric powder - ½ tsp

· Salt – as required

· Chat masala – ½ tsp

· Powdered sugar – 1 tbsp

· Sugar – 1.5 tsp

*** You may increase the quantity of green chilies and reduce the sugar proportion as per your preference

Method:

· Keep the poha in the sunlight for 3-4 hours, let it get crisp and crunchy. You can spread it over cloth and cover it too with a thin cloth.

· Take a big utensil, add oil.

· Take a mixer jar add green chilies, ginger, cumin seeds and coriander seeds. Pulse it once or twice. Remember not to make a paste. Let it be crushed.

· Once the oil heats up add mustard seeds, crushed green chilies, ginger and coriander seeds, curry leaves, fennel seeds. Give a good mix.

· Now add the groundnuts let it splutter. After that add dried sliced coconut, once it starts turning brown add hing and daliya. Fry this for some time and now add the turmeric powder, salt. Chat masala and powdered sugar. Give a good mix and turn off the flame.

· Now add the sundried poha, mix it gently, add sugar also.

· Now place a pan on the gas stove and keep the utensil over it. Let it be on the tava for 10-15 mins. But keep mixing it occasionally, this will make your poha crisp and crunchy and you can avoid burning of the utensil at the bottom too. Turn off the flame and allow it to cool down.

· Once it cools down. Store it in an air tight container.

· You can add sev to the chivda to make it taste more yum.