Poha Chivda is a savory snack. If made using the right amount of ingredients it is also a relatively healthy snack option to much on, with your Tea or otherwise. You could eliminate using the Peanuts and Cashewnuts to make it completely healthy.
Poha is flattened rice and also called beaten rice. It is called Aval or Avalakki in the South of India. Poha is available in Thin, Medium and Thick versions. I have used the thin Poha here.
Ingredients:
Poha (I have used the thinnest version I could find) 2 cups
For the Tempering/Tadka:
1 Tbsp Oil
A generous pinch of Hing / Asafoetida
1/4th Tsp Rye / Mustard Seeds
1 Tsp Chana Dal
1 Tsp Roasted Peanuts
1 Tsp broken Cashews
10-12 Curry Leaves
1 Green Chilly, slit
1 Red Chilly, slit
Haldi / Turmeric , ½ Tsp , or to taste
Salt , to taste
Sugar, ½ Tsp
Method:
Heat a large non-stick Pan or a Wok. Dry roast the Poha in it on a low flame.
Keep stirring it so that the poha doesn’t burn or change color.
Switch off the flame when Poha turns crisp. Keep aside and allow it to cool
Heat the Pan / Wok and add Oil to it.
Add the Rye and Hing and when the Rye pops add the red and green chillies and curry leaves
Saute for a bit, before adding the Chana Dal.
Stir a bit and add the Peanuts and Cashews.
When they start changing color add the turmeric, salt and sugar, mix well and switch off the flame.
Add the roasted Poha to the tempering and gently mix together till the Poha turns yellow.
You could add more of the haldi, salt and sugar at this stage, while the poha is still warm, if required.
Remove from the Wok, spread it on a plate to cool completely. Store in an airtight tin when cooled completely.
- Poha (I have used the thinnest version I could find) 2 cups
- For the Tempering/Tadka:
- 1 Tbsp Oil
- A generous pinch of Hing / Asafoetida
- ¼
- th
- Tsp Rye / Mustard Seeds
- 1 Tsp Chana Dal
- 1 Tsp Roasted Peanuts
- 1 Tsp broken Cashews
- 10-12 Curry Leaves
- 1 Green Chilly, slit
- 1 Red Chilly, slit
- Haldi / Turmeric , ½ Tsp , or to taste
- Salt , to taste
- Sugar, ½ Tsp
- Heat a large non-stick Pan or a Wok. Dry roast the Poha in it on a low flame.
- Keep stirring it so that the poha doesn’t burn or change color.
- Switch off the flame when Poha turns crisp. Keep aside and allow it to cool
- Heat the Pan/Wok and add Oil to it.
- Add the Rye and Hing and when the Rye pops add the red and green chillies and curry leaves
- Saute for a bit, before adding the Chana Dal.
- Stir a bit and add the Peanuts and Cashews.
- When they start changing color add the turmeric, salt and sugar, mix well and switch off the flame.
- Add the roasted Poha to the tempering and gently mix together till the Poha turns yellow.
- You could add more of the haldi, salt and sugar at this stage, while the poha is still warm, if required.
- Cool completely and store in an airtight tin.
Its one of my favorite munchies.
Poha is my favourite in any form; the one we make for breakfast, chivda or even pattice. Everyone had a different way of making chivda. Yours is pretty close to mine. Have you tried the one with onion and garlic? Maharashtrians make it. It is very good too.
Poha is my favourite dish. Everyone has different making style of Poha. We almost prefer in breakfast. Because it is light food & healthy diet. I made by your style… Really poha was looking so yummy. Really
Delicious…..