Roasted Poha Chivda | Maharashtrian Roasted Poha Chivda
- Chivda poha / Nylon poha - 250 gms
- Peanuts - ⅓ cup
- Fried Bengal gram / Daliya Dal - ¼ cup
- Dry coconut - ½ , thinly sliced
- Cashews - ¼ cup
- Green chilis - 3-4, fine chopped
- Curry leaves - 2 spring
- Turmeric powder - ½ tsp
- Salt - 1 tsp, as per taste
- Hing - a pinch
- Oil - ¼ cup
- Make thin chips of dry coconut using a sharp knife.
- Fine chop the chilies and keep it aside.
- Heat wide and big Kadai.
- Dry roast poha until it turns crisp.
- Stir continuously otherwise poha will start to burn at the bottom.
- Let them cool down.
- Sift them in a wheat calendar to remove small and powdered particles.
- Heat oil in a Kadai.
- Fry coconut chips until they start to brown from sides.
- Remove them on a plate.
- Same way fry peanuts until done.
- Now fry Bengal gram until done.
- Add everything on top of roasted poha.
- Now in the same oil, add green chilies, curry leaves and cashews.
- Fry them until the chilies dry out completely and at the same time cashews will turn in pink color.
- Add hing and turmeric powder. Mix well.
- Pour it on roasted poha. Add salt according to taste.
- Quickly mix them. Cook for 2-3 minutes only.
- Remove chivda from flame. Let it cool down completely.
- Store in a stainless steel airtight container and enjoy it until it gets over.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/roasted-poha-chivda-maharashtrian-roasted-poha-chivda/
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