Poha chivda is basically a sweet and spicy, Indianized version of a trail mix. Poha ( flattened rice) is combined with dried fruits, coconut and raisins and tempered with mustard seeds, curry leaves and few other ingredients. Each household probably has their own little variation to this chivda. Mostly this is prepared as a savory snack during Diwali, which is distributed along with other delicious sweets to family, friends and neighbors.
This time I thought of making some at home, to enjoy along with my evening cuppa masala chai. I like to munch on these savory snack items. Moreover my son is a big fan of these too, actually he likes to pick up the peanuts from the chivda. So I’ve added a lot of peanuts and all the other dried fruit ingredients. I’ve not made these very spicy, coz as I said my son eats it too. So you could add more green chillies for spice.
Now, traditionally each ingredient is deep fried and then everything is assembled, but keeping the health quotient in mind, I’ve dry roasted most of the ingredients, and used little oil for the tempering. They were still as great and crisp as the traditional version 🙂 This recipe was shared by my mum in law’s neighbor, I’ve adjusted the quantities as per our taste buds. There is no fixed rule to use these quantities, you can add more or less of any ingredient and customize it totally to suit your palate.
Ingredients: Measuring cup used, 1 cup = 250 ml
3 cups thin poha
1 cup peanuts
3 tablespoons daliya dal
1/2 cup cashew nuts, halved
1/2 cup raisins
1/4 cup, half inch dried coconut slices
For the tempering:
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon turmeric
1/2 – 1 tablespoon fine sugar
1/2 teaspoon turmeric powder
A sprig of curry leaves
2-3 green chillies, finely chopped ( Adjust as per desired heat)
2 teaspoons salt, or to taste
1 tablespoon + 1 teaspoon vegetable oil
1.Dry roast the poha in batches in a sufficiently big heavy bottomed pot or kadai. Do not brown the poha. Set it aside to cool on a plate. Now roast all the ingredients one at a time, first the peanuts, then daliya, cashew nuts. Add about a teaspoon of oil, and roast the raisins until they puff up, remove and set aside. Finally roast the dried coconut slices. Remove all the dried fruits and nuts in a plate. Set aside.
2.In the meanwhile prepare the tempering, Add 1 tablespoon oil in the same kadai, once it’s hot enough, splutter mustard seeds, add in fennel seeds next followed by chopped green chillies and curry leaves. Fry on hot heat until the curry leaves and green chillies crisp up, make sure they don’t change color.
3. Switch off the heat, and add in the dry spices – salt, sugar, turmeric. Mix well.
4. Return the pot to heat, and add in the dry roasted poha and roasted nuts, daliya dal, dried coconut slices and raisins. Mix well stirring continuously for 2-3 minutes on medium low heat. Switch off the heat.The chivda will be slightly chewy when it’s warm, it will crisp up upon cooling completely. Leave it in the pan itself for extra crispiness, or transfer to a wide plate and let it cool. Store in an airtight container once it is completely cool.
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