Poha Chivda

Poha Chivda- one of the best snacks ever! Less ingredients, lesser cooking time but loads of taste. All the ingredients here are healthy and tasty too. The thin poha is super crispy and the spices added leave you wiping the cups clean. I love all the extra additives- the cashews, peanuts, roasted chana dal, garlic and especially the raisins- roasted and flavoured. The raisins add a small sweet twist to the snack. This is one dish where my kids don’t side line the curry leaves. After all, who doesn’t like those crunchy curry leaves? 😋 This dish is a real mix of flavours.

I pack this for my kids’ snack boxes. I sometimes prepare it the previous day itself, but mostly in the mornings. Because it is very difficult to safeguard it until next morning . This is supposed to last for about two weeks, if stored well in an air tight container. But honestly, it doesn’t last for more than two hours in my house 😂. This can also be made as a dry snack for occasions and festivals. Enjoy your tea time with this super crispy Poha Chivda!

Preparation time: nil| Cooking time: 20 min

Course: Snacks| Cuisine: Indian

Ingredients:

Thin Poha- 1 cup

Peanuts- 1/3 cup

Roasted chana dal( pottu kadalai)- 1/3 cup

Broken cashew- 1/3 cup

Raisins- 2 tblsp

Garlic- 7 to 8 pearls

Curry leaves- a handful

Turmeric powder- ¼ tsp

Chili powder- 1tspsalt-as needed

Oil- 3 tblsp

Method:

1. Heat oil in a kadai. Add crushed garlic pearls. Fry for few minutes until raw smell goes. Then add peanuts and roasted chana dal. Fry till it becomes crispy.

2. Now add cashews and raisins. Fry for a few minutes until it changes colour. Then add curry leaves.

3. Now add chili powder, turmeric powder and salt. Give it a stir and fry in low flame for two or three minutes.

4. Then add the poha and give a stir without breaking the poha. Fry it in low flame until poha turns crispy. Keep stirring in between. It might take around 4 to 5 minutes.

5. Switch off the flame. Keep it in the same hot kadai for 2 to 3 more minutes.

6. Transfer to a plate. Let it cool and store in air tight cotainers.

Notes:

· You can also add dry coconut pieces and almonds along with cashews.

· Make sure you don’t break the poha while cooking.

· As we prefer milder version, I have added less of chili powder. if you prefer spicier version, add more chili powder, as per your taste.

Step by step pictures

heat oil in a kadai. add crushed garlic

fry util raw smell goes

then add peanuts and roasted chana dal

fry until it turns crispy

then add cashews and raisins.

fry until colour changes

then add curry leaves

add chili powder, turmeric powder

and salt. fry till raw smell leaves

add thin poha.

give a stir and mix everthing well.

keep in low flame until it turns crispy,

switch off flame. keep it in the same hot kadai

for two to three minutes. then tranfer to a plate.

let it cool. store in a air tight container.

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