Poha
chivda can be prepared in two ways, one way is roasted and other is fried. This
is the fried version, and if you are longing for the store bought poha chivda,
then this is a must try recipe.
This
Poha chivda is tasty for sure and can also be easily prepared at home. It is so
crispy and crunchy, that no one can resist. This chivda is made by thick poha, used
specially for frying purpose. It is an Indian snack made as a part of festival
foods, especially during Diwali.
Step by step fried
poha chivda recipe:
- Take
oil in a wok for frying. Once hot, fry peanuts, cashew nuts, sliced dried
coconut. Be careful, all of it should be fried till they are light brown. Reduce
the flame to low and add roasted chickpeas (daliya). Immediately remove it as it doesn't take longer to fry. Keep it aside.
- Now
in the same oil, fry the poha. The oil should be hot before you add poha to it, otherwise it won’t be crispy and will soak more oil. Add little at a time, I
added 1/3 cup at a time.
- As
soon as the poha is added to the oil, it comes to the surface turning pale to
bright white in color. Immediately remove poha from oil and drain oil in a big
stainless steel strainer. Repeat the procedure for the remaining poha.
- Then
transfer the fired poha onto the tissue paper, so that excess oil will get
soaked. Use layers of tissue napkin, so that maximum oil should be soaked. If required, transfer the fried poha onto a new bunch of tissue napkin, so that
more oil can be soaked.
- Heat
1 tsp oil in a big thick bottom pan, add mustard seeds, cumin seeds,
asafoetida, green chilies and curry leaves. Then add turmeric powder, red chili
powder and dhaniya power. Add the fried poha to this along with the fired nuts.
Add salt and mix really well. Turn off the heat.
- Lastly, when the mixture is warm, add powdered sugar and pinch of citric acid
powder as per your taste. Mix well. The fried poha chivda is ready. It can
be stored for about 10 days.
Fried Poha Chivda
recipe below:
Fried
poha chivda
Prep
time
|
Cook
time
|
Total
|
4 min
|
26 min
|
30
min
|
Fried
poha chivda- crispy savory beaten rice fried snack
AUTHOR:
Monali
RECIPE
TYPE: Snacks
CUISINE:
Indian
SERVES:
4
INGREDIENTS (measuring cup used, 1 cup=240
ml)
- 2½ cup
Thick Poha/ beaten rice/rice flakes
- ¼ cup
peanuts
- ¼ cup
roasted chickpeas/dalia
- 2
tbsp. dried coconut, sliced
- 10-12
cashew nuts
- 1-2
tbsp. sugar, powdered
- Salt
to taste
- A
pinch of citric acid
- Oil
for frying
For
tempering:
- 1 Tsp
oil
- ¼ tsp
mustard seeds/sarson
- ¼ tsp
cumin seeds/jeera
- 2-3
green chili, chopped
- 10-12
curry leaves
- ½ tsp
turmeric powder/haldi
- ½ tsp
red chili powder (optional)
- 1/8
spoon asafoetida/ hing
DIRECTION
- Take
oil in wok. Once hot, fry peanuts, cashew nuts, sliced dried coconut. Be
careful, all of it should be fried till its light brown in color. Lastly
reduce the flame to low and add roasted chickpeas. Immediately remove it as
it doesn’t take longer to fry. Keep it aside.
- Now in
the same oil, fry the poha. The oil should be hot before you add poha to it;
otherwise it won’t be crispy and will soak more oil. Add little at a time, I
added 1/3 cup at a time.
- As
soon as the poha is added to the oil, it comes to the surface turning pale to
bright white in color. Immediately remove poha from oil and drain oil in a
big stainless steel strainer. Repeat the procedure for remaining poha.
- Then
transfer the fired poha onto the tissue paper, so that excess oil will get
soaked. Use layers of tissue napkin, so that maximum oil should be soaked.
And if required, transfer the fried poha onto a new bunch of tissue napkin,
so that more oil can be soaked.
- Heat 1
tsp oil in a big thick bottom pan, add mustard seeds, cumin seeds,
asafoetida, green chilies and curry leaves. Then add turmeric powder, red
chili powder and dhaniya power. Add the fried poha to this along with the
fired nuts. Add salt and mix really well. Turn off the heat.
- Lastly
once the mixture is little warm, add powdered sugar and pinch of citric acid
powder as per your taste and mix well.
TIPS
- At
every batch of frying the poha, the oil should be hot, else poha will soak a
lot of oil.
- If you
don’t have a big pan, you can add the tempering to a mixing bowl containing
poha and other fried nuts and then toss it to mix. Followed by, adding sugar
at last.
SERVING SUGGESTION
You
can eat it anytime or with evening tea. It can be stored for about 10 days.
|
I will try this at home.
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