Fried Poha Chivda Recipe, How to make Poha Chivda

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.

Those who are looking for low calorie chivda, please check roasted poha chivda recipe.

Step by step fried poha chivda recipe:

1. 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.
   
2. 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.
   
3. 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.
4. 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.
5. 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.
   
6. 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.