Khatta Mitha Poha Chivda Recipe is a must have during Diwali, and its actually my favourite snack to have all year around. its very easy to make and light to eat, and absolutely delicious , there are many versions of this poha chivda so todays am showing you my way of making it.
If you like you can always add dry fruits to this poha chivda.
Step by Step Video for ‘ Poha Chivda ‘ Recipe (Scroll Down for detailed & printable recipe)
Ingredients to make Poha Chivda
- ½ kg Fine quality poha / Chivda Poha
- ¼ cup Peanuts
- ⅛ cup Roasted Chana dal / Futana dal
- ½ cup Potato Khis
- ⅛ cup Curry Leaves
- ⅛ cup Mild Green Chillies
- ⅛ cup Powdered Sugar
- ½ cup Oil
- ¼ tsp Mustard seeds
- ¼ tsp Jeera seeds
- Pinch Hing
- ½ tsp Haldi
- ⅛ cup Dried coconut
- ½ tbsp or as per your taste. Salt
Prepping for the Poha Chivda
1)Add some of the poha in a sieve and using your hands gently shake it removing all the broken poha powder and then adding the poha to the wok.
2)repeat the same process for rest of the poha.
Once all the poha is run through the sieve and is in the wok, time to dry roast it.
Method for making the Poha Chivda
3)So let’s turn on the flame and dry roast it for the next 3-4 minutes, you will start noticing that they are becoming more crisp.
4)3 minutes down and the poha should be nice and crisp so move it aside, and take a small vessel.
5)To this add the oil, and once the oil is hot add about 1 tbsp of the potato khis and while stirring is constantly. Also make sure that the flame is on medium.
6) Cook the potato khis for just 5 – 10 seconds and then add on top of the poha.
And then repeat till all the potato khis is fried.
7)After that it’s time to fry the peanuts.So in the same oil lets add the peanuts and cook for about 1 minute or until you start seeing a little color change.
8) And once that happens let add its on top of the poha.
9)Time to fry the Dried coconut. So let’s add the coconut and fry for about 30 – 45 seconds or until you start seeing a color change and simply adding it to the poha.
10)Now that all our big items are fried let’s remove some of the oil
11)So take out about 3 big tbsp of oil out of the vessel be careful as the oil is going to be very hot.
12)So now to this remaining hot oil in the vessel add the Mustard seeds which is rai and once it’s sizzles add the Cumin seeds which is jeera followed by hing / which is asafoetida, then the haldi and the green chillies.
13)Now stir and cook for about 30 seconds or until the chillies are fried.
14) then add the curry leaves followed by the Roasted chana dal and the salt. Do keep stirring it all the while. After about 1 minute let’s add it on top of the poha.
15)Now very gently lets mix everything in .
16)once the chiwda is nicley mix in turn on the gas on a low flame and roast it for the next 6-7 minutes,
17)make sure to stir it in intervals
18)After 7 minutes turn off the flame and now let’s add the powdered sugar and mix that in as well.
19)And now it’s time to add to the the serving bowl.
Always store the Poha Chivda in a airtight container once it has come down to room temperature.
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