Poha Chivda

 Both my husband and my daughter love poha chivda. Many buy it from grocery stores, without realizing how easy it is to make this at home. This recipe is as complicated as making tadka :) 

Chivda has a pretty good shelf life too, making it ideal for after school snacks, or evening snacks with coffee/tea. 

Do try! 

Happy Janmashtami!! 

Ingredients

Thin poha (chk notes)

Tadka 

Oil - preferably peanut oil/ coconut oil

Mustard seeds

Jeera 

Urad dal 

Chana dal

Peanuts

Dalia/ kaDlepappu 

Curry leaf

Red chili 

Hing

Dry coconut pieces - optional

Sugar powder - optional but highly recommended 

Salt 

Method 

In a deep pan add lots of oil, add mustard seeds and jeera, once it starts to sizzle, add urad dal, chana dal and peanuts. Roast in medium flame till peanuts are nicely roasted and urad dal and chana dal change color. If the oil temperature is high then tadka will burn, so make sure it is in medium to low flame. Add Dalia. Sauté for a minute. Now add hing, turmeric(little extra for good color), and red chili powder. Add broken dry coconut pieces. Sauté couple of seconds. Now add finely chopped curry leaf(make sure it has no moisture as it can splutter) and finely broken red chili pieces. Sauté couple of seconds. Add thin poha. Sauté couple of minutes in low flame. Add salt and powdered sugar. Mix well. Off the stove. 

Notes - 

• Even medium poha available in indian stores works. But it’ll be on the chewy side. Never use thick poha or dagad poha for this.