Poha Chivda/poha no chevdo

This is a home made nasta good for tea time munching or school tiffin as a dry snacks. It is simple and tasty too. Deep fried or roasted both form of chivda can be made. Now a day red poha are also available.

Fried poha recipe

Ingredients:

oil for deep frying

poha 250g

green chili-finely chopped -2

curry leaves 8-10 pieces/1-2 stem

peanut 10-15 pieces

cashew 8-10 pieces

almond 8-10 piece

kismis/raisin 8-10 piece 

dry coconut-thin sliced 1/4 cup 

salt as per taste

sugar powder(optional) 1/2 teaspoon

turmeric powder 1/2 teaspoon

red chili powder(optional) 1/2 teaspoon

Method: 

Heat oil in frying pan. Fry poha with the help of strainer. Poha on frying will swell up, take it out and put on a kitchen towel to absorb extra oil. Fried poha feels crispy and crunchy too.

Now fry coconut, cashew, kismis, almond, curry leaves, green chili one by one and remove and let extra oil absorb.

Add salt, chili and turmeric powder. Add sugar if you like a mild sweet taste. Add fried dry fruits, coconut, green chili and curry leaves to poha and mix well. Taste and adjust the seasoning as needed.

Roasted version of poha chivda

Heat a thick bottom pan. Keep on a medium flame and roast poha till it becomes crispy. Keep it aside and allow it to cool.

Take oil in a pan, roast peanuts, almond, bengal gram, cashew, sliced coconut, raisin and keep them aside.

Take the pan with oil and heat. Add hing, red chili powder, turmeric powder, and add roasted poha. Add sugar and salt as per taste. Add roasted dry fruit, peanut, bengal gram, coconut and mix well.

Allow to cool. store in an airtight steel container. It will remain fresh for about 2 weeks.

Fried corn flakes chivda can be made in similar manner


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