Traditionally in Maharashtrian homes, Poha Chivada is made in two ways, viz. one by deep frying the thick Poha and one by dry roasting Thin Poha, which is also a low fat version. It is generally served with Tea or during afternoon snacking. It is a must in Maharashtrian homes during Diwali.
Approx. Time: 1 hour
For the Chivada
1 Kg Thin Poha (Flattened Rice)
1 cup Peanuts
1 cup Roasted Gram (Dala/Daliya)
1 Cup Dried Coconut slices
1/4 cup Cashew Nuts
1 tspn Sugar
Salt to taste
For the Tempering:
Half cup Oil
1 tspn Mustard Seeds
1/2 tspn Asafoetida
1 tspn Turmeric Powder,
12 finely chopped Green Chilies
2 springs Curry Leaves
Take Poha in a pan and dry roast it on medium flame till it becomes crisp. Stir continuously to avoid buring. Alternatively, you may microwave small lots of Thin Poha for approx. 1 + 1 minute for each lot. Transfer it in a bowl and allow it to cool. The Poha will become crispy after some time.
Then take oil in a pan and heat it on medium flame. Simultaneously fry the Peanuts, Roasted Gram, dried Coconut slices and cashew nuts in the oil. Drain and transfer it to other bowl.
Now in the same Oil add the Mustard seeds. Once it starts spluttering, add asafoetida, Turmeric Powder, chopped Green Chillies and Curry leaves. Saute it for a minute and add fried Peanuts, Gram, Coconut Slices and Cashews. Mix well and add dry roasted Poha to the mixture. Turn the flame to low and mix well. At the end add Salt and Sugar to the Chivada. Cool it and store it in an airtight container. It can be stored outside refrigerator for approx. a month.
1. Sun-drying of Poha before making Chivada helps in reducing breakage of Poha during dry roasting.
2. Sugar should be added in the end only to avoid caramalization.
3. The Chivada can be flavoured with Garlic by adding finely chopped Garlic in the tempering. You may also add a pinch of Garam Masala / Coriander- Cumin Powder to the tempering.
4. You may also add Puffed Rice to Chivada. It should be dry roasted and to be added along with Poha.
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