Yummy Poha Chivda for Diwali!- How to Make Poha Chivda
Updated: Oct 31, 2021 | 23:48 IST
By: Narayan Thakur
Flattened rice or dehydrated rice or poha is famous all across north and central India. It is a staple in cuisines and desserts. Sometimes they are also used as a binding agent for making various kebabs. Poha recipe could be one of those light breakfast meal options that could keep satiating your hunger. And the preparation is not just the festive season, but all year long. If prepared during festivals, poha chivda could give you some break from all the overdose of sweetness. A side chutney could do wonders with poha chivda. The preparation needs minimal amounts of oil. The key to savouring poha chivda is to garnish it with freshly diced onions and savoury khatta meetha namkeens or bhujia. Crisp poha chivda go well with different namkeen mixtures and chutneys. The preparation is not limited to any time. One can have it over breakfast or even eat it as an evening snack.
Ingredients
poha
As required
oil
5 tablespoon
turmeric powder
1/2 teaspoon
peanuts
1/2 cup
cashews
1/4 cup
chana dal
As required
curry leaves
12 Numbers
green chilli
4 Numbers
red chilli powder
As required
salt
As required
chaat masala
1/2 teaspoon
Preparation
Step 1
Heat the pan over a high flame. Turn it down to medium and add poha in it. Toast it for a couple of minutes over low flame, followed by adding two tablespoons of oil and half a teaspoon of turmeric powder.
Step 2
In the same pan, add a little oil to roast the raw peanuts. Roast them until they start to crackle and turn brown. Keep aside in a bowl to cool.
Step 3
Repeat the above process to roast cashews, almonds, chana, curry leaves and green chillies.
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