Poha chivda is a popular Maharashtrian craving snack which goes very well with tea or coffee. There are many variations of this recipe. Normally, this snack is made during Diwali however you can make it any time and relish. I learnt this recipe from one of my Marathi friend Shilpa Padole. She is expert in making this and whenever we go to her place, she packs us a full box of it. To prepare this recipe, you would need thin poha or chivda which could be easily found in Indian grocery store. Dry roasted chivda coated along with all the ingredients makes it a very delicious snack. You can add cashew nuts and raisins as per you taste.
Ingredients
- 10 cup thin chivda( poha)
- 1-1/2 tbsp Coriander seeds
- 1-1/2 tbsp Poppy seeds(Khus khus)
- 3/4 cup Raw Peanuts
- 3/4 cup Thinly sliced dry coconut
- 1/3 cup Split roasted chana
- 3-4 Green chili chopped
- 12-14 Curry leaves
- 1 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1/2 tsp Black pepper powder
- 1-1/2 tbsp Amchoor powder or pomegranate seeds powder
- 1-1/2 tsp Sugar
- 1-1/2 tsp Salt or as per taste
- 3/4 cup Oil
Instructions
- Clean poha.
- In big pot or kadhai, dry roast the poha (chivda) at medium heat till it gets crunchy. Make sure, it's doesn't burn and has been roasted nicely. Stir it very gently so it doesn't break. Once its done, transfer into other big pot. Let it cool down.
- Keep all ingredients ready before starting the preparation. In the same kadhai, dry roast the coriander seeds and poppy seeds(khus khus) separately till slightly golden color. Add crushed roasted coriander seeds. Keep it aside.
- Heat oil in kadhai, fry each raw peanuts, split roasted chana and thinly sliced dry coconut separately till slightly golden color at medium heat.
- After roasting keep add peanuts, coconut and chana to the roasted chivda.
- In the same oil, add chopped green chili. Fry it till brown color. Add curry leaves and fry for few sec. Add turmeric powder, chili powder and amchoor powder in to it and fry them for few sec. Turn off the heat. Add crushed coriander seeds and poppy seeds into hot oil. Stir it nicely.
- Now add roasted poha along with other fried ingredients into oil. Add salt and sugar, black pepper powder and mix gently so that the poha flakes do not break.
- Once mixing is done, let it cool down completely. Crispy chattpata poha chivda tea time snack is ready. Store it in airtight container. It will stay fresh for 2-3 weeks.
- Enjoy it with tea or coffee.
Recipe Notes
Recipe: Sabudana Khichdi
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My all time favorite. Looks so YUM and beautiful clicks!
Thank you Kushi!