Poha Chivda
A customary maharashtrian or north karnataka spicy snack made with meager leveled rice and different flavors. It is prevalently expended as a night snack with some tea, however can likewise be filled in as a combo with pohe or upma recipe. It is basic yet simple to plan, and effectively last yearns for two or three weeks.
There are a few snacks recipes with indian cuisine which chiefly contrasts from area to area and locale to district. This recipe is explicit to western india, especially, maharashtra and northern karnataka. Having said that, poha chivda recipe is regular in gujarat as well however is more sweet in taste.
Poha Chivda
Ingredients
- 3 cup thin beaten rice / poha
- ¼ cup Peanuts
- 2 tbsp Oil
- 2 tbsp gram dal
- 10 kaju / cashew halves
- 2 tbsp chopped dry coconut
- 1 tsp mustard
- 1 tsp jeera / cumin
- 2 broken dried red chilli
- pinch asafoetida / hing
- some curry leaves
- ¼ tsp turmeric
- ¼ tsp salt
- 1 tsp powdered sugar
Instructions
- Initially, in a tawa dry dish 3 container slight poha on medium flame. on the other hand, microwave for 1 moment or hold under a hot sun for 30 minutes.
- Broil until poha turns crisp. keep aside.
- Presently in an extensive kadai heat 2 tbsp oil and meal ¼ glass peanuts to brilliant and crunch.
- Likewise 10 cashew, broil 2 tbsp pottukadalai, 2 tbsp dry coconut on low flame.
- Presently include 1 tsp cumin, 1 tsp mustard, pinch hing, 2 dried red bean stew, and few curry leaves.
- Saute and splutter the tempering.
- Presently include ¼ tsp turmeric, 1 tsp powdered sugar and ¼ tsp salt.
- Besides, include broiled poha and blend delicately.
- At long last, serve poha chivda or store in a sealed shut container for a month.
