It’s the season to indulge but it’s also the season of unannounced guests. To wow your guests and to have the yummiest snack on hand – make my delicious Chivda!
It’s perfect for tea-time or even to serve with your meal.
| Servings | 8 – 10 persons |
| Course | Snacks |
| Preparation Time | 10 minutes |
| Cook Time | 10 minutes |
Ingredients for the Chivda(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 5 – 6 cups | Poha |
| 1½ cups | Oil for frying |
| ¼th cup | Peanuts |
| ¼th cup | Cashews |
| 3 tbsp | Roasted gram dal (daliya) |
| 2 springs | Curry leaves |
| 3 – 4 nos. | Green chilies |
| ½ tsp | Red chili powder |
| ¼th tsp | Turmeric powder |
| 1 pinch | of citric acid |
| Salt, as per taste | |
| Powdered sugar, as per taste | |
Instructions for the Chivda |
|
| 1. | Heat the oil in a deep fry pan or kadhai. When oil is hot, test it by dropping one flake of poha. It has to rise up immediately without browning. |
| 2. | Now, take a big sieve. Take the poha in it and touch the sieve bottom to the hot oil to fry the poha. Stir it constantly. It should puff up immediately. Remove from oil and keep aside in a plate line with kitchen tissues. |
| 3. | Similarly fry the cashews, peanuts, green chilies, daliya (roasted Bengal gram) and neem leaves one by one and keep aside. |
| 4. | Mix all the fried ingredients – season the mixture with salt, turmeric, citric acid crystals and sugar. Mix well. Store in an airtight container and consume as required. |
Note:
- The deep-fried oil is not good to use again after frying, so should be discarded.
- Medium and thick poha should be used for deep frying purposes.
