Thin Poha Chivda(Patal Poha Chiwada)

Posted on October 25, 2017 Updated on October 25, 2017

Patal Poha (Thin Poha) Chivda is another diwali snack. This is my all time crispy favourite snack and it can be a good tea time snack too. This is a very simple and easy recipe and a quick snack made from thin poha, dry fruits, peanuts, spices in maharashtrian style.

preparation time 5 minutes
cooking time 20 minutes

servings 4 to 5

Ingredients

For roasting

2 cups white poha ( flattened rice)
⅓ cup peanuts
⅓ cup chana dal bengal gram)
⅓ cup cashew nuts (kaju)
¼ cup chopped dry coconut slices – optional
⅓ cup of oil for frying

For tempering poha chivda:

3 green chilies – sliced or chopped
4 to 15 curry leaves (kadi patta)
¼ tsp turmeric powder (haldi)
1 tablespoon sugar or powdered sugar
1 to 1.5 teaspoons salt or add as required
½ tablespoon oil

Directions || How to prepare Poha chivda

Keep ready all the ingredients as per the measurement in a bowl.

Take a thick bottomed pan or kadai with a handle.

Add for oil and fry the peanuts till it turns crispy and crunchy , remove it from pan or kadhai and allow it to cool in a bowl or a plate.

similarly fry 1/3 cup of chana dal till they become crisp. remove the chana dal and cashews from the pan and place it in a bowl.

For tempering :

In the same kadai or pan,heat 1/3 cup of oil for deep frying.

Then add mustard seeds and allow it to splutter , next add cumin seeds.

Add curry leaves, green chilies and a generous pinch of salt.

Then sprinkle ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per taste.

Now add ¼ cup dry coconut slices till they become crisp and light golden or golden.

Keep the flame to a low. then add 2 cups of thin poha or rice flakes in it.

Roast the poha. gently shake the pan so that the poha gets evenly roasted.

since they are papery, light and delicate saute it very gently ad lightly.

Within 3 to 4 minutes the poha flakes will change their texture and become crisp. don’t roast the poha on a high flame.

Next add the fried ingredients – peanuts, cashews and chana dal to the roasted poha and shake the pan so that everything gets mixed.

on a low flame, add sugar and keep mixing the chivda gently and lightly.

Turn off the gas and let the chivda mixture settle in the hot pan for 1 or 2 mins ,this will make the chivda more crunchy and crispy.

After 2 mins remove the poha chivda in another plate and let it cool at room temperature. once cooled, then store in an air-tight box and container.

Serve the poha chivda as a tea time snack.