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
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.
Kothimbir vadi One more favorite Maharashtrian snack made from coriander leaves and chickpea flour.
Kothimbir vadi can be served as snacks or an appetizier for lunch/dinner.
It can be served with any chutney or ketchup.
Prep time:20 mins
Cooking time: 10 mins
1 or 1½ cups of chopped coriander/cilantro leaves(2 bunches)
2 cups of besan – chickpea flour (add more if required)
½ tablespoon turmeric powder
2-3 green chillies paste(add more if prefer having spicy)
4 cloves of garlic paste
1 tablespoon sesame seeds
¼ or ½ cups water
a pinch of hing
salt as required
¼- ½ Cup oil to fry
Combine all the ingredients together in a bowl and knead to make a firm, smooth dough.
Shape it into a cylindrical roll .
Apply oil at the base and sides of a microwave safe cooker or bowl.
Cover it with its lid or a microwave safe lid.
Microwave on high for 3 to 5 minutes or till done.
The mixture should be cooked and firm.
Insert a knife or toothpick and if it comes out clean, the vadi is cooked well.
Let it cool.
Then remove the steamed cylindrical roll on a tray and cut it into oval shaped.
Shallow fry or pan fry in hot oil till crisp and browned.
Serve Kothimbir Vadi hot with green chutney or tomato sauce or you can it have it just with tea/coffee.
If you don’t have microwave or microwave bowl you can even steam it in gas steamer.
Healthy tips to avoid frying you can just have the steamed vadi instead ,even the steamed vadi’s tastes good the only thing will be missing its the crunchy taste