Thin Poha - 1/2 Kg.
Peanut - 1 cup
Dalya (Roasted Gram Dal) - 1 cup
Sliced dry coconut - 1 cup
Chopped Green chilies - 10-12
Curry leaves - 8-10
Mustard seeds - 1 teaspoon
Sesame seeds - 1 teaspoon
Poppy seeds - 1 teaspoon
Turmeric powder - 2 teaspoon
Asafetida - 1/2 teaspoon
Powder sugar - 1 teaspoon
Aamchur (Dry mango powder) - 1 teaspoon
Oil - 1/4 cup
Salt to taste.
There are three methods to make Poha crispy.
- Keep in sunlight for 3-4 hours.
- Fry it on very low flame till it becomes crispy. Keep it on low flame otherwise Poha will shrink immediately.
- Place the poha in a shallow microwave safe dish and microwave on HIGH for 2 minutes.
Keep the crispy Poha aside. Now heat oil in a big kadai. Add mustard seeds, when it start spluttering add asafetida, turmeric powder, curry leaves and green chilies. Let curry leaves and chilies get crispy. Then add peanuts, sesame seeds, and Fry on medium flame for about 2 minutes till the peanuts are aromatic. Then add sliced coconut and fry it till it turns brown. Now add roasted gram dal. Switch off the flame. Now add salt, sugar and aamchur powder and mix well. Let this get cool for some time then add crispy Poha and mix it neatly.
Crispy chivda is ready.
- You can add churmure (puffed rice) with Poha.
- You can add red dry chilies instead of green chilies.
- You can add cashew in the chivda.
- Instead of aamchur powder, you can add citric acid.
- Some people add deep fried onion (thin slice) or deep fried garlic in the chivda.
- If you add coriander powder or badishep powder, it tastes nice.
Crispy treat for Diwali 2009 contest hosted by Priya
And Purva's Diwali Dhamaka