Poha Chivda – Poha Mixture – Aval Mixture

Poha Chivda is nothing but Poha Mixture. In normal mixture Om Podi is the base, here Poha/Aval is the base. This is a super simple snack for Diwali. It can be made very quickly and it gets finished quickly too. hehehe.. All u need is to keep all the ingredients ready before u start deep frying. Then fry them one by one, add seasoning and give a good mix. Tadaaa!! Poha Mixture will be ready in no time. I think I told the recipe here itself. Have a look at the video.

Here is the video..

[Preparation Time-5 mins : Cooking Time- 20 mins]

Poha Chivda Ingredients:

• Aval/Poha – 1 cup
• Fried Gram Dal – 1/4 cup
• Peanuts – 1/4 cup
• Cashewnuts – 1/4 cup
• Raisins – 1/4 cup
• Oil – to deep fry + 1 tbsp
• Salt – as needed
• Chilli powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Asafoetida – a pinch
• Curry leaves – few

Method:

• Heat a pan with oil enough to deep fry. Use a metal strainer and fry aval/poha in batches. Do not fry all in one go. Strain it in paper towels.

• Next fry the fried gram dal or pottu kadalai until golden brown. Strain and keep it aside.

• Next fry the peanuts until golden brown. Strain and keep it aside.

• Next fry the cashewnuts until golden brown. Use a spoon to fry it evenly. Cashewnuts get fried quickly than other ingredients. Strain and keep it aside.

• Next fry the raisins until it bloats away. Raisins will also get fried quickly. Male sure not to burn it. Strain and keep it aside.

• Heat a pan with 1 tbsp oil. Keep the flame in low and add asafoetida, chilli powder, turmeric powder, salt & curry leaves. Mix well.

• Add the fried ingredients to it and give a good mix until all the ingredients blend with the seasoning. Do not break the poha.

Thats it! Poha Chivda is ready!

Store in an air tight container once it cools completely.

Tips:

1. Fry poha in batches. Do not dump in one go.
2. Raisins give a sweet crunch to the mixture, do not skip it.
3. U can add crushed garlic along with curry leaves for more flavour.
4. U can add sesame seeds while tempering too.
5. Using a metal strainer is the best option. It would be difficult to collect the ingredients after they get fried otherwise.

– By Sundari Nathan