Diwali celebration is near. Trying different dishes can be one of the best ways to celebrate the festival of lights. Today, we will try the traditional spicy breakfast of Maharashtra and North Karnataka, which is made of Poha and other spices. It is usually eaten as a snack with tea.
It’s simple, easy to make and can be stored for weeks. You can also add dry fruits, fried gram, dry coconut, curry leaves and spices to make it tasty.
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material
– poha
– dried coconut
– nuts and sugar
– Green chilli
– spices
– Oil
No special ingredients are used in Poha Chivda. These materials are easily available at home and are also cheap. You can also add cumin, curry leaves and peanuts.
process
Heat a wok or thick bottomed vessel on low flame. Add thin poha and fry with a spoon for 5-6 minutes till it becomes slightly crisp. Do not fry the roasted poha too much and take out the roasted poha in a plate and keep it aside.
If you are using a microwave oven, spread the poha thinly on a baking sheet covered with baking paper. Bake in a pre-heated oven at 150°C for 15 minutes, till crisp, while stirring occasionally.
Heat 2-3 tbsps oil in a thick bottomed kadhai on medium heat.
Add peanuts, cashew nuts, gram, dry coconut pieces, raisins and toast and fry all the ingredients while stirring continuously till they turn golden brown. Keep the roasted dry fruits aside and add cumin seeds. Shake for a few seconds.
Lower the flame and add chopped green chillies, curry leaves and asafoetida. Fry for 1 to 2 minutes or till the curry leaves and green chilies turn crisp. Make sure the curry leaves and chillies are free from moisture.
Then add turmeric powder, salt and powdered sugar and mix well on low flame. Immediately add the roasted poha and mix the poha gently with a spatula. Be careful not to break the flakes.
Take off the pan from the flame. Allow the poha chivda to cool before storing it in an airtight container. You can serve this Poha Chivda with Masala Chai.
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