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jada poha chivda recipe | fried poha chivda | chivda namkeen snack | Indian thick poha chivda |

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Tarla Dalal • 06 August, 2021

jada poha chivda recipe | fried poha chivda | chivda namkeen snack | Indian thick poha chivda |

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Jada Poha Chivda recipe | Thick Poha Namkeen | Jar Snack |

જાડા પૌવા નો ચેવડો રેસીપી - ગુજરાતી માં વાંચો (Jada Poha Chivda, Jar Snack in Gujarati)

Table of Content

About Jada Poha Chivda, Jar Snack

Ingredients

Methods

If you like jada poha chivda

What is jada poha chivda made of?

How to select thick beaten rice, jada poha

How to deep fry jada poha

How to deep fry nuts and dal

How to make jada poha chivda

Tips for jada poha

Nutrient values

jada poha chivda recipe | fried poha chivda | chivda namkeen snack | Indian thick poha chivda | with 35 amazing images.

jada poha chivda recipe | fried poha chivda | chivda namkeen snack | Indian thick poha chivda is a delicious Indian jar snack. Learn how to make fried poha chivda.

To make jada poha chivda, heat the oil for deep-frying in a deep non-stick pan, dip the strainer in it and put half of the poha in it and deep-fry on a medium flame till it turns crisp but not brown. Drain on an absorbent paper. Repeats step 1 to deep-fry the remaining half of the poha. Keep aside. In the same strainer, place the coconut slices and deep-fry them in the same oil till they turn light brown in colour from both the sides. Drain on an absorbent paper and keep aside. Repeat step 3 to deep-fry the roasted chana dal, cashewnuts, curry leaves, peanuts and raisins individually one by one. Keep aside. Heat the oil in another deep non-stick pan and add the mustard seeds and asafoetida. When the seeds crackle, add the turmeric powder, chilli powder and salt and mix well. Add all the deep-fried ingredients, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Transfer the mixture into a deep bowl and cool slightly. Once slightly cooled, add the sugar and toss well. Cool completely and serve or store in an air-tight container and use as required.

Fried poha chivda is the homemade version of an all-time favourite Maharashtrian jar snack – poha chivda. With a mix of sweet, salty and nutty flavours, and a wondrous blend of textures, this chivda is sure to appeal to young and old alike.

It is important to deep-fry each of the ingredients separately and drain them before mixing together. This is because each ingredient is unique in its own texture and thus has to be fried for a particular time. And don’t forget the small quantity of sugar because it is responsible for the unique flavour of the chivda namkeen snack.

This Indian thick poha chivda tastes quite similar to the store-bought one, but has a fresher taste and crispier mouth-feel. Try other jar snack recipes like mini bhakarwadi or whole wheat flour chakli.

Tips for jada poha chivda. 1. Prefer to use a strainer with thin holes. 2. Deep fry the jada poha till they puff up. We do not need to brown them. 3. The raisins and roasted chana dal get fried immediately. So keep a close watch while frying them. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.

Enjoy jada poha chivda recipe | fried poha chivda | chivda namkeen snack | Indian thick poha chivda | with step by step photos.

Jada Poha Chivda, Jar Snack recipe - How to make Jada Poha Chivda, Jar Snack

Ingredients

For Jada Poha Chivda

2 cups thick beaten rice (jada poha)

oil for deep-frying

1/2 cup dry coconut (kopra) slices

1/4 cup roasted chana dal (daria)

1/4 cup cashew nut (kaju) halves

25 curry leaves (kadi patta)

1/4 cup raw peanuts

2 tbsp raisins (kismis)

1 tbsp oil

1 tsp mustard seeds ( rai / sarson)

1/4 tsp asafoetida (hing)

1 1/4 tsp chilli powder

1/4 tsp turmeric powder (haldi)

salt to taste

2 tsp powdered sugar

Method

For jada poha chivda

To make jada poha chivda, heat the oil for deep-frying in a deep non-stick pan, dip the strainer in it and put half of the poha in it and deep-fry on a medium flame till it turns crisp but not brown. Drain on an absorbent paper.
Repeats step 1 to deep-fry the remaining half of the poha. Keep aside.
In the same strainer, place the coconut slices and deep-fry them in the same oil till they turn light brown in colour from both the sides. Drain on an absorbent paper and keep aside.
Repeat step 3 to deep-fry the roasted chana dal, cashewnuts, curry leaves, peanuts and raisins individually one by one. Keep aside.
Heat the oil in another deep non-stick pan and add the mustard seeds and asafeotida.
When the seeds crackle, add the turmeric powder, chilli powder and salt and mix well.
Add all the deep-fried ingredients, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Transfer the mixture into a deep bowl and cool slightly.
Once slightly cooled, add the sugar and toss well.
Cool the jada poha chivda completely and serve or store in an air-tight container and use as required.

Jada Poha Chivda recipe | Thick Poha Namkeen | Jar Snack | Video by Tarla Dalal

Jada Poha Chivda, Jar Snack recipe with step by step photos