Jada Poha Chivda Video Video by Tarla Dalal
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Jada Poha Chivda Recipe (Thick Poha Namkeen) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
30 Mins
Total Time
40 Mins
Makes
4.00 cups
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
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.
See step by step images of Jada Poha Chivda, Jar Snack
