by Tarla Dalal
Added to 23 cookbooks
This recipe has been viewed 46401 times
Pop a spoonful into your mouth and savour the crunchiness of this delectable snack! An assortment of ingredients ranging from poha and peanuts to cashews and curry leaves gives this Poha Chivda a range of textures, while a choice of spice powders gives it a nice savoury aroma and flavour. While it is perfect to have on a cold, rainy day, with a cup of chaai, this versatile snack is also light enough to enjoy on a hot summer’s day with a glass of juice, or to take along to school or office in a snack box! You can prepare a batch of this chivda and store it in an airtight container for a week to relish it as and when you wish to.
- Heat a deep non-stick pan and dry roast the thin beaten rice on a medium flame for 2 to 3 minutes, while stirring continuously or till crisp. Keep aside.
- Heat the oil in a deep non-stick pan and add the mustard seeds and curry leaves.
- Once the seeds crackle add the peanuts, roasted chana dal and cashewnuts, mix well and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
- Add the turmeric powder, mix well and sauté on a medium flame for 30 seconds.
- Add the roasted thin beaten rice, chilli powder, powdered sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside to cool completely.
- Store in an air-tight container and use as required.
Poha Chivda by Tarla Dalal
Nutrient values per cup
|Vitamin A||132.2 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||2.6 mg|
|Vitamin C||2.5 mg|
|Folic Acid||0 mcg|
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