Diwali is just around the corner and I am all set to prepare some snacks and sweets for the occasion like every year. Only this year, I have a lovely blog wherein I can share some of the recipes with my lovely readers so needless to say, the occasion is going to be extra special.
While I love my fried snacks (trust me on this!), it does make me guilty to consume a lot of oil and salt. Poha Chivda or Thin Poha Chivda comes to my rescue here. We South Indians usually make the deep fried version of poha chivda which scares the hell out of me when I see the poha drinking the amount of hot oil!!
Growing up, I was fortunate enough to have neighbours from various states, Maharashtrians being most in numbers & during festive occasions like Diwali, we exchanged sweets and snacks. This chivda was the one thing I always looked forward to eating. I would ensure (still do) all the chivda comes to me & would slowly devour them when no one was looking.. ha ha. The best memories!
Since we try to eat as much as healthy & home made meals as possible in our effort to lose weight, this really comes to our rescue. Munching a small bowl of this along with some masala tea curbs your cravings and keeps you full too for some time.
A vegan and healthy snack option this Diwali, I am sure you will make it the whole year around, just like I do!
Check out the recipe below –
Prep time – 15 mins
Cooking Time – 15 mins
Yields atleast 350 gms of Chivda
Recipe for Poha Chivda
- Thin Poha / Patla Poha or Thin Flattened Rice – 300 gms
- Groundnuts – 5 tblsps
- Pottukadalai or Chutney Dal – 2 tblsp
- Curry leaves – a handful (or less depending upon your taste)
- Mustard seeds – 1 tsp
- Hing or asafetida – ½ tsp
- Sesame Seeds – 1 tsp
- Turmeric Powder – 1 tsp or slightly less if you prefer it a bit less yellow in colour
- Oil – 2 tblsp
- Salt as per taste
- Firstly sieve the thin poha to remove all fine particles. They tend to burn when the poha is being roasted which leads to a bad taste.
- Heat a heavy bottom kadhai & add the thin poha & gently roast it (low flame). The poha will wither down & reduce in volume. Be careful & keep mixing it well else it might burn from the base.
- Once the poha is roasted (it should appear white not brown)
- How do you know it has been roasted well ? – The poha will wither slightly, reduce in volume & will turn crisp.
- Switch off the flame & keep this mixture aside.
- In the same kadhai, add oil & once it heats, add mustard seeds & let it crackle.
- Then add the chutney dal, groundnuts & let it roast well.
- Now add the hing, sesame seeds, curry leaves & turmeric powder.
- Add salt & then stir it once more before adding the thin roasted poha.
- Mix everything well & switch off the flame.
- Let it cool before having a bowl of freshly made chivda with a cup of masala chai.
- Transfer the contents into a airtight container or a steel dabba (just like I do).
Recipe Notes –
- Whenever making any chivda, I try & add salt while sautéing the masalas so that once the poha or even kurmura (rice puffs) are added, the salt mixes well & spreads evenly.
- Some people sun dry the thin poha for a few days & then slightly roast it. Since I am short on time mostly, this method suits me the best & frankly the taste doesn’t differ much. Although the other method demands more oil.
- If you like, you can add a tsp of sugar too. It does taste good. In case you are adding, add it only after you switch off the flame & toss it well. It shouldn’t be added when it is hot else it might caramelize & burn.
- I have not added chopped green chillies as my husband prefers it to be non-spicy. You can add the same according to your taste.
- Stays good for atleast a month.
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