Poha chiwda |Patal poha chivda - Diwali faraal recipe

Poha Chiwda - chivda is  crispy healthy maharashtrian snack made from beaten / flattened rice  flavoured with peanut and spices .This Poha Chivda recipe has a great shelf life and is  easy to make.

In maharashtra chiwda is a part of  faral (festival food) during diwali. Its also available round the year .Festivals are always celebrated with much zeal, pomp and show in Bombay. During Diwali  you can smell, shankarpala, karanji, chakali, ladoo  from everyone's kitchen.

'Faraal' ~ Festival food  called in Marathi is made with so much of love and passion and distributed to our friends and relatives on the day after Diwali.  chivda is called by different names across India. Chivda is a combination of toasted rice flakes, roasted peanuts, cashews, dalia and any of your favourite ingredients. In general it is a mixture of so many different flavours .


Ingredients:

8 cup thin pohe ( beaten or flattened thin rice /avalakki/atukula )

2 cup puffed rice / murmura (optional),

3/4 cup peanuts,

3/4cup chana dalia (dalya/chutney dal)

3/4  cup cashewnuts

1/4 cup raisins

1/4 cup pieces of dry coconut - sukha khobra (make thin vertical pieces of 1 cm length),

20 green chilies (vary the amount as per your liking),

3 sprigs  of curry leaves,

2 tsp coriander powder,

1 tsp red chilli powder

2 tsp cumin powder,

1/2 cup oil,

2 tsp turmeric powder

1 tsp asafoetida,

2-3 tsp  sugar

salt to taste,

Method:

1.Roast pohe and puffed rice (each item separately) on medium heat until crisp in a kadhai. Use 1 tsp oil for better roasting.you can even sun dry poha.

2.Now add 1 tbsp oil in the same pan and fry peanuts until brown . Remove them and fry coconut pieces until golden brown. Also fry cashewnuts & dalia.

3.Chop green chilies into small pieces. Set aside all the fried items. Discard the used oil and heat remaining 1/2 cup oil.

4.When oil is heated, add mustard seeds, turmeric powder, asafoetida. Then add curry leaves.

5.Now add  chilies and fry again for some time.

6.Finally add pohe, puffed rice and all the fried ingredients together (peanuts, cashewnuts, coconut pieces,dalia) and mix.Keep heat medium & stir continuosly  or else it will get burnt.

7. Add salt, coriander-cumin powder, sugar and toss gently just to coat pohe with all the spices.

8.Remove and let cool before storing into an airtight container.

 Variation:

•  Add Coriander seeds,crushed garlic in the tempering for variation.
• Add amchur powder for a tangy taste .