Recipe by Maya Akhil
This Poha Chivda is mildly spiced. It has a crisp texture from roasted Poha with a nutty flavour from the Peanuts and Cashews. Preparing this chivda during Diwali is one easy task as the recipe is simple and quick.
Heat 1.5 tsp oil in a wide non-stick pan at medium-low heat. Add the thin poha and roast for about 4 minutes or until crispy, stirring continuously then place on a plate to cool.
Heat 2 tsp oil in the same pan at medium heat. Add peanuts, cashews and roasted gram dal. Stir-fry for 3 minutes. Add raisins and curry leaves. Stir fry until curry leaves turn crisp. Add turmeric powder, hing and powdered salt. Mix well.
Add roasted poha. Mix well and add powdered sugar (You can use a mortar and pestle to powder the salt and sugar) and chilly powder. Mix well and switch off and place on a plate to cool.
||2 tbsp, split|
||1 – 2 tbsp|
||1 – 2 sprigs|
||1- 2 pinches|
||1 tbsp or to taste|
||1.5 + 2 tbsp|