By Devi Poojari
November 2, 2023
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Made as one of the faral or dry snacks around the time of Diwali, the poha chivda is one of the easiest and most popular snacks similar to the trail mix of the West. Made with flattened rice and flavoured with peanuts, crispy fried curry leaves and a handful of spices, this shelf-stable snack can be made in large quantities and packed for a light snack.
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2 cups uncooked poha 3 tablespoons vegetable oil ¼ cup dried coconut slices ¼ cup roasted peanuts 1 teaspoon turmeric powder 1 teaspoon red chilli powder 15-20 curry leaves 1 tablespoon powdered sugar 2 tablespoons roasted chana dal 5-6 garlic cloves, crushed lightly 3 green chillies, chopped Salt, to taste
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Divide the poha into equal portions and toast them in a dry pan until light and crispy.
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Add the oil to the pan and fry the curry leaves until crunchy before removing with a slotted spoon.
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Repeat the process for the green chillies and peanuts before adding all the spices, salt and garlic to the oil.
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Cook well until aromatic and throw in the toasted poha back to the pan.
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Season with powdered sugar and salt, roasted chana dal and coconut slices.
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Mix thoroughly to combine and cool completely before storing in an air-tight container for up to three weeks.
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