Flattened Rice savory snack (Poha Chivda)


IMG_2163Diwali is just around the corner and so Diwali snacks and sweets need to be made!  Well I ‘like’ to make them at home although nowadays everything is available at the store.  But for me nothing can beat ‘home-made’!  As kids we always loved Diwali – while most other kids loved the fire crackers more than the sweets, for me the best and most exciting part of Diwali was the goodies – the sweet and the savory snacks, that my mom used to start making at least a week or 2 weeks in advance of the festival.  My sisters and I would help her in this and most of the days this would begin late evening after she finished up cleaning the kitchen after dinner.  All four of us would huddle in the kitchen and amidst gossiping and plenty of story telling these snacks would be made.  We would then gift these snack platters to our neighbors and friends and in return also get gift platters from them! Oh what fun to go through those platters in search of your personal favorites! 🙂

Anyways, this year crazy as it has been with work and other things, I just began making stuff only yesterday.  I made murukkus yesterday and this simple and easy ‘chivda’ with flattened rice.  This was one snack that my dad used to make and so this recipe is his – I am so glad he is visiting us! 🙂  It’s so easy to make once you assemble everything. This is a perfect anytime snack not just Diwali snack! Goes great with tea/coffee.!

Flattened Rice savory snack (Poha Chivda)

  • Time: About 40 minutes
  • Difficulty: Easy
  • Print
 Makes about 10-12 1 cup servings

Ingredients:

  • 1/2 cup coconut oil or olive oil
  • 1 cup raw peanuts (split)
  • 1/2 cup roasted chana dal (dalia or futana)
  • 1/4 cup cashews split into halves (optional)
  • 1 tbsp mustard seeds
  • About 10 garlic cloves or 1/2 cup garlic thinly sliced
  • 4 small green chillies, cut into tiny pieces (optional – if you don’t want to bite into green chillies add a tiny bit of red chilli powder )
  • fresh curry leaves, 8-10, cut into small pieces
  • 1/2 cup coconut pieces, thinly sliced
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 cup raisins
  • 6 cups thin poha (flattened rice-check out glossary) (Make sure you use thin poha and not thick poha)

Method:

Take a large wok or kadai and heat the oil in it.   Add the peanuts and fry them in the oil on medium heat until they are toasted (about 3-4 minutes).  Remove using a slotted spoon and keep aside.

To the same oil add the gram or dalia and fry lightly for abut 2 minutes.  Remove these too from the wok and set aside.

Next add the cashews and fry them too lightly for about 2 minutes and keep aside.

Next to the same oil add the mustard seeds. When they start spluttering, lower the heat and add the green chillies,garlic,curry leaves and the sliced coconut.  Fry on low for about 2-3 minutes until the garlic turns golden brown. Then add the turmeric powder and salt.  Turn the heat to low.

Now add the peanuts and the roasted chana dal.  Next add the poha 2 cups at a time and mix well using a spoon such that all the poha gets coated with the oil mixture and turns yellow and gets a little toasted – about 2-3 minutes.  Once all the poha is mixed, sprinkle sugar on top and also add the cashew nuts and raisins.  Turn the heat off.

Let it cool for a few minutes and store in an airtight container.

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