Poha chivda is one of my all time favorites since childhood. I remember my mom making this more often than kandha poha since we preferred crunchier foods. As we grew older, somehow we outgrew the crunchiness and moved towards healthier versions of poha. We started adding veggies and using less oil and no cashews. Today, I made this for my son after a long time and it brought back the memories of childhood and how we forced our mom to make this for lunch or dinner.
There are several ways of making chivda. The usual ingredients include poha, peanuts, cashew nuts, curry leaves, roasted chana, sliced copra, green chillies and a few more. Some prefer thin poha and some thick.
Well, my version is simple. I prefer thick poha. Peanuts, green chillies and curry leaves are a must. I normally do not add cashews, but this time I used it since I had some in my pantry. Many people also add a little bit of powdered sugar but I avoid this. I usually do not prefer any sweetness in spicy dishes. Nonetheless, even with a few ingredients, this tastes great.
thick poha, 500 grams
curry leaves. 4-5 sprigs
green chillies, slit lengthwise, 4
peanuts, 1 cup
cashew nuts, 1/4 cup
turmeric powder, 1/2 tsp
red chilli powder, 1/2 tsp
salt, as per taste
oil, 4 tablespoons
- Preheat oven to 350 degrees F.
- Spread the poha on a cookie sheet and roast for 10-12 minutes. Mix once in between.
- In a wok, heat 4 tablespoons of oil and fry peanuts on low-medium heat. Make sure you are frying on lower heat, otherwise the peanuts may turn brown fast but stay raw inside. Once fried, take it out on a plate.
- To the same oil, add in cashews and repeat the above step.
- To the same pan, add in green chillies and curry leaves. Add turmeric powder, red chilli powder, salt, fried peanuts, fried cashews and roasted poha. Mix well together and roast for another 3-4 minutes on a low heat. Once done, spread it on the cookie sheet and let it cool before storing in any container.
Tip: Make in small batches and enjoy fresh and crunchier chivda for upto 3 weeks.