Spicy Bhajke Poha Chivda for Diwali Faral

This is a simple to implement step-by-step Recipe for making at home traditional and authentic Maharashtrian Style Khamang Bhajke Pohe Chivda for Diwali Faral. Flattened Rice Flakes, which are roasted in a Bhatti[ Furnace] are called as Bhajke Pohe.

The Bhajke Poha Chivda is one of the more popular varieties of Chivda, it can also be served as a snack and tastes great when garnished with coriander, tomatoes and onions.

The Marathi language version of this Bhajke Pohe Chivda recipe and preparation method can be seen here – Khamang Chivda

Preparation Time: 60 Minutes
Serves: ½ Kg

¼ Kg Bhajke Pohe
2 Cups Ground nuts
2 ½ Cup Dry Coconut (cut into thin slices)
1 ½ Cup Pandharpuri Dal
1 Tablespoon Sugar Powdered [Pithi Sakar]

For the Tadka
1 ½ Cup Oil
1 Tablespoon Mustard Seeds
1 Tablespoon Cumin Seeds
20-25 Curry Leaves
1” Ginger Piece
12 Garlic Piece
10 Green Chilies
1 Tablespoon Coriander-Cumin Powdered
1 Teaspoon Turmeric Powder
1 Teaspoon Red Chili Powder
1 Tablespoon Kasuri Methi (dried)

Spicy Bhajke Poha Chivda for Diwali Faral

Bhajke Poha Chivda for Diwali Faral

First of all clean the Bhajke Pohe, grind the Ginger-Garlic-Green Chili, cut the dry Coconut into thin stripes/ slices.
Heat the Oil in a Kadai and add the Mustard Seeds, Cumin Seeds, Ginger-Garlic-Green Chili Paste, Kasuri Methi, Curry Leaves and saute for a minute.
Then add the Coriander-Cumin Powder, Peanut, Dried Coconut Slices and saute for 2-3 minutes.
Then add the Red Chili Powder, Turmeric Powder, Pandharpuri Dal, Salt and mix it well. And add the Bhajke Pohe, grounded Sugar, mix it well and fry for 2-3 minutes on a slow flame.
After the Bhajke Pohe Chivda cools down store it in a tight container.
While serving the Chivda as a snack you can garnish it with chopped Onion, Coriander and Tomato.

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About Sujata Nerurkar (1703 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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