Recipe for Fried Poha Chivda [Maharashtrian style]

This is a step by step Recipe for preparing at home crispy and spicy Fried Poha Chivda. This Chivda is very popular in Maharashtra during festivals; especially the Diwali festival. The Chivda recipe given in this article is prepared in the authentic and traditional Maharashtrian style of Making Chivda.

The English language version of this Chivda recipe and its preparation method can be seen here – Diwali Special Chivda

Preparation Time: 60 Minutes
Serves: 1 kg

Ingredients
½ Kg Dagadi Poha (This Poha you will gate in to any provision stores)
2 Cup Peanuts (Fry on slow slim till color change in Pink and then remove skin)
1 Cup Pandharpuri Dal [Putana Dal].
1 ½ Cup Dry Coconut cut into thin slices
½ Cup Cashew nuts
½ Cup Kismis [Raisins]
½ Cup Coriander seeds powder
¼ Cup Jeera Powder
7-8 Green Chilies (cut in small pieces)
1 Tea spoon Turmeric
½ Cup Sugar (Grounded)
15 -20 Leaves Kadipatta
Salt to taste
½ Liter Refined Oil for frying
2 Table spoon Oil for Tadka

Preparation
First clean Poha and keep in sunlight for 1-2 hours.
Heat the Oil in a Kadhai then deep fry the Poha on a slow sim,the remove and spread on a large paper like a newspaper and keep aside (You will get big frying Strainer in the market; you can easily fry the Poha with this strainer.)
Then deep fry the Peanuts, Coconut and Pandharpuri Dal one by one and keep aside.
Then mix the Poha, Peanuts, Coconut, Dal and Salt.
Then heat 2 table spoon Oil and close the stove and add Green Chili, Kadipatta, Turmeric, Coriander seeds Powder, Jeera Powder and add it to the Poha mixture and mix well.
After that add the grounded Sugar and mix well.
When it cools put it in a plastic bag then in the container.

About Sujata Nerurkar (2077 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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