This is a Recipe for preparing at home Crispy and Tasty Traditional Maharashtrian Style Patal Poha Chivda. This is a specialty Maharashtrian Chivda Dish; a Diwali Special.
The Marathi language version of this Maharashtrian Chivda recipe and preparation method can be seen here – Khamang Patal Pohe Chivda
Preparation Time: 45 Minutes
Serves: 1 Kg
500 Gram Patal Pohe [thin Poha] roast for 2 minutes on slow flame)
50 Gram Churmure
250 Gram Ground Nuts (roast and remove skin)
100 Gram Dry Coconut (cut thin slice)
100 Gram Phandarpuri Dal
50 Gram Cashew Nuts
50 Gram Raisin
Sugar (grounded) and Salt to Taste
¾ Cup Oil
2 Tea Spoon Mustard Seeds
2 Tea spoon Cumin Seeds
¼ Cup Curry leaves
50 Gram Green Chili (cut in small pieces)
1 Big Onion (shredded)
1 Tea spoon Turmeric
First of all roast the Poha slightly and spread it over on a news paper. Roast the Ground Nuts and remove the skin. Cut the Dry coconut in thin slices and deep fry till color change in to light brown , shred the Onion, cut Green Chili in small pieces, wash dry Curry Leaves and grind the Sugar.
Heat the Oil in a big sized Kadhai and then add Mustard seeds, Cumin Seeds, Onion, Curry Leaves and Green Chili and fry till the Onion color change in to light brown.
Then add Turmeric, Ground nut, Coconut, Cashew Nuts, Pandharpuri Dal, and Salt and then mix it well and add Poha and Churmure slowly and fry till for 5 minutes on a slow flame.
After that add grounded Sugar and fry on slow flame till the Poha becomes crispy.