Chivda

Chivda is a delicious and crispy any time snack made from crunchy beaten rice flakes (Poha).Chivda is a kind of ‘namkeen’. There are many kinds of ‘chivda’. Among Maharashtrians , the no-deep frying version is more popular. My Amma prepares this frequently as its my favorite one. The thin variety of poha(also called as ‘paper avalakki’/ Patala Poha) is used for this. I have tasted many varieties , but I always loved my Ammas version as it is more flavorful.

Ingredients:-

2 lbs Patala Poha (Thin beaten rice)
1 cup Groundnuts
1 cup Roasted chana dal (Daliya)
10 green chilies minced
2 Red chilies
6 tbsp Oil
2 tbsp mustard seeds
2 tbsp Cumin seeds
Several sprigs of Curry Leaves
½ tsp Hing
2 tbsp Turmeric powder

1 tbsp Dhania Powder
Salt to taste
2 tsp powdered sugar

Method:-

1) Traditionally the beaten flakes are sun dried in order to crisp them.
2) We can achieve a similar effect by roasting them in the microwave. I usually divide the poha into small batches and roast in the microwave for about 2 mins each batch. Roast them twice for an extra and long lasting crunch. OR Roast poha on medium heat until crisp.
3) Place the poha in a shallow microwave safe dish and microwave on HIGH for 2 minutes. Keep aside.
4) Heat oil in a big pan (enough to fit all ingredients) add mustard and cumin seeds and let them crackle.
5) Add the green chilies, red chilly pieces, roasted chana dal and the peanuts, fry on medium heat for about 2-3 minutes.
6) Drop in the curry leaves, asafetida (Hing) , turmeric powder ,Dhania Powder and salt and fry well.
7) Stir in the beaten rice and toss till it is well coated with the oil and spices.
8) After the ingredients are well mixed, turn off heat, take the pan off the stove and add sugar. Mix well to incorporate.

9) Delicious crisp chivda is ready.

10) Let it cool completely and store Chivda in an airtight container.
11) Keeps well upto 2 months.