Aval Mixture Recipe - Poha Chivda
Aval Mixture Recipe is made using poha, khara sev, boondi, groundnuts and curry leaves, this snack is perfect to give with your hot masala chai or serve it to your guests visiting you during festivals.
Aval Mixture is a Chivda made using flattened rice, khara sev, boondi, groundnuts and curry leaves. This mixture is spiced with asafoetida, turmeric and chilli powder. It is simple to make, the only time consuming process is frying the Poha. Aval mixture is usually made during Diwali or Gokulashtami but is a also a great tea time snack.
If you like this recipe, you can also try other Snack recipes such as:
- 2 cups Poha (Flattened rice)
- 1/2 cup Red khara sev
- 1/2 cup Boondi
- 1/4 cups Roasted Peanuts (Moongphali)
- 1/4 cup Chana dal (Bengal Gram Dal) , roasted
- 20 Curry leaves
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Asafoetida (hing)
- 1/2 teaspoon Red chilli powder , adjut
- Salt , to taste
- Cooking oil , for deep frying
How to make Aval Mixture Recipe - Poha Chivda
To begin making the Aval mixture recipe, first heat oil in a small wok/kadhai.
Place the Poha in a medium sized sieve with a handle and dip it in the hot oil.
Once the Poha sizzles take them out of the oil, drain it and place on an absorbent paper. Do this in batches, 1/2 cup at a time.
Fry the groundnuts, roasted chana dal, curry leaves separately in the same oil and drain on absorbent paper.
Take the oil off the heat. Keep 1 tablespoon oil in the wok and take out the rest.
Add the hing, turmeric powder and red chilli powder to the hot oil in the wok. Pour this over the Poha.
In a large mixing bowl add the poha, groundnuts, roasted chana dal, curry leaves, sev, boondi and toss it together to mix. Add salt if required.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.