Fried Poha Chivda Recipe - Flatten Rice Spicy Mixture

Name: Fried Poha Chivda Recipe - Flatten Rice Spicy Mixture
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: North Indian Recipes
Ingredients: 2 cups Poha (Flattened rice); 1/2 cup Roasted Peanuts (Moongphali); 1/2 cup Roasted Gram Dal (Pottukadalai); 1/2 cup Boondi masala, optional; 2 teaspoon Red Chilli powder to be adjusted based on one’s preference; 10 to 12 null Curry leaves; null Dry coconut (kopra) pieces (optional); null Salt to taste

Aparna Parinam

April 6, 2018

1729 Ratings

Fried Poha Chivda Recipe - Flatten Rice Spicy Mixture

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:3 Servings

Meal:Snack

Cuisine:North Indian Recipes

Fried Poha Chivda is a crunchy mixture made in almost all Indian households. A mixture of deep fried poha, peanuts and curry leaves is seasoned with salt and red chilli powder. Crunchy masalewala chivda is a light snack that is great to serve to your guests along with some tea.

Savour this Fried Poha Chivda Recipe any time to satiate your hunger pangs with a cup of hot Masala tea.

If you like this recipe, you can also try other snack recipes such as

Savour this Fried Poha Chivda Recipe any time to satiate your hunger pangs with a cup of hot Masala tea.

If you like this recipe, you can also try other snack recipes such as

Ingredients

2 cups Poha (Flattened rice)

1/2 cup Roasted Peanuts (Moongphali)

1/2 cup Roasted Gram Dal (Pottukadalai)

1/2 cup Boondi, masala, optional

2 teaspoon Red Chilli powder, to be adjusted based on one’s preference

10 to 12 Curry leaves

Dry coconut (kopra), pieces (optional)

Salt, to taste

Instructions for Fried Poha Chivda Recipe - Flatten Rice Spicy Mixture

To begin making the Fried Poha Chivda recipe, heat oil in a kadai. on medium flame and deep fry poha in oil and drain on thick absorbent paper.

Next deep fry the groundnuts in the same kadai and add to the poha. Deep fry the putana dal and add to

Deep fry the curry leaves quickly and add to the mixture. Let the oil drain. Transfer this mixture to another absorbent paper (thick tissue paper) Now, add chilli powder and salt. Mix well.

Let it cool. Store in air tight container. Savour this Poha Chiwda any time to satiate your 'need crunchy snack-hunger pangs’ with a cup of hot Masala tea.