Diwali is one of the festivals we look forward to! It brings with it happiness, joy and range of yummy Diwali faral, i.e Diwali Foods. The list is countless - Chakali, Besan Ladoo, Rawaa Ladoo, Shankarpali, Kanole or karanji, anaarse and Chivda. There is much more to this list, but these are few of the essential recipes of this festival. Posting the chivda recipe today. Diwali chivda recipe is made either from poha (beaten rice) or cornflakes.
The following recipe is made from poha (thick or jada) and is ready within minutes. It is an easy recipe which I happened to prepare yesterday afternoon. The poha chivda recipe mentioned below is so easy and quick, then you could cook it anytime you wish as an evening snack. The best part about this poha chivda recipe is it requires less oil as compared to other recipes. This chivda recipe belongs to my mom, Mrs. Smita Parab and trust me, it tastes crunchy and tasty. The preparation of this recipe and it's taste makes me quite nostalgic, reminding me of my childhood days back at my parent's place :)
Posting this recipe step by step for easy understanding.
Ingredients for Poha Chivda Recipe
Jada Poha (Beaten rice / flattened rice) - 1/2 kg, cleaned
Garlic - 12 flakes, peeled and crushed
Mustard Seeds - 1 tbsp
Cumin seeds - 1 tbsp
Hing (asafoetida) - 1 tsp
Green chilies - 5 to 6, chopped
Coriander leaves - 1/2 cup, finely chopped
Cashew nuts - 1/2 cup, roughly chopped or halved
Sesame seeds - 1 tbsp
Poppy seeds - 1 tbsp
Peanuts - 1/2 cup
Curry leaves - 20 to 25, washed and dried
Dry coconut - 1/2 cup, finely sliced
Bengal Gram dalia (roasted bengal gram)- 1/2 cup
Turmeric - 1 or 2 tsp
Salt, as per taste
Sugar - 1 or 2 tsp
Oil - 1/2 cup
Method for Poha Chivda Recipe
The first step for poha chivda recipe is to keep all the above mentioned ingredients except poha, salt, sugar and oil ready. This is important once you start making the chivda, as you need all the ingredients such as garlic, peanuts, poppy seeds, sesame seeds, dry coconut, dalia, curry leaves, chopped chilies, cashews etc. handy.
In a heavy bottom pan, dry roast the jada poha on a slow flame till it changes colour slightly. Keep stirring the poha in small intervals so that it doesn't burn. Once done remove it on a plate and set aside.
Take the same heavy bottom pan and heat oil on a slow flame. Add crushed garlic.
Add to this mustard seeds, cumin seeds, green chilies, hing and peanuts. Continue to cook until green chilies and garlic browns. Keep stirring and turning them over.
Add cashews, dalia, coriander leaves, coconut slices, turmeric, coriander leaves poppy seeds and sesame seeds. Continue to stir fry and keep turning them over. Do not leave it unattended or the ingredients could burn. Add a little salt and mix.
Now add the poha and continue to mix. Keep turning the ingredients over in the pan until everything is mixed well.
Once you have mixed well, cover and place the vessel on a tava. Allow the chivda to cook on a slow flame for at least five minutes.
Remove from heat and keep the vessel covered for the next five minutes. Remove the cover and stir the poha chivda. Add salt and sugar and mix well. Allow the poha chivda to cool down and then store it in an airtight container.
The following recipe is made from poha (thick or jada) and is ready within minutes. It is an easy recipe which I happened to prepare yesterday afternoon. The poha chivda recipe mentioned below is so easy and quick, then you could cook it anytime you wish as an evening snack. The best part about this poha chivda recipe is it requires less oil as compared to other recipes. This chivda recipe belongs to my mom, Mrs. Smita Parab and trust me, it tastes crunchy and tasty. The preparation of this recipe and it's taste makes me quite nostalgic, reminding me of my childhood days back at my parent's place :)
Posting this recipe step by step for easy understanding.
Ingredients for Poha Chivda Recipe
Jada Poha (Beaten rice / flattened rice) - 1/2 kg, cleaned
Garlic - 12 flakes, peeled and crushed
Mustard Seeds - 1 tbsp
Cumin seeds - 1 tbsp
Hing (asafoetida) - 1 tsp
Green chilies - 5 to 6, chopped
Coriander leaves - 1/2 cup, finely chopped
Cashew nuts - 1/2 cup, roughly chopped or halved
Sesame seeds - 1 tbsp
Poppy seeds - 1 tbsp
Peanuts - 1/2 cup
Curry leaves - 20 to 25, washed and dried
Dry coconut - 1/2 cup, finely sliced
Bengal Gram dalia (roasted bengal gram)- 1/2 cup
Turmeric - 1 or 2 tsp
Salt, as per taste
Sugar - 1 or 2 tsp
Oil - 1/2 cup
Method for Poha Chivda Recipe
The first step for poha chivda recipe is to keep all the above mentioned ingredients except poha, salt, sugar and oil ready. This is important once you start making the chivda, as you need all the ingredients such as garlic, peanuts, poppy seeds, sesame seeds, dry coconut, dalia, curry leaves, chopped chilies, cashews etc. handy.
In a heavy bottom pan, dry roast the jada poha on a slow flame till it changes colour slightly. Keep stirring the poha in small intervals so that it doesn't burn. Once done remove it on a plate and set aside.
Take the same heavy bottom pan and heat oil on a slow flame. Add crushed garlic.
Add to this mustard seeds, cumin seeds, green chilies, hing and peanuts. Continue to cook until green chilies and garlic browns. Keep stirring and turning them over.
Add cashews, dalia, coriander leaves, coconut slices, turmeric, coriander leaves poppy seeds and sesame seeds. Continue to stir fry and keep turning them over. Do not leave it unattended or the ingredients could burn. Add a little salt and mix.
Now add the poha and continue to mix. Keep turning the ingredients over in the pan until everything is mixed well.
Once you have mixed well, cover and place the vessel on a tava. Allow the chivda to cook on a slow flame for at least five minutes.
Remove from heat and keep the vessel covered for the next five minutes. Remove the cover and stir the poha chivda. Add salt and sugar and mix well. Allow the poha chivda to cool down and then store it in an airtight container.
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