Maharashtrian Poha Chivda

This is a famous chivda made by Maharashtrians. Historically, the poha is generally deep fried and made. However, these days I try to make my recipes healthier by avoiding deep frying.

Cook Time: 1 hr

Ingredients

• 2 cups Thin poha

• 1/3 cup Peanuts

• 1/3 cup Roasted gram dal

• 1/3 cup Cashew nuts (optional)

• 1/4 cup Dry coconut slices

• 2 tbsp raisins

• Salt to taste

• 1 tsp Sugar

For tempering

• 1/3 cup Oil

• 1 tbsp Mustard seeds

• 1 tsp Hing

• 1 tsp Turmeric powder

• 6-8 Finely chopped green chillies

• 5-7 Curry leaves

Instructions

1. Take a wide pan and dry roast the poha on slow flame, stirring very gently and making sure not to break the poha*. The poha will change colour and become crisp. Keep aside.

2. In the same pan, take 1 tbsp oil, add the peanuts and saute till light brown. Keep aside.

3. Add roasted gram dal, saute and keep aside

4. Similarly sautee the coconut slices till light brown and keep aside

5. Fry cashew nuts and raisins and keep aside

6. In the same pan, add rest of the oil, splutter mustard seeds

7. Add turmeric powder, hing, green chillies and curry leaves. Saute on low flame till it becomes crisp (make sure there is no moisture as it may spoil)

8. Add the sugar and saute till it gets caramelised

9. Add the roasted poha along with all the other fried ingredients and cashew nuts and sautee on low flame till the poha gets coated with the tempered ingredients.

Notes

* Instead of roasting it in a pan, I put them in a large microwave bowl and heat it for 1-2 mins stirring in between. The poha will shrink in size once it becomes crisp.

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