Poha Chivda

Instructions

1. 1

   Fry the Poha

   • Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a single poha flake; it should puff up and rise to the surface immediately.
   • Working in small batches, place a handful of thin poha in a large metal sieve and lower it into the hot oil. The poha will puff up in 3-5 seconds.
   • Immediately lift the sieve out, shake off excess oil, and transfer the fried poha to a very large mixing bowl lined with paper towels.
   • Repeat this process until all the poha is fried. Frying in a sieve prevents small bits from burning in the oil.
2. 2

   Fry the Nuts and Add-ins

   • Using the same sieve method and hot oil, fry the raw peanuts until they are crisp and golden, about 1-2 minutes. Add them to the bowl with the poha.
   • Next, fry the cashews until they turn a light golden brown, which takes about 30-40 seconds. Add them to the bowl.
   • Fry the dry coconut slices until they are golden, about 15-20 seconds. Be quick as they burn easily. Add to the bowl.
   • Briefly fry the roasted chana dal for about 10-15 seconds to make them extra crisp. Add to the bowl.
   • Add the raisins directly to the bowl without frying.
3. 3

   Prepare the Tempering (Tadka)

   • In a small, separate pan, heat 3 tbsp of oil over medium heat.
   • Once the oil is warm, add the mustard seeds and let them crackle completely.
   • Add the cumin seeds and sauté for a few seconds until they sizzle.
   • Add the asafoetida, slit green chilies, and curry leaves. Be careful as they will splutter. Sauté for 30-40 seconds until the curry leaves become crisp.
   • Turn off the heat, then immediately add the turmeric powder and stir well to combine. This prevents the turmeric from burning.
4. 4

   Combine and Season the Chivda

   • Carefully pour the hot tempering mixture over the fried poha and nuts in the large bowl.
   • Sprinkle the powdered sugar, salt, red chili powder, and amchur powder evenly over the top.
   • Using two large spoons or your hands (once it's cool enough to handle), gently toss everything together. Mix from the bottom up to ensure the spices are evenly distributed without crushing the delicate poha flakes.
5. 5

   Cool and Store

   • Spread the prepared chivda on large trays or plates in a single layer to cool down completely. This step is crucial for ensuring it stays crispy.
   • Once at room temperature, transfer the Poha Chivda to a clean, dry, airtight container. It can be stored for up to 4 weeks.