Poha Chivda Recipe
Poha Chivda
Beaten Rice Chaat - 'Indian Snack Mix'
Submitted By: Taz

Ingredients:

6 Cups Thin Poha (beaten rice / rice flakes)
6 cloves Fresh Garlic (Leh-sun) - minced
½ inch piece Fresh Ginger (Adrak) - minced fine
4 Fresh Green Chiles (Hari Mirch) - seeded and minced
8-12 Curry Leaves (Kaddi Patta) - OPTIONAL
1 ½ Cups Unsalted Peanuts (Mungphali)
½ Cup Raw Cashew Nuts (Kaju)
½ Cup Shredded Coconut (Nariyal)
2 tsp Black Mustard Seed (Rai)
1 ½ tsp Granulated Sugar (Chini)
1 tsp Cumin Seeds (Jeera)
½ tsp Turmeric Powder (Haldi)
¼ tsp Coriander Powder (Dhania Podi)
⅛ tsp Asafoetida Powder (Hing)
1 tsp Kosher Salt (Namak) or to taste
Oil for frying - can use olive, canola, vegetable, grape seed, safflower, or avocado oil

Preparation:
  1. Heat 2 Tbs oil in a large, heavy bottomed pan, wok, or kadahi over medium heat until shimmering - Once oil is hot, add poha and stir-fry until just slightly golden in color (apx 2-4 minutes) DO NOT BROWN - Transfer to absorbent paper - Set aside until needed
  2. In the same pan, add a tsp of oil and allow to heat until shimmering - Add peanuts and cashews and stir-fry until nuts turn golden (apx 2 minutes) - Transfer to the aborbant paper and set aside until needed
  3. In the same pan, add 1 Tbs of oil and allow to heat until shimmering - Add mustard seeds and allow to cook until they pop (apx 30 seconds) - Add cumin seeds, asafoetida, turmeric powder and curry leaves (If using) and thoroughly combine
  4. Add garlic and ginger - Stir-fry everything until garlic is just beginning to color (apx 1 minute) - Add green chile and continue to stir-fry for another minute - Add coconut and coriander powder - Continue to stir-fry until coconut begins to color (apx 4-5 minutes)
  5. Return poha, peanuts and cashews to pan and thoroughly combine
  6. Add salt and sugar - Thoroughly combine
  7. Reduce heat to low and allow to cook (stirring frequently) for 5-7 minutes making sure that the poha or coconut does not burn
  8. Adjust seasoning (if you would like it spicier you can add red chile powder to taste)
  9. Remove from heat and allow to cool until easily handled
  10. Serve warm or at room temperature 'as is' or with your choice of chutney(s)
  11. Can be stored in an airtight container for up to 1 month OR frozen for up to 6 months
Share by: