Fried Poha Chivda Recipe
Rice flakes recipe - Diwali Festival
This thick fried poha Chivda recipe
is a savory snack made all over India. It is made with beaten
rice or rice flakes (called aval, poha, avalakki, chivra in Indian
Chivda is a general term given to a dry spicy mixture. There are many kinds of chivda. Thin poha chivda. Thick
poha chivda. Corn flakes chivda. Puffed rice(churmure, kurmure, kadle puri) chivda, grated Potato chivda(batatyacha
Poha Chivda is known by a few variations such as chudvo, chooda, chura, chivra, aval mixture etc.
Poha Chivda is made at all times of the year, whenever you feel like it. Sometimes thin poha is used and
occasionally thick poha is used.
Both chivda making method differ a little though the ingredients are similar.
The thin poha chivda is made by roasting poha whereas thick poha chivda is made by deep frying.
During Indian festival diwali, some kind of chivda is a must when many sweets and savory items are made.
Chivda is one of the savory items accompanying the diwali sweets.
Even though a housewife may not make many items for diwali, chivda is generally made as it is quite easy
recipe too and doesn't really take a very long time.
Thick variety of poha - aval is used to make this chivda given below. Thick poha is known as 'gatti avalakki' in
Kannada or 'jade pohe' in Marathi.
It is good as a teatime or a picnic snack or is good to eat at any other time. It is a great item when you are chatting up in a
group of friends and there is this mound of chivda on a large plate in the middle. It gets over in no time.
This thick poha chivda keeps for a month or so. Isn't that very convenient? Actually, it gets finished within a
few days. It is also convenient to carry it with you if you are traveling.
You will need to use a metal mesh fryer as shown in the image to fry the beaten rice.
This fryer helps in draining the oil and
taking out the fried poha fast. If you put poha directly in oil(without this fryer), it can get burnt by the time you
are able to collect it. as poha is very light.
You can also use this fryer mesh for frying other snacks.
You may also want to visit the thin poha chivda recipe.
to make fried poha Chivda with thick poha - aval
Ingredients for fried poha chivda
- Thick poha(aval) - 250 gms
- salt - 2 tsps
- curry leaves - 8-10
- ground nuts(peanuts) - 2 tbsps
- red chili powder - 1 teaspoon or according to taste
- Dalia (puthane/roasted gram,chana) - 2 tbsp
- Dried coconut(copra) - 1/2 cup, cut in thin strips.
- Mustard seeds - 1 tsp
- Cumin seeds - 1 tsp
- Turmeric powder - 1/4 tsp
- Asafetida - 1/4 tsp
- oil - for deep frying poha
- Sesame seeds (Til) optional - 1 tsp
- sugar (optional) - 1/2 tsp
- cashew nuts (optional) -8-10 whole or in big pieces, your choice
Making thick poha chivda - frying poha, peanuts, copra:
- Heat oil for frying. It should be hot but not smoking.
- Place the metal fryer in the oil. Put a fistful of thick poha in the oil in the fryer. It will puff up and rise immediately in the fryer.
- Lift up the fryer and let the oil drain well from it.
- Put the fried poha in a large bowl. Poha gets fried very quickly so be careful and do not let it brown. Even after
frying it should be white.
- Again put the fryer in the hot oil and continue with another fistful of poha. Fry all the poha in this way.
- Next add the peanuts to the frying mesh and and fry till just done. You may use a long handled spoon to stir the peanuts so that they fry evenly all over. Remove from oil and put on a plate.
- In the same oil, add the copra pieces and fry on low heat till golden brown. Use the long handled spoon to fry kopra evenly. Do not let it turn black.
- Remove copra pieces from oil and put along with peanuts. Fry cashewnut pieces in the same way.
Making tempering , adding spices and final mixing
- In a small pan, take 1-2 tbsp of the hot oil which we used for frying. When oil is hot, reduce heat and add the mustard and cumin seeds.
- When they stop spluttering, add asafetida powder and turmeric powder, curry leaves.
- Add this tempering to the fried poha - beaten rice.
- Add chili
powder, salt, sugar, peanuts, cashew nuts and copra pieces and mix well.
- Taste it and add salt or chili powder if necessary. Mix well.
Your fried poha chivda is ready to eat. When chivda is completely cool, Fill in container with airtight lid.
This chivda will keep for almost a month.
Tips and ideas for variations of fried chivda:
above given are the minimum spices used in chivda. You may also add 1/2
tsp dhania(coriander) powder,
1/2 tsp jeera(cumin seed) powder, 1/2 tsp garam masala powder to this
mixture along with red chili powder.
- You may also add 1/2 tsp saunf(fennel seeds), either whole or powdered. This gives a nice flavor to chivda.
- These additions will give additional
flavor and taste.
- You may use green chilies instead of red chili powder if you wish. Add the chopped green chilies in the oil after
mustard and cumin seeds have spluttered and fry them till green color becomes light brown.
- Using green chilies will gives a lighter color to chivda. With red chili powder, you will get a reddish color though
that looks nice too.
- Instead of red chili powder, use black pepper powder.
- You may also use both chili powder and black pepper
powder in equal measures.
Serving fried poha chivda
- Chivda may be served by itself or you may sprinkle some chopped onions and fresh coriander on it just
before serving. Looks and tastes great.
- During diwali, chivda is served along with a sweet, may be a besan laddoo or a kaju katli or any other
sweet you may have made.
- Sprinkle some chivda on top of onion upma, vegetable upma, batata poha or kanda poha to add a wonderful crunch.
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