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 chivda) etc.
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.
Making thick poha chivda - frying poha, peanuts, copra:
Making tempering , adding spices and final mixing
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:
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