Diwali is just around the corner. The perfect excuse to rustle up some very addictive Poha Chivda. Not that I need much of a reason. “It’s Sunday” also works.
For all those new to Indian food, Poha is de-husked rice which is beaten into flat flakes. It’s extremely light and forms an integral part of the Indian diet. Even better, poha easy to cook with and quick to rustle up—most homes keep a ready stock of it, in case of surprise guests. During Diwali, the Indian festival of light, it makes its appearance on the festive table as Poha Chivda. ‘Chivda’ refers to a crunchy, usually savory snack. There are plenty of variations and endless flavor combinations in this type of dish, which can be eaten on its own or with a meal.
Chivda made with poha, it’s usually served to neighbors, friends, and relatives, alongside a host of other traditional sweets and savories. If they last through the walk from your home to the neighbours’. I love the salty, sweet, and fragrant spicy notes that this snack hits. This recipe calls for a bit of oil that you might think is too much, but it works to preserve the mixture and helps infuse the diverse seasonings into every element of the dish. And besides, it’ll all be drained off later. It’s very easy to prepare and has a shelf life of about two months (not that it will last that long). And makes for a wonderful guilt-free(ish) nibble whenever hunger strikes.
Try this. share the recipe and trust me, it will e a very Happy Diwali!
Poha Chivda (Indian Flattened Rice Snack)
About This Recipe
|ACTIVE TIME:||Prep 10 mins, cooking 15 mins|
|TOTAL TIME:||25 minutes|
|SPECIAL EQUIPMENT:||Heavy bottomed cast iron skillet|
|THIS RECIPE APPEARS IN:||Beyond Curry: Poha Chivda (Indian Flattened Rice Snack)|
- 4 tablespoons vegetable oil
- 1/2 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 3 green Thai chillies slit lengthwise
- 1/4 teaspoon asafoetida
- 1/2 teaspoon turmeric powder
- 15 curry leaves
- 1/2 cup roughly chopped cashew nuts
- 1/2 cup roasted peanuts
- 1/2 cup toasted dried coconut slices (optional)
- 2 tablespoons golden raisins
- 2 cups Poha- flattened rice (also called beaten rice)
- Kosher salt
- 1 1/2 tablespoon sugar
1 . Heat oil in a heavy bottomed skillet over medium heat until shimmering. In quick succession add the mustard, cumin, and fennel seeds. Stand back to avoid splatter. Stir until fragrant and the seeds pop, about 30 seconds. Add green chillies, asafoetida, turmeric powder, and curry leaves. Stir until fragrant, about 1 minute. Reduce heat to low.
2. Add cashew, peanuts, coconut slices. Fry till the cashew turns golden brown, about 5 minutes. Add raisins and stir to combine. Add flattened rice, salt, and sugar and stir very gently until the rice is totally coated yellow with the flavoured oil and nuts. Remove from heat, spread on absorbent kitchen towel and cool. Adjust seasoning if needed. Store in an air tight container in a dry place for up to 2 months.