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| Fried poha chivda |
Fried Chivda is a fried snack made from a special kind of flattened rice. This is a rich Maharashtrian snack prepared during Diwali or can also be prepared as an afternoon snack. It is also prepared in other states with slight recipe changes. It is made from flattened rice - there are 2 versions to this, the earlier one (chivda/chevdo) which I had shown on the blog was the sauteed version. This one is a richer version as it involves frying all the ingredients.
There are a couple varieties of flattened rice available in the market - thick, thin and a special variety just used for frying - we need that special one (ask the grocer). If you use other kinds, chivda might come out oily which won't taste good.
One more thing you will need is a round variety of frying utensil with tiny holes which will hold the poha perfectly while frying.
Ingredients :-
4 cups special thick flattened rice (used for frying)
Handful each of chana dalia , golden/black raisins, raw peanuts, cashew halves (optional)
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| Broken chilies, dalia, curry leaves and raisins |
3 long green chilies, broken into pieces
8-10 curry leaves
Salt to taste
1 1/2 tsp red chili pwd. or to taste
1/8 tsp cumin-coriander pwd.
1/4 tsp sugar
Oil for frying
Round stainless steel frying utensil / spider with tiny holes
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| Frying utensil |
Process :-
1. Turn on the oil on medium heat. Keep everything ready as you will need to fry them in batches according to their frying time. Also keep a large mixing bowl ready.
2. Here you will put the fryer inside the oil and drop a handful or two of poha, use a spoon to turn making sure all the poha are fried. It will take around 1-2 mins, make sure all the oil is drained before you dump the fried poha in the mixing bowl. Fry them in batches, poha will puff up when they are fried.
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| Fried poha and peanuts |
3. Next fry dalia, rasins, peanuts and cashews separtely dumping them over the poha in turns. Raisins will turn plump when you fry them. Keep in mind that raisins, cashews and dalia get fried pretty quickly, you want to keep an eye on them.
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| Fried dalia, peanuts, curry leaves, chilies and raisins |
4. Next are green chilies and curry leaves. Be very careful as green chilies might splutter when frying, you want to stay away from the stove top. Curry leaves need less frying time, get everything ready in the mixing bowl.
5. Mix salt, red chili pwd., cumin-coriander pwd. and sugar in a bowl. Season the chivda with this spice mix, be very gentle while mixing taking care not to break the fried poha/curry leaves. Let it cool completely and serve.
6. Store chivda in an airtight container in a cool, dry place. It stays fresh on shelf for 10-15 days depending on the weather conditions.
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| Spicy Chivda |
