SharePoha chivda is a wonderful healthy snack alternative to the fried ones. This poha chivda recipe has a great shelf life and is so easy to make.
- Unsalted peanuts without skin-1/2cup
- Cashew nuts-2tbsp
- Thin slices of dry coconut-10
- Skinned split roasted Black gram(bhuna chana)-1/2cup
- White sesame seeds-1tbsp
- Salt to taste
- Coarsely powdered sugar-1tbsp
- Asafetida-a pinch
- Dried whole red chilies-2
- Turmeric powder-1/2tsp
- Red chili powder-1/2tsp
- Green chilies chopped-6
- Curry leaves-8
- Cooking oil-1/4cup
Heat the oil in a deep, heavy-bottomed pan on a medium flame. Fry the peanuts, coconut slices, cashews until golden; drain and keep aside.
Fry the curry leaves and green chilies until crisp. Drain on paper towels.
In remaining oil add asafetida, dried red chilies and turmeric powder; immediately add dry poha and stir continuously for 5-6 minutes on medium flame until poha flakes are crisp and light pink. Take out in a bowl.
Mix all the ingredients together to crispy poha when it is still hot. Allow to cool and store in an airtight container.Serve as teatime snack.