Poha Chivda

Poha 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.

• Thin poha (thin/dry flattened rice)-2cups
• Unsalted peanuts without skin-1/2cup
• Cashew nuts-2tbsp
• Raisins-3tbsp
• 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

 Method:

 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.