Poha Chivda Without Frying in 15 Minutes / How to Make Poha Chivda at Home with Less Oil
Recipe Information
Poha Chivda
Dry roast 2 teaspoons of coriander seeds and 2 teaspoons of cumin seeds on medium low heat for around 2 minutes until they start changing color and become crisp.
Let the roasted seeds cool.
Sift 250 g (4 1/2 cups) of thin poha using a sieve or strainer to remove dirt or fine particles.
Grind the cooled roasted seeds with 1 1/2 tablespoons of granulated sugar, 1/2 teaspoon of black salt, 3/4 teaspoon of regular salt, 1 teaspoon of chaat masala, 1 1/2 teaspoons of amchur powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of chili powder, and 1/4 teaspoon of hing until it forms a spice mix.
Dry roast the poha on medium low heat for the first 2 minutes, then on low heat for the next 4 to 5 minutes until it becomes crisp.
Remove the roasted poha to a wide plate to cool down.
In the same wok, heat around 3 tablespoons of oil, reserving 1 tablespoon for later use.
Fry 3/4 cup of peanuts on low to medium low heat for around 2 1/2 minutes until they are about 70% done.
Quickly add in 1/3 cup of cashew nut halves, 1/3 cup of sliced almonds, and 3 tablespoons of pumpkin seeds, and fry for less than a minute.
Add in 1/4 cup of raisins and create space in the center of the wok to add 30 to 40 curry leaves and 3 chopped green chilies.
When the chilies start changing color, mix everything and turn off the heat before adding the spice mix.
Mix everything well, then add in the roasted poha and roast for a couple of minutes on low heat before transferring to a plate to cool.
Add around 1 teaspoon of the reserved oil to the wok and add in 1/3 cup of roasted gram, sautéing for barely a minute before adding to the chura.
If desired, fry thin slices of dried coconut in the hot oil at the beginning before frying the peanuts, then remove them to absorbent paper towels.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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