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Get A Dig At The Traditional Chivda Poha Straight From Maharashtra

 Enjoying a staple food item, here’s what you can make yourself on the occasion of Gudi Padwa! 
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gudi padwa recipes

With Gudi Padwa here, there is no reason better enough to get yourselves geared up in a Maharashtrian vibe and enjoy the festivities with your family and your loved ones with this delicious recipe of the staple Chivda Poha!

Step-By-Step Guide- 

  1. Heat a wide, thick-bottomed pan or kadhai with a handle. Keep the flame to a low. Then add 2 cups of thin poha (thin rice flakes) to the hot pan. 
  2. Roast the poha. Gently shake the pan while stirring gently so that the poha gets evenly roasted, and do not stir with a spoon. The rice flakes are papery, light, and delicate!
  3. Within 3 to 4 minutes the poha flakes will change their texture and become crisp. Again, keep the heat to low, and do not roast over high heat. Stir gently.
  4. Remove the roasted poha to a plate and place it aside.
  5. Heat ⅓ cup of oil for deep frying in a small pan or tadka pan. Alternatively, you could use a wide pan and use a heat-proof fine sieve ladle or fine mesh strainer with a handle to fry the nuts. 
  6. Add ⅓ cup of peanuts and fry them till they become crisp and crunchy. Stir often while frying.
  7. Remove them with a slotted spoon. Place in another dish or bowl. You can also place them on kitchen paper towels to absorb any extra oil.
  8. Now add ¼ cup dry coconut slices till they become crisp and light golden or golden.
  9. Remove them with a slotted spoon. Place in the same dish or bowl where you placed fried peanuts.
  10. Now fry the ⅓ cup of roasted chana dal for some seconds, till they become crisp. Do not brown them.
  11. Then fry ⅓ cup of cashews till they become crisp.
  12. Remove the cashews with a slotted spoon. Place in the same dish or bowl.
  13. Lastly, fry 2 tablespoons of raisins till they swell and become plump.
  14. Now heat ½ tablespoon of oil in the same pan or kadai in which the poha flakes were roasted. Lower the flame. Add 12 to 14 curry leaves, 2 chopped green chilies, and a generous pinch of asafoetida (hing).
  15. Stir and saute, till the chilies and curry leaves become crisp. Saute on a low flame.
  16. Then add ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per taste.
  17. Now add 2 teaspoons of powdered sugar.
  18. Stir and sauté on low heat till the sugar begins to caramelize. Take care not to burn.
  19. Then add the roasted poha along with the fried ingredients – peanuts, raisins, cashews, and chana dal. Shake the pan so that everything gets mixed. Do not stir but you can gently fold the ingredients together if needed.
  20. Saute for 4 to 5 minutes. Continue to gently shake and mix the chivda.
  21. Turn off the heat and remove the pan from the hot stovetop. Let the poha chivda sit in the hot pan for 1 to 2 minutes more.

Get A Dig At The Traditional Chivda Poha Straight From Maharashtra Recipe Card

Enjoying a staple food item, here’s what you can make yourself on the occasion of Gudi Padwa!

Total Time :
25 min
Preparation Time :
5 min
Cooking Time :
20 min
Servings :
1
Cooking Level :
Low
Course:
Breakfast
Calories:
500
Cuisine:
Indian
Author:
Mahima Girotra

Ingredients

  • 2 cups poha thin variety
  • (aval or flattened rice)
  • ⅓ cup peanuts
  • ⅓ cup roasted chana dal (roasted split and hulled chickpeas)
  • ⅓ cup cashews
  • ¼ cup chopped dry coconut slices – optional
  • 2 tablespoons golden raisins
  • ⅓ cup oil – can use peanut oil or sunflower oil
  • 14 to 15 curry leaves
  • green chilies – sliced or chopped
  • ¼ tsp turmeric powder
  • 1 generous pinch asafoetida (hing)
  • 2 teaspoons powdered sugar or confectioner's sugar
  • 1 to 1.5 teaspoons salt or add as required
  • ½ tablespoon oil – for tempering
  • can use peanut oil or sunflower oil

Instructions

Step 1
Heat a wide, thick-bottomed pan or kadhai with a handle. Keep the flame to a low. Then add 2 cups of thin poha (thin rice flakes) to the hot pan.
Step 2
Roast the poha. Gently shake the pan while stirring gently so that the poha gets evenly roasted, and do not stir with a spoon. The rice flakes are papery, light, and delicate!
Step 3
Within 3 to 4 minutes the poha flakes will change their texture and become crisp. Again, keep the heat to low, and do not roast over high heat. Stir gently.
Step 4
Remove the roasted poha to a plate and place it aside.
Step 5
Heat ⅓ cup of oil for deep frying in a small pan or tadka pan. Alternatively, you could use a wide pan and use a heat-proof fine sieve ladle or fine mesh strainer with a handle to fry the nuts.
Step 6
Add ⅓ cup of peanuts and fry them till they become crisp and crunchy. Stir often while frying.
Step 7
Remove them with a slotted spoon. Place in another dish or bowl. You can also place them on kitchen paper towels to absorb any extra oil.
Step 8
Now add ¼ cup dry coconut slices till they become crisp and light golden or golden.
Step 9
Remove them with a slotted spoon. Place in the same dish or bowl where you placed fried peanuts.
Step 10
Now fry the ⅓ cup of roasted chana dal for some seconds, till they become crisp. Do not brown them.
Step 11
Then fry ⅓ cup of cashews till they become crisp.
Step 12
Lastly, fry 2 tablespoons raisins till they swell and become plump.
Step 13
Now heat ½ tablespoon of oil in the same pan or kadai in which the poha flakes were roasted. Lower the flame. Add 12 to 14 curry leaves, 2 chopped green chilies, and a generous pinch of asafoetida (hing).
Step 14
Stir and saute, till the chilies and curry leaves become crisp. Saute on a low flame.
Step 15
Then add ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per taste. Now add 2 teaspoons of powdered sugar.
Step 16
Stir and sauté on low heat till the sugar begins to caramelize.
Step 17
Then add the roasted poha along with the fried ingredients – peanuts, raisins, cashews, and chana dal. Shake the pan so that everything gets mixed. Do not stir but you can gently fold the ingredients together if needed.
Step 18

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Saute for 4 to 5 minutes. Continue to gently shake and mix the chivda.
Disclaimer

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