Thin Poha Chivda Recipe
Thin Poha Chivda is made of flattened rice, peanuts, cashews, and basic masala. A perfect recipe to have with a cup of chai. Healthy and full of flavors, this recipe can be made in no minutes.
Servings Prep Time
1Big Box 10minutes
Cook Time Passive Time
15minutes 30minutes
Servings Prep Time
1Big Box 10minutes
Cook Time Passive Time
15minutes 30minutes
Ingredients
Instructions
  1. When the Sun is bright and at its peak, take these flattened thin Poha in a big thali and put it under the Sun for an hour. This step is optional but it does make a difference as it makes the Poha crisp and nice.
  2. Heat a big Kadhai and add these flattened Poha. Roast it on low flame for 5-10 minutes till it becomes crisp. It should not change color. Keep rotating the Poha using a big spoon. The idea is to dry roast it.
  3. Now take the Poha aside in a big thali. We will mix everything in this thali only. It will be easier to mix everything well.
  4. Heat oil in a Kadhai for frying. When the oil is heated. Fry slit cashews, peanuts, and aloo sev. Once fried, add them directly to our Poha thali.
  5. Now split the green chilies in half. Now gently with the utmost care, fry the curry leaves and chilies in hot oil. Be very careful as it splutters.
  6. Add these to the Poha thali.
  7. If you like you can add raisins too.
  8. Now mix everything – fried cashews, peanuts, green chilies, aloo sev, curry leaves with the roasted Poha. Mix everything well.
  9. Instantly add haldi, lal mirch, citric acid, salt, and powdered sugar. Toss everything and make sure the masala covers everything equally.
  10. Now is the time to taste and adjust the masala. Adjust the sweet, salt, and sour flavors. It should taste chatpata.
  11. Store this thin Poha Chivda in an airtight container and this will last for a week.
Recipe Notes
  • You can make it richer by adding raisins and more cashews. 
  • It can be stored in an airtight container for almost a week.
  • Murmura or puffed rice can be added too.