Poha chivda recipe | How to make poha chivda | Chivda recipe

• ½ kg poha / attukulu / aval (medium or thick, brown or white)
• 1 ½ cups oil (for deep fried version) (optional)
• 2 tbsps. For seasoning
• 2 to 3 sprigs of curry leaves
• 6 garlic cloves crushed
• 2 to 6 green chilies slit (adjust)
• ½ tsp. Red chili powder
• Salt as needed
• ¼ to ½ cup dried coconut copra chop to small (optional)
• ¼ to ½ cup Peanuts or cashews
• ¼ cup Roasted gram / putnala pappu (optional)
• Fistful of Raisins (optional)
• Sugar and amchur (optional) (as needed)
• ½ tsp. Crushed cumin / jeera

1. Heat oil in a deep fry pan, Divide the aval to three parts, and transfer one part to a bowl
2. When the oil is hot, Add them in a stream to the oil, as much as it holds, constantly stirring, they puff up, immediately remove them using a ladle that has wholes. Transfer them to a plate with absorbent tissues over it.
3. Repeat the next batches.
4. Add crushed cumin, chili powder, turmeric, and salt and amchur powder to the hot poha.
5. Heat a small pan with 2 tablespoons oil, add garlic fry till golden, add it to the poha, add peanuts or cashews, fry till golden, add chilies, curry leaves, coconut and sugar. Quickly curry leaves will turn crisp. Off the stove and add raisins and roasted gram, stir.
6. With a slotted spoon, remove the fried ingredients and add to the poha. Toss everything well
7. Cool them completely, store in an airtight container

healthy poha chivda

1. Heat a large heavy bottom pan, add aval and stir it constantly and dry roast till crunchy. It barely takes few minutes. Make batches and fry. Do not add too much poha at one time. You must be able to spread the aval evenly in the pan.
2. Season with the seasoning ingredients as mentioned above and pour it along with the oil to the dry roasted aval and add the powders and toss well.
3. Store poha chivda in a air tight jar.