Roasted poha chiwda recipe - Beaten rice chiwda

Roasted poha chiwda recipe - Poha or pohe or beaten rice chivda is the first thing that comes in my mind when I am thinking to make some easy and crispy evening teatime savoury snacks. This chivda is very easy to prepare and can be stored for about a couple of weeks to serve as evening teatime snack. Even you can make this chivda without adding peanuts and putanis. 

If you like a more crunchy stuff, you can add fried cashews and dry coconuts along with putanis and ground nuts. To make this chivda, crispy poha is required. Therefore, roast the poha till crispy. Once you roast the poha perfectly without burning it, your half work is done. 

The basic method is similar to murmura chivda . Earlier, I had posted few savoury snacks recipes. Check out  kharasev, methi nippattu and tikhat shankarpali recipes, which are great teatime snacks. Try this crispy and delectable poha or avalakki chivda to serve as an evening teatime snacks. 

Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Recipe type : Savoury Snack
Cuisine : Indian
Yield : Serves 5
Author : Vidya Chandrahas

Ingredients

• 5 cups beaten rice / poha /avalakki
• 1 cup peanuts / shenga
• 1/2 cup roasted gram dal / putani
• 1 ½  tsp salt
• 2 tsp sugar powder

For the tempering

• 1/4 cup oil
• 1 tbsp mustard seeds
• 3 sprig curry leaves
• 1 green chilly, chopped
• 1 tsp turmeric powder / haldi
• 1 tsp chilli powder

Method

1. Hand pick the poha and clean it. Heat a pan and roast the poha on low flame until crispy. 
2. Roast them in 2- 3 batches. Transfer it  to a large plate.
3. In the same pan heat the oil and fry the ground nuts until golden brown and crispy.
4. In the same oil fry the putanis until crispy and golden colour.
5. Transfer the putanis and ground nuts to a large plate and set aside.
6. In the same oil, add the mustard seeds. 
7. When they start spluttering, add the green chilies, curry leaves and fry for a minute or till they turn crispy.
8. Add the turmeric powder, chilli powder, salt and saute for few seconds.
9. Add the roasted poha to the  above prepared tempering.
10. Mix well using two spatulas. Remove from the heat and sprinkle sugar powder, mix gently.
11. Add the fried peanuts and putanis. Mix gently.
12. Store in an airtight container.
13. Serve with tea or coffee.

Roasted poha chiwda - step by step pictures

1.  Hand pick the poha and clean it. Heat a pan and roast the poha on low flame until crispy. Roast them in 2- 3 batches. Transfer it  to a large plate.

2.  In the same pan heat the oil and fry the ground nuts until golden brown and crispy.

3.  In the same oil fry the putanis until crispy and golden colour.

4.  Transfer the putanis and ground nuts to a large plate and set aside.

5.  In the same oil, add the mustard seeds. When they start spluttering, add the green chilies, curry leaves and fry for a minute or till they turn crispy.

6.  Add the turmeric powder, chilli powder, salt and saute for few seconds.

7.  Add the roasted poha to the  above prepared tempering.

8.  Mix well using two spatulas. Remove from the heat and sprinkle sugar powder, mix gently.

9.  Add the fried peanuts and putanis. Mix gently.

10.  Store in an airtight container.

11.  Serve with tea or coffee.