Diwali recipe jada poha chivda recipe fried poha chivda chivda namkeen snack

Diwali recipe | jada poha chivda recipe | fried poha chivda | chivda namkeen snack |
@Tarla Dalal


ingredients
For Jada Poha Chivda
2 cups thick beaten rice (jada poha)
Oil for deep-frying
cup dry coconut (kopra) slices
cup roasted chana dal (daria)
cup cashewnut (kaju) halves
25 curry leaves (kadi patta)
cup raw peanuts
2 tbsp raisins (kismis)
1 tbsp oil
1 tsp mustard seeds (rai / sarson)
tsp asafoetida (hing)
1 tsp chilli powder
tsp turmeric powder (haldi)
Salt to taste
2 tsp powdered sugar


Method
For jada poha chivda
1. To make jada poha chivda, heat the oil for deep-frying in a deep non-stick pan, dip the strainer in it and put half of the poha in it and deep-fry on a medium flame till it turns crisp but not brown. Drain on an absorbent paper.
2. Repeats step 1 to deep-fry the remaining half of the poha. Keep aside.
3. In the same strainer, place the coconut slices and deep-fry them in the same oil till they turn light brown in colour from both the sides. Drain on an absorbent paper and keep aside.
4. Repeat step 3 to deep-fry the roasted chana dal, cashewnuts, curry leaves, peanuts and raisins individually one by one. Keep aside.
5. Heat the oil in another deep non-stick pan and add the mustard seeds and asafeotida.
6. When the seeds crackle, add the turmeric powder, chilli powder and salt and mix well.
7. Add all the deep-fried ingredients, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
8. Transfer the mixture into a deep bowl and cool slightly.
9. Once slightly cooled, add the sugar and toss well.
10. Cool the jada poha chivda completely and serve or store in an air-tight container and use as required.