poha chivda recipe roasted poha chivda thin poha chivda maharashtrian poha chivda

Ingredients
For Poha Chivda
3 cups thin beaten rice (poha)
3 tbsp oil
1 tsp mustard seeds (rai / sarson)
4 to 6 curry leaves (kadi patta)
1/4 cup raw peanuts
1/4 cup roasted chana dal (daria)
2 tbsp cashew nut (kaju) halves
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tbsp powdered sugar
Salt to taste

Method
For poha chivda
1. To make roasted poha chivda, heat a deep non-stick pan and dry roast the thin beaten rice on a medium flame for 2 to 3 minutes, while stirring continuously or till crisp. Keep aside.
2. Heat the oil in a deep non-stick pan and add the mustard seeds and curry leaves.
3. Once the seeds crackle add the peanuts, roasted chana dal and cashewnuts, mix well and saut on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
4. Add the turmeric powder, mix well and saut on a medium flame for 30 seconds.
5. Add the roasted thin beaten rice, chilli powder, powdered sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Keep aside to cool completely.
6. Store the poha chivda in an air-tight container and use as required.
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