Maharashtra

Poha chivda

Name: Poha chivda
Total time: 30 min
Yield: 8 servings
Cuisine: Marathi
Ingredients: 3 cups thin poha poha (flattened rice); 1/3 cup peanuts; 1/4 cup roasted chana dal (roasted split chickpeas); a handful cashews; 2 tbsp dry coconut slices desiccated coconut (unsweetened shredded coconut); 2 tbsp raisins; 2 sprigs curry leaves; 2 chopped green chilli; 1 tsp mustard seeds; 1/2 tsp turmeric (ground turmeric); a pinch asafoetida; 1 tbsp powdered sugar; 3 tbsp cooking oil (vegetable oil); Salt, to taste

Thin poha roasted with peanuts, curry leaves and a whisper of sugar. Diwali's crunchy tin.

30 minTime

6 gProtein each

mildSpice

Patal pohyancha chivda2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

241kcalsame

6 gproteinsame

3 gfibresame

30minutessame

Poha chivda, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Poha (flattened rice)3 cups thin poha

Peanuts⅓ cup

Roasted chana dal (roasted split chickpeas)¼ cup

Cashewsa handful

Desiccated coconut (unsweetened shredded coconut)2 tbsp, dry coconut slices

Raisins2 tbsp

Curry leaves2 sprigs

Green chilli2, chopped

Mustard seeds1 tsp

Turmeric (ground turmeric)½ tsp

Asafoetidaa pinch

Sugar1 tbsp, powdered

Cooking oil (vegetable oil)3 tbsp

Saltto taste

Method

4 steps

1Dry roast thin poha on low heat till crisp.
2Heat oil, fry peanuts, chana, cashews and coconut till golden. Add mustard, curry leaves, chilli, turmeric and asafoetida.
3Add poha, raisins, sugar and salt. Toss gently on low heat.
4Cool completely and store airtight.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maharashtra

Poha chivda

Thin poha roasted with peanuts, curry leaves and a whisper of sugar. Diwali's crunchy tin.

30 minTime

6 gProtein each

mildSpice

Patal pohyancha chivda2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

241kcalsame

6 gproteinsame

3 gfibresame

30minutessame

Poha chivda, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Poha (flattened rice)3 cups thin poha

Peanuts⅓ cup

Roasted chana dal (roasted split chickpeas)¼ cup

Cashewsa handful

Desiccated coconut (unsweetened shredded coconut)2 tbsp, dry coconut slices

Raisins2 tbsp

Curry leaves2 sprigs

Green chilli2, chopped

Mustard seeds1 tsp

Turmeric (ground turmeric)½ tsp

Asafoetidaa pinch

Sugar1 tbsp, powdered

Cooking oil (vegetable oil)3 tbsp

Saltto taste

Method

4 steps

1Dry roast thin poha on low heat till crisp.
2Heat oil, fry peanuts, chana, cashews and coconut till golden. Add mustard, curry leaves, chilli, turmeric and asafoetida.
3Add poha, raisins, sugar and salt. Toss gently on low heat.
4Cool completely and store airtight.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Poha chivda

Make it your way

Ingredients

Method

Poha chivda

Make it your way

Ingredients

Method

Make it a meal