POHA CHIVDA OR CHIWDA RECIPE:

1. first measure and take all the ingredients and keep them in individual bowls or plates.

2. rinse the cashews, raisins (my habit to rinse both of these every time) and curry leaves. dry them in a clean kitchen towel.

3. heat oil till its moderately hot in a kadai. take half of the poha first in the sieve. immerse the fine sieve ladle in the hot oil and fry the poha till they expand and become crisp. dont brown the poha. i have used red poha.

4. for even frying you can stir with a spoon.

5. remove and drain the poha on a plate lined with paper towel.

6. same way take the roasted chana and fry in the oil till they become crisp. just for some seconds as they are already roasted. 7. drain on another plate lined with a paper towel.

8. same way fry the peanuts till crisp and crunchy.

9. drain them too.

10. fry the cashews till light golden

11. drain the cashews too.

12. next come in the raisins.

13. just fry till they become plump and swell. dont fry more as they become dense and chewy.

14. drain the plump raisins.

15. fry the curry leaves also the same way till they crisp. a few seconds. drain.

16. heat 1 tsp oil and crackle the mustard seeds. add the cumin and sesame seeds. fry for some seconds and then add turmeric, red chili powder, asafoetida. sugar and salt. stir well.

17. add the fried poha, peanuts, cashewnuts, raisins, chana dal. crush the fried curry leaves on top. stir continuously and roast for 2-3 minutes.

once the poha chivda mixture has cooled, store in an air-tight container. serve chivda whenever required as a tea time snack.

if you are looking for more diwali snacks recipes then do check namak paare, nankhatai, punjabi mathri and matar kachori.

poha chivda or chiwda recipe below:

poha or aval chivda crisp, crunchy, sweet, savory and mildly spiced mixture made with rice flakes or poha, dry fruits and spices. Author: dassana Recipe type: snacks Cuisine: indian Serves: 3-4
Ingredients

1 cup red or white poha/aval/flattened rice cup peanuts cup roasted chana cup cashews

cup chopped dry coconut slices (optional) 2 tbsp golden raisins 10-12 curry leaves tsp mustard seeds tsp cumin seeds 1 tsp white sesame seeds tsp red chili powder tsp turmeric powder a generous pinch of asafoetida/hing 1 tsp sugar or as required 1 tsp oil for tempering salt as required oil for deep frying
Instructions

1. first rinse the curry leaves, cashews and raisins. 2. dry them in a clean kitchen towel. 3. measure all the ingredients and keep them separately in a plate or bowl. 4. heat oil for deep frying in a kadai or wok. 5. take a fine sieve with a handle. 6. place half of the poha or rice flakes in it. 7. immerse the sieve with the poha in the medium hot oil. 8. fry till they expand and become crisp. 9. dont brown them. 10.remove the fried poha on a plate lined with paper towel. 11.place the sieve on a dry plate. 12.add the remaining poha in it. 13.again keep the sieve with the poha in the hot oil and fry till they are crisp. 14.drain them in the same plate. 15.next add the chana dal in the sieve and fry them for some seconds till they become crisp. 16.drain on another plate. 17.in the same way fry the peanuts, cashewnuts, raisins, coconut slices and curry leaves. 18.keep all of them separately in a same plate or in separate plates or bowls, lined with paper towels. 19.heat 1 tsp in another pan. 20.first add the mustard seeds. 21.let the mustard seeds pop. 22.then add the cumin and sesame seeds. 23.let the sesame seeds pop and change color. 24.switch off the flame. 25.add the turmeric powder, red chili powder, asafoetida. 26.stir and now add sugar and salt.

27.stir and switch on the flame and add all the fried ingredients poha, peanuts, raisins, cashews and chana dal. 28.stir well. 29.crush the fried and crisp curry leaves and add them to the mixture. 30.stir well and roast for 2-3 minutes on a low flame. 31.continue to stir in between. 32.check the taste and then add more salt or sugar or red chili powder if required. 33.let the chivda mixture cool and then store in an air-tight box and container. 34.serve the poha chivda as a tea time snack.