Somethings never go out of fashion in food - like Poha Chiwda. I remember VB bakery back in Bangalore where there was this Chiwda made of Nylon Poha (the thinner variety) and also a unique almond biscuit (almost like a thin reed wrapped in butter paper and sealed like a chocolate was a family favourite. Dad used to get this, especially during winters and I remember my sis "N" munching these after school or while studying late into the night (she was always the studious one - not me ;))..
Making this Poha Chiwda this week brought back that nostalgia. The crunch of the chiwda once it breaks in your mouth along with the roasted peanuts and having this with a cup of hot green tea- super bliss ! I would have preferred to use the patla poha (thin poha), but as I didnt have it, I used the normal Poha. And yes, I did deep fry it in batches (should have roasted them, but I was willing to let go of my senses a teeny weeny bit, and I didnt regret it at all !!) and the result was super good !
Sending this to : Radhika's Winter Carnival
Prep time : 10 mins. Cooking / frying time : 15 mins. Makes : Approx 200 gms of Chiwda
Ingredients:
- Poha (can use either flat or thick variety) - 1 cups
- Oil - to fry
- Salt - to taste
- Dry roasted peanuts - ¼ cup
- Dalia / fried gram / pottu kadalai - a handful
- Red chillies - Kashmiri variety - broken roughly - 4 or 5
- Tempering : Mustard seeds, curry leaves, hing, turmeric.
Method:
1) In a deep bottomed pan, add 3 tablespoon of oil. Prepare the tempering. Once the mustard splutters, add the curry leaves (they need to slightly shrivel and fry in the hot oil), chillies, asafoetida and a dash of turmeric. Remove to a plate and cool.
2) Now in the remaining oil, add fried gram and roasted peanuts and fry for a while till they slightly brown and get warm. Transfer to a plate.
3) In the same pan, add enough oil to deep fry the poha. Once its moderately hot, turn flame to medium and fry the poha in batches (2 -3 handfuls at a time) till all the poha becomes crisp to the touch ! Drain on paper napkins.
4) To assemble, take a large glass bowl. Mix the tempering and peanut-fried gram. Crush the chillies a bit. Add salt and lastly the fried poha. Give it a nice mix once or twice and store immediately in a glass / steel container. Munch at tea time or as it is...
Unknown says
Wow!!! crunchy awesome tea time snacks....
Radhika says
I love this snack very much and mom used to keep a container full of it during exam days to munch during the long nights when I used to study late.
chef and her kitchen says
nice snack 2 munch on...yumm
Myvegfare says
All time favourite..., lovely clicks
Kavi says
all time favorite! I love the Garlic flavored Chiwda that Maharastrians prepare.
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Kavi | Edible Entertainment
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veena says
Kalyani..........Don't tempt me like this:-)
Priya Suresh says
Yum yum, am drooling over that super crispy poha chiwda..
Raji says
Crunchy munchy lovely evening snack..real tempting.
Annapoorani says
awww Kalyani sooper snacks...would try it sometime...
Unknown says
wow love this snacks at any time...my daughter's fav...luks so tempting.
Sumee says
yummy snack!
Archana says
What a coincidence. I made chivda but out of poha that is called bhake pohe. There is no need to fry them.
This looks awesome.
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Aarthi says
This looks awesome...Yummy one..A must to try..
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Aarthi
http://yummytummy-aarthi.blogspot.com/
Sensible Vegetarian says
Superb one, looks fantastic. Nice clicks.
Unknown says
This is my best recipe friend and prepare it very often particularly while watching movies and cricket. Yummm....
Neha says
perfect munching snack...
Gayathri NG says
Crispy n crunchy snack...
Unknown says
wow awesome recipe ...love it!
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Annapoorani says
Thanks Kalyani...I tried this recipe and it turned out well,.,Many thanks to ya 🙂
Kalyani says
thats so great ! sorry for the late response, though !