Thin poha chivda recipe

• Roast the poha in a big wok until they turn crunchy. This should take about 5 minutes. Do not over roast them. Remove from the heat and place the roasted poha on a plate.
• Add 1 tsp oil in a pan and fry the coconut flakes until they turn a little brown. Ensure that these do not turn black.
• Heat ¼ cup oil in a separate wok and add the mustard seeds. Allow them to crackle and add the green chilies and curry leaves.
• Add in groundnuts and roast for 2 minutes. Add the raisins and cashew nuts as well. Continue roasting for 3 more minutes. Sprinkle turmeric powder, salt, and sugar.
• Add the poha and the roasted coconut flakes. Mix them well and remove from the heat. Empty the contents into a large bowl and mix properly. Allow it to cool before storing in a tightly sealed container.

Trivia

Poha is an extremely popular snack across India. In fact, you know what they call it “naalu mani palaharam” in Malayalam meaning 4’o clock snack! Its popularity across India is mention worth and you can see quite a few varieties of chiwda including the muesli chiwda, sago chiwda and many more, with one addition to the list of many with each passing day.