Diwali is definitely on the horizon now. Can't wait for the festive season to start. So today I am sharing this Chivda recipe loved by all my family members and is a must have on our Diwali plate.
Ingredients: 1lb thin pohe (approx), 1/2 cup peanuts, 1/2 cup chana dalia (daala in marathi), 1/4 cup of thin vertical pieces of dry coconut, 1 tbsp white sesame seeds, 10-15 chopped green chilies, 3 tsp coriander powder (optional), 3 tsp cumin powder (optional), 1 tbsp Chivda Masala (optional), salt to taste, 1 tbsp finely ground sugar (confectioners sugar). For Tempering: 1/2 cup oil, 2-3 tsp turmeric powder, 1 tsp asofoetida, 15-20 curry leaves.
Method: Take a pan and put 1 tsp ghee and roast pohe on medium heat until crisp. Add little oil in the same pan and fry peanuts until light brown. Remove them and fry coconut pieces until light brown. Chop and fry green chilies - 1/4 inch pieces. Wipe the pan with paper tissue. Then prepare tempering by adding oil. When it is hot, add mustard seeds, turmeric powder, asafoetida, curry leaves, sesame seeds, chana dalia and fried chilly pieces. Finally add pohe, peanuts and coconut pieces and mix. Add salt, coriander-cumin powder, chivda masala, sugar and salt and toss gently just to coat pohe with all the spices. Cool before storing in an airtight container.
Tips and Variations:
- Instead of roasting pohe on the stove, you can preheat the oven to 375 - 400 deg F and roast pohe on sheet pan for 8 -10 minutes or until crisp. Keep an eye on them constantly as they can burn easily.
- You can roast and add Puffed Rice to the chivda if you like.