Thick Poha Chivda

Thick Poha Chivda in Marathi Time: 1 Hour yield: 6 cups (serves: 10 to 12) I ngredients: 3 cups Thic...

Thick Poha Chivda in Marathi

Time: 1 Hour
yield: 6 cups (serves: 10 to 12)

chivada, chivda, chiwda, diwali faral, ladu karanjiIngredients:
3 cups Thick poha
1/2 cup peanuts
1/4 cup thin slices of dry coconut
1/4 cup Broken Cashew-nuts
1/4 cup Roasted Chana dal (Tip)
5 to 6 dry Red chilies or 1 tsp Red chilli powder
5 to 6 curry leaves
1/2 tsp turmeric powder
3 tsp powdered sugar
1/4 tsp cumin powder
1/2 tsp salt or to taste
around 1 and 1/2 cup oil

Method:
1) Heat oil in kadai. Deep fry peanuts, cashew-nuts, dry coconut slices, curry leaves and chana dal separately. Put them in a bowl.
2) In that same oil, deep fry thick poha into small batches. Poha should puff nicely, yet the color should remain white. (Tip)
3) Put the poha into a big thali. Sprinkle turmeric powder, sugar, cumin powder, salt and red chili powder (Tip). Mix well. Now add deep fried peanuts, cashewnuts, dry coconut slices, and chana dal. Mix nicely.
Chiwada is ready.

Tips:
1) Always fry poha at the end.
2) Fine particles in poha burns and settles at the bottom of kadai. Therefore, Place fistful of poha into a fine mesh skimmer (metal). Dip the skimmer into hot oil so that fried poha does not spread in the oil as well as the burned particles won't mix along with poha.
3) Adjust the amount of
turmeric powder, sugar, cumin powder, salt and red chili powder to your taste. If you are using red chilies then deep fry them and skip red chili powder.
4) Chana dal is the one which we use in normal chiwda. (Roasted split chana)

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Post a Comment Default Comments

  1. No recipe in marathi?? :-(
    marathi recipe wachayla chhan watte.. plz post kara na!
    -- Sanju

    ReplyDelete
  2. nice work doing man,its such a diffrrent kind of site,so go ahead,i will visit again

    ReplyDelete
  3. Sanju
    nakki post karen

    Rahul
    Thanks

    ReplyDelete
  4. Please give me recipe of wet poha. The recipe of thick poha is ok but i want wet one. Charanjit Singh (charan_67@yahoo.com)

    ReplyDelete
  5. Namaskar Charnjit

    Here is the recipe of Kande pohe - click here

    ReplyDelete
  6. why did my poha not puff? but got smaller and harder...

    ReplyDelete
    Replies
    1. Which poha did you use. The above recipe requires thick poha. If you deep fry it, then it should puff up and become crispy.

      Delete
  7. pohe garam asstan turmeric powder, sugar, cumin powder, salt and red chili powder mix karavi ki thand zalya nather karave
    ani mam direct varun mix karayche ahe phodni nahi pan direct mix kelya nather turmeric powder cha smell Chivdayla yet nahi na. sadhana

    ReplyDelete

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