There are many who like the dry roasted chivda variety. And then there are some like my dear hubby who like the fried poha variety. And he likes it so much that he invented an altogether different way of eating chivda so he can have chivda in every meal. Chapati chivda!
- 500 g beaten rice flakes (Jada poha)
- Dry coconut (sukka khobra)
- 1 cup peanuts
- 3 green chillies
- 8 to 10 curry leaves
- 1 tsp turmeric powder
- 1/2 tsp asafoetida (hing)
- salt to taste
- 1/2 cup sugar
- 1/4th tsp citric acid crystals
- A whole lot of oil
- Soak the dry coconut in water for an hour. It becomes soft. You can now use your peeler to make very thin slices of the coconut. Then spread them out under a fan on kitchen towels to dry them again.
- Soak the groundnuts in a water with a little salt. Once soaked, remove them on kitchen towels and dry them again under fan for an hour or two.
- Heat the oil and fry the poha. It spreads around in the oil if you add it directly. By the time you remove the poha it becomes brown. The best way is to use a frying vessel or a spoon, into which you add a handful of poha and dip it into the oil and remove it in five seconds. Drain on kitchen towels spread out on a newspaper. Fry all the poha in this manner.
- Remove all extra oil to keep only 1/2 cup oil in the wok. Add the curry leaves to the oil and fry them till they turn crisp. Remove them and spread them on the poha.
- Chop the chillies and fry them till the edges turn a little brown. Add to the poha.
- Fry the coconut slices till they turn slightly brown. Add to the poha.
- Fry the peanuts till they look evenly browned. Add to the poha.
- Turn off the heat under the oil and add the asafoetida and turmeric.
- Pour this on top of the poha.
- Add the salt according to taste.
- Grind together the sugar and citric acid and add to the poha.
- Do not mix vigorously. Instead just add the whole mixture to a plastic bag and shuffle it a few times.
- Keep it in the plastic bag and keep the plastic bag in an airtight container to store it.