June 04, 2018

Poha Chiwda | Beaten Rice Crispies

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Thick Poha chiwda is a very popular snack in India, it is quick to make and has a longer shelf life ,hence can be stored for a couple of days. This can be taken as a picnic snack on your short trips or tours to satisfy the 4pm hunger pangs. Poha chiwda is normally a must during the Diwali season alomg with the other snacks that are prepared. I have already told in my blog how to make Cornflakes chiwda, this is also more or less similar to that . You can adjust the spice level as per your family tastes and likings.
This is the traditional deep fried version I am presenting . There are other ways like roasting the poha in microwave / oven and then adding the seasoning to it which I shall present sometime soon; a diet version of this same snack.

Preparation Time : 5  mins
Cooking Time : 10 mins
Serves : 3-4
Complexity : medium


500gms jada poha / thick variety of beaten rice / getti aval
2 tsp red chilli powder
100 gms groundnut
50 gms chutney dhall / fried gram dhall / pottukadalai
handful of fresh curry leaves
salt as needed
pinch of asafoetida / hing/perungayam
1 tablespoon powder sugar
Oil to deep fry.

  • Heat the oil in a deep kadai / frying pan.
  • Put in one small piece of beaten rice / getti aval / jaada poha and see if it sizzles up immediately . If it does,then the oil is heated to correct temperature. if it doesnt sizzle up,wait for a few mins and repeat the test.
  • Fry the poha  in small batches depending on the size of your frying pan . you can use a fine sieve ladle to fry so that all the poha gets fried evenly.
  • Drain it and put it in a huge vessel .
  • Fry the groundnuts in the same oil until brown and crisp.Drain and put it on top of the fried poha
  • Fry the fried gram/chutney dhall in the same oil until crisp.Drain and put it on top of the fried poha.
  • Fry the curry leaves very carefully as it will splutter when put in oil,drain and add that also to the fried poha.
  • Lastly,add the required amount of salt,red chilli powder,turmeric,asafoetida and powdered sugar and thoroughly mix it by shaking the vessel in which you have collected for about 2-3 mins.
  • This step ensures even mixing of the spices with the entire batch of poha,groundnuts & fried gram.
  • Store in an airtight container and enjoy as you please.
Notes :
  • You can add fried cashewnuts , raisins along with the groundnuts.
  • Finely sliced dry coconut /kopra/khobiri can also be fried in ghee and added.
  • Donot use a spoon to mix the ingredients,that will break the freshly fried poha
  • If you are unable to shake the vessel with hands,transfer the contents to an airtight container,close the lid and shake it vigorously.

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