Poha Chiwda | Beaten Rice Crispies

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

Ingredients

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.

Method

• 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.