paper poha        : 1/2 kg (sun dried)
mustard             : 1/2 tbspn
groundnuts        : 3 tbspn

cumin seeds       : 1 tbspn
curry leaves       : 1/2 cup
green chilly, slit : 8-10 less spicy
ginger, minced   : 2 inch
coriander seeds :  1 tspn, crushed
sesame seeds     : 1 tbspn
turmeric powder: 1 tspn
hing/asafoetida  : 1/2 tspn
putani                 : 2-3 tbspn
sugar powder     : 1 tbspn
salt                     : 2 tspn or as per taste


  • Heat a deep round bottom  heavy kadai
  • Take oil into it . Prepare for the tempering. Once oil is hot enough, add mustard and groundnuts. wait till they start to crackle.
  • Then add jeera, curry leaves, saute for few seconds
  • then add green chilly, ginger minced, crushed coriander seeds, sesame seeds, asafoetida, turmeric powder . Stir properly. 
  • Finally add salt and sugar powder on low flame. Mix all
  • Then transfer the sun dried and sieved poha into the mixture.
  • Gently mix the entire mixture. Take care not to break the poha.
  • Once the mixture is hot enough take out from heat and keep it in a cool place. Allow to cool completely before filling into an airtight jar.
  • Chivda could be preserved for more than a week in an airtight container

  • Poha should be dried under hot sunlight to make it crispier or even it could be fried on low heat in a big vessel but sun drying is a better option n easier too
  • For richer taste taste, blend green chillies and ginger together in a mixer jar instead of chopping them. Garlic can also be used.

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