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.