CHIVDA
This traditional teatime snack tastes good if crunchy. Frying the poha improves its texture, flavour and appearance.
Servings Prep Time
6 20Minutes
Cook Time
20Minutes
Servings Prep Time
6 20Minutes
Cook Time
20Minutes
Ingredients
Instructions
  1. Clean and sieve the pressed rice. Keep aside.
  2. On medium flame, heat oil in a frying pan till it smokes. Carefully place the deep flying colander in the oil.
  3. Deep fry, one at a time, the green chillies, curry leaves, nuts and raisins. Keep aside.
  4. Deep fry, at a time 1/4 cup of pressed rice. Remove as soon as the rice fluffs up. Keep aside. Each time pressed rice is fried, heat the oil till it smokes.
  5. Gently mix all the fried ingredients. Add asafoetida, salt, mango, chilli and turmeric powders.
  6. Cool and store in an airtight container.
  7. For all fried ingredients – remove, drain and put them on an absorbent paper.