| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
helping
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Ingredients
- 2 cups Poha rice Thin / Flatten
- 2 tbsps Corn Flakes
- 1 tsp Mustard Seeds
- 1 1/2 pinchs Asafoetida
- 8 – 10 Curry Leaves
- 2 Green Chilli (chopped)
- 2 tbsp Bengal Gram Chana Dal Roasted /
- 2 tbsp Peanuts
- 1 tbsp Raisins
- 1 tbsp Cashew Nuts – (chopped)
- 1/2 tsp Turmeric Powder
- Salt – as needed
- 1 tsp Sugar
- 2 tbsp Oil
Ingredients
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Instructions
- Microwave poha in a big micrwave safe bowl for 2 mins. Toss it with a spatula after 1 min and continue.
- Heat oil in a non stick wok and add mustard seeds and allow them to pop. Now add hing/asafoetida , green chillies and curry leaves and cook for few seconds.
- Now add the raw peanuts and cornflakes, stir fry for few minutes till they turn golden.
- Add roasted chana dal and cook for another one minute.
- Now add raisins and cashew nuts and cook for another 30 sec.
- Add turmeric powder, salt and sugar and mix well.
- Now add poha and toss all such that the poha turns light yellow and no white is left.
- Allow the chivda to cool down at room temperature and store it in an air tight container.
Recipe Notes
A perfect tea time snack or can also be used as a serving in festivals.
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