Poha is one of my favourite foods. I include poha in my meals at least once a week in form or the other. The best thing about poha is that it makes for an anytime snack/ meal. This is a quick version of the poha chivda; and the best part of it is it consumes very little oil unlike the original method and super easy to prepare.
Poha (aval, beaten rice) – 2 cups
Oil – ½ tblspn.
Mustard seeds – 1 tspn.
Cumin seeds – 1 tspn
Curry leaves – 8 to 10
Chillies – 2 (finely chopped)
Asafoetida – ¼ tspn
Turmeric powder – ¼ tspn.
Citric acid (optional) - 1/4 tspn.
Sugar – 1tspn.
Salt – 1 tspn.
Roasted gram (pottu kadalai/dalia) – 1 small handful
Peanuts – 1 small handful
In a mortar and pestle, make a fine powder of the citric acid, salt and sugar separately. Keep aside.
In a microwave safe bowl, place the poha and cook it for 2 to 3 minutes in 1 minute intervals.
This will make the poha crisp. Keep aside.
In a kadai, heat oil.
Add mustard and cumin seeds and let it splutter. Add the curry leaves and cut chillies.
Turn the flame to medium-low and keep stirring the ingredients to prevent it from burning.
Let the moisture leave the chillies and curry leaves.
Now, add the peanuts, roasted gram, dry spices.
Keep stirring it till the raw peanuts and roasted gram have slightly browned.
Now add the powdered salt and sugar. Keep stirring to prevent the sugar from caramelising.
Toss in the microwave-cooked poha into the kadai and give it a mix to combine all the ingredients.
Keep stirring for a minute. Turn off the stove and serve.
- You could add other spices like chaat masala, aamchur or black salt to suit your preference.
- Citric acid or lemon salt as it is commonly called gives this snack a hint of tang.
- If you intend to store it for future use, wait for the chivda to cool before putting into an air-tight container.
- I have used thick poha, you could do the same with thin poha.