Poha chivda is a very quick and easy-to-make namkeen/chivda recipe. This chivda is prepared from thick poha/flattened rice. It is the same from which we prepare aloo/batata poha. Another variant of this is the roasted chivda that is prepared from thin poha. This is a fried version and so we have to let go the calories and just enjoy the snack.
Usually this chivda is prepared by frying all the ingredients. Instead, we have fried the poha and rest of the ingredients are sautéed in 1 tablespoon oil. You can adjust the spices, sugar and salt levels as per your taste.
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Heat oil in a deep pan for deep frying poha. When the oil becomes hot, take a fine sieve and place half the quantity of poha in it and immerse in oil. Fry on a medium flame till they become crisp and puff up. This will only take a few seconds. Remember to immerse poha in hot oil only. If the temperature of oil reduces to low, then it might be possible that poha will turn hard and oily.
Remove on an absorbent paper and sprinkle turmeric powder and salt over it.
In the same manner, fry the remaining poha.
Now heat 1 tablespoon oil in a non-stick pan or kadai.
Add dry red chilli, curry leaves, hing and peanuts. Saute on a medium flame for 2-3 minutes and then add cashews and almonds. Saute for about a minute.
Now add raisins, mix and immediately add the fried poha. Mix well.
Now add all the dry spice powders one by one – chaat masala, amchur powder, powdered sugar and sesame seeds. Also check and adjust the salt level at this stage.
Remove from flame and let it cool. Store in an airtight container.
You can adjust the spices, sugar and salt levels as per your taste.