Roasted Thin Poha Chivda is the perfect addition to your Diwali festivities or as a Vegan tea time snack. Ready in 20 minutes!
Author: Sandhya Hariharan
Ingredients
250gThin Poharice flakes
¼CupCashew nuts
½CupPeanuts
2TbspRoasted Gram Dalpottukadalai / daria dal
10-12Curry Leaves
2-3green chilly
2tbspraisins
1TspTurmeric Powder
½ - 1TspChilli Powder
2TspPowdered Sugar
Salt to Taste
Oil for frying
Instructions
Preheat the oven to 180°C. Place the poha on a baking tray and bake for 12 minutes. Remove it from the oven and let it cool; the poha will become crispy.
Heat oil in a deep-bottomed pan until it reaches the desired temperature. Deep fry roasted gram dal, peanuts, cashew nuts, and optional raisins, as well as green chillies and curry leaves. Set them aside.
While the mixture is still warm, add turmeric powder, chili powder, salt, and sugar. Gently mix them together. If you find the poha isn't warm enough, try this method: Heat 2 tsp of oil, add turmeric, then the roasted poha, followed by chili powder and the rest of the ingredients. Toss to combine well.
Allow the Oven Roasted Poha Chivda to cool down and store it in an airtight container.
Notes
Want to pan roast it? Heat a large pan on medium heat and add the poha. Gently sauté for 10-12 minutes until roasted. You know it's done when it's a bit crisp and fragrant. Don't over stir as the poha can break.