We will make expensive snacks available in the market at home in just ten minutes, and you can store it for a month. This crispy and flavorful poha chiwda is perfect for tea-time or evening snacks. It's easy to prepare and packed with a variety of textures and flavors.
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Strain the poha to remove any impurities.
In a mixer jar, add coriander seeds, cumin seeds, fennel seeds, black salt, regular salt, turmeric, red chili powder, and chaat masala. Grind them into a fine powder to prepare the masala.
Heat oil in a pan. Add the strained poha in small portions to the hot oil and fry until crispy. Remove and set aside.
Fry the roasted chana dal in the same oil and set it aside.
Fry the peanuts and cashew nuts separately in the same way.
Mix the fried poha, roasted chana dal, peanuts, cashew nuts, raisins, dried coconut, curry leaves, and green chilies in a large bowl.
Sprinkle the prepared masala and powdered sugar over the mixture and toss well to combine.
Ensure the oil is hot enough before frying the poha to make it crispy.
Store the chiwda in an airtight container to keep it fresh for up to a month.
Adjust the spice levels according to your taste preference.
You can add other nuts or seeds like almonds or sunflower seeds for variation.
Can I use thick poha instead of thin poha?
Yes, you can use thick poha, but it may take slightly longer to fry and become crispy.
How do I store the poha chiwda?
Store the poha chiwda in an airtight container at room temperature. It will stay fresh for up to a month.
Can I skip the powdered sugar?
Yes, you can skip the powdered sugar if you prefer a completely savory chiwda.
What oil is best for frying the poha?
You can use any neutral-flavored oil like sunflower oil or vegetable oil for frying.
Can I bake the poha instead of frying?
Yes, you can bake the poha at a low temperature until crispy, but the texture might differ slightly from frying.
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