Thin poha chivada Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, curry leaves, and peanuts.
• STEP 2.Once the mustard seeds start to splutter, add turmeric powder, red chili powder, and salt.
• STEP 3.Add the thin poha (flattened rice flakes) and mix well to coat the spices evenly.
• STEP 4.Cook for a few minutes until the poha becomes crispy and golden brown.
• STEP 5.Turn off the heat and let the chivada cool down completely.
• STEP 6.Store in an airtight container and serve as a snack with tea or coffee.

Cooking Tips

• Make sure to use thin poha (flattened rice flakes) for this recipe as they crisp up better.
• You can add roasted chana dal or cashews for extra crunch and flavor.
• Adjust the spice levels according to your preference by adding more or less red chili powder.

Storage and Serving

• Store the thin poha chivada in an airtight container at room temperature.
• It stays fresh for up to 2-3 weeks.
• Serve as a snack with tea or coffee, or enjoy it on its own.