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Poha chivda is a beloved Indian snack, made using flattened rice (poha) and a variety of spices, nuts, and seasonings. Its light, crispy texture and rich flavours make it a favourite for tea-time or as a quick munch. Thick poha, a sturdier variety, is ideal for making chivda as it retains its texture during frying or roasting.
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However, making the perfect thick poha chivda requires some simple techniques to ensure it’s crispy, flavourful, and evenly cooked. Whether you're a seasoned cook or trying this recipe for the first time, following a few essential tips can elevate your chivda to the next level. From choosing the right type of poha to mastering the frying process and seasoning blend, this article will guide you through every step of making a delectable thick poha chivda.
Choose The Right Poha
The first step to making excellent poha chivda is selecting the right type of poha. Thick poha is ideal for this recipe because it holds its shape and doesn’t crumble easily during preparation. Avoid thin poha, as it tends to become too brittle and may burn while roasting or frying.
To ensure the poha is free from dust or impurities, sieve it gently before use. This simple step will result in a cleaner and more appetising final product.
Dry Roast The Poha
To achieve the perfect crunch without excessive oil, dry roast the poha before adding it to the mixture. Heat a large, heavy-bottomed pan and roast the poha on a low flame, stirring continuously. This step helps remove any moisture and ensures the poha becomes light and crispy.
Avoid overcrowding the pan during roasting, as it may cause uneven cooking. Once roasted, transfer the poha to a large plate to cool completely before mixing it with other ingredients.
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Fry Ingredients Separately
Each ingredient in the poha chivda, such as peanuts, cashews, curry leaves, and dried chillies, has a different cooking time. To prevent overcooking or burning, fry each ingredient separately in small batches.
Start with ingredients like peanuts and cashews that take longer to cook, followed by curry leaves, raisins, and green chillies. Use fresh oil for frying to maintain the flavour and aroma of the chivda. Drain each fried ingredient on a paper towel to remove excess oil before adding it to the mix.
Tempering Is Key
The flavour of poha chivda largely depends on the tempering or seasoning. Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves, green chilies, and a pinch of asafoetida (hing) for an aromatic base.
You can also include sesame seeds, fennel seeds, or a sprinkle of turmeric for added flavour and colour. This tempered oil, infused with spices and herbs, is what makes the chivda flavourful and aromatic.
Balance The Sweet And Spicy Flavours
The perfect poha chivda strikes a balance between sweetness, spice, and saltiness. Add sugar sparingly, just enough to provide a hint of sweetness that complements the spice from green chillies and red chilli powder.
If you like a tangy twist, you can sprinkle a little amchur (dry mango powder) or chaat masala towards the end. Always taste the mixture and adjust the seasoning to suit your preference.
Image Credits: Freepik
Mix Gently To Avoid Breakage
When combining all the ingredients, be gentle to avoid breaking the poha. Use a large, wide bowl for mixing and stir carefully with a wooden spoon or your hands.
Start by adding the roasted poha to the tempered mixture, followed by the fried nuts and other ingredients. Toss everything gently until the seasoning is evenly distributed.
Store In An Airtight Container
Once the poha chivda cools completely, transfer it to an airtight container to retain its crispness. Moisture can make the chivda soggy, so ensure it’s stored in a cool, dry place.
Properly stored, thick poha chivda can stay fresh for up to two weeks, making it a perfect snack to prepare in advance for festive occasions or busy mornings.
Also Read: Tips And Tricks To Make Pickles Last Longer
Customise To Your Taste
One of the best things about poha chivda is its versatility. You can experiment with ingredients like roasted gram (chana dal), dried coconut slices, or even puffed rice for added crunch.
For a healthier version, skip the frying and stick to dry roasting all the ingredients. You can also reduce the oil content by roasting nuts and seeds instead of frying them.
