Poha Dry Fruit Chivda

Poha Dry Fruit Chivda with Rice Poha

A crunchy homemade snack made by crisping Radhe Krishna Rice Poha and combining it with peanuts, cashews, raisins, seeds and a lightly sweet and savory spice mixture. Perfect for tea time and festive snacking.

Ingredients

• 3 cups Radhe Krishna Rice Poha
• 1/2 cup peanuts
• 1/4 cup cashews
• 2 tbsp raisins
• 1/4 cup roasted chana dal
• 2 tbsp dry coconut slices, optional
• 1 tbsp sesame seeds
• 10-12 curry leaves
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp powdered sugar
• A pinch of asafoetida
• Salt, to taste
• Oil, for roasting and frying

Instructions

1. crispy the poha: Heat a wide pan over low heat and dry roast the Rice Poha, gently stirring and tossing, until it becomes crispy. Do not let it turn brown.
2. Roast the nuts: In a little oil, roast the peanuts, cashews, raisins, roasted chana dal and coconut slices separately until crispy and lightly golden.
3. Prepare the tempering: Heat a little oil in the same pan. Add mustard seeds and cumin seeds. Once they crackle, add curry leaves and sesame seeds.
4. Season: Lower the heat and add turmeric, red chili powder, asafoetida, powdered sugar and salt. Mix quickly so the spices do not burn.
5. Combine everything: Add the crispy Rice Poha and roasted nuts and dry fruits. Toss gently over low heat until everything is evenly coated.
6. Cool and store: Allow the chivda to cool completely before transferring it to an airtight container. Serve as a crunchy tea-time snack.