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Chivda

  • Thin Poha - 3 cups
  • Oil - 2 tbsp
  • Mustard Seeds - 1 tsp
  • Curry Leaves - few
  • Green Chili - to taste (finely chopped)
  • Roasted Chana Daal (Daliya) - 3 tbsp
  • Whole Raw Peanuts - 3 tbsp
  • Golden Raisins - 1 tbsp
  • Turmeric Powder - 1/2 tsp
  • Citric Acid - 1/4 tsp
  • Salt - 1 tsp or to taste
  • Sugar - 1 tsp
  • Heat the Poha in the microwave safe bowl for 2 minutes, stirring after 1 minute.
  • Grind the Salt and the Citric Acid to a fine powder.
  • Grind the sugar to a fine powder separately.
  • In a non-stick pan, heat the Oil at medium temperature.
  • Once the Oil is hot, add in the Mustard Seeds. Allow them to pop.
  • Add in the Green Chilies and the Curry Leaves and cook for a few minutes.
  • Add in Whole Raw Peanuts and cook for 1 minute.
  • Add in the Roasted Chana Daal and cook for another minute.
  • Add in the Golden Raisins and cook for 30 seconds.
  • Add in the Turmeric Powder and the Salt & Citric Acid Powder. Mix well.
  • Add the Poha and mix very well till all the Poha is yellow and no white is visible.
  • Once it is mixed well, turn off the stove and allow it to cool for just 1-2 minutes.
  • Sprinkle the Sugar Powder and mix well.
  • Allow the Chivda to cool down to room temperature before you store it. 

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