Tips for Making Thin Poha Chivda
More Diwali Snack recipes
Cornflakes Mixture The feedback from friends was fantastic, with many noting that the chivda struck the perfect balance of salt, sweetness, and spice. And also had the right texture. This Poha Namkeen also serves as an excellent edible gift, ideal for packaging in charming mason jars to share during both Diwali and Christmas. Like always, I aim to simplify processes and cut unnecessary steps to minimize hands-on time. In this recipe, I’ve opted for oven-roasting the poha for the chivda instead of the traditional constant stovetop stirring. While the poha is crisping up in the oven, I multitask by frying the remaining ingredients. Later, I effortlessly combine them with spices to achieve the perfect flavor balance. It’s that simple.. Don’t be put off by the long list of ingredients. Each one takes a minute or less to fry, making the process surprisingly straightforward. And this recipe is easy to scale up! The other way is to pan roast it without any oil. Heat a pan on medium heat and add the poha. Gently sauté for 10-12 minutes until roasted. You know it’s done when it’s a bit crisp and fragrant. Fry the Added Ingredients - Heat oil in a pan. Add the roasted gram dal, fry for 40 seconds to 1 minute until done. Drain on a kitchen paper. Repeat the process with nuts, curry leaves, and green chilli, one after the other. Combine the Ingredients - Heat 1 tablespoon oil, add turmeric, chilli powder, and the poha. Toss to combine. Then add the remaining ingredients and combine. Add salt and powdered sugar and toss again. Store - Once cooled, store in a glass container or mason jars. The mixture will keep well for at least 1 month. Ribbon Pakoda Thattai Baked Methi Mathri Methi namak pare
Homemade Poha Chivda recipe below
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