A light snack made with flattened rice (Poha) , especially made during Diwali.

Thin Poha/Parched Rice - 5 cups
Groundnuts/Peanuts - 1/2 cup
Split Dalia - 1/4 cup
Dry Coconut/Copra Slices - 1/4 cup
Curry Leaves/Kadipata - few sprigs
Mustard Seeds - 1 tsp
Asafoetida/Hing - 1/4 tsp
Turmeric/Haldi - 1/4 tsp
Green Chillies - 5
Powdered Sugar - 1/2 tsp
Oil - about 4 tbsp

How to prepare Poha Chivda:
  • Wash curry leaves, green chillies and pat them dry.  Chop the green chillies medium or fine.
  • Heat a pan well and then lower the heat.  Roast the parched rice at low heat just enough to warm it.  Do not let the parched rice curl, overheating will make the poha hard. 
  • Alternately, you can heat the parched rice in a microwave or a conventional oven to make them crisp.  Sundrying the parched rice for about an hour or so is the best method.
  • Heat oil in a pan and fry peanuts till they slightly darken.  Similarly, fry dalia, chopped green chillies, coconut slices each separately.  Add more oil if required. 
  • Add all the fried ingredients and roasted parched rice in a mixing bowl.  Add salt, powdered sugar to the mixing bowl and toss/mix well.
  • In the same pan, heat oil and add mustard seeds, curry leaves, turmeric, and asafoetida.  Turn off the heat when mustard seeds splutter.
  • Pour this tempering/tadka in the mixing bowl and mix all the ingredients well.  Add more oil if required. 
  • Chivda is ready to serve.  After cooling, store it in an air-tight container.