Poha Chivda

🔥 Prep

• Measure out 250 g thin poha and set aside in a large bowl.
• Measure out 50 g peanuts, 3 tbsp roasted gram, and 10 cashew nuts.
• Finely chop 1 green chili (seeds removed if less heat) and rinse 10 curry leaves, pat dry.
• Measure 0.25 tsp turmeric powder, 1 tsp salt, and 1 tsp sugar into a small bowl.

🔥 Cook

• 1. Heat 2 tbsp oil in a wide skillet over medium heat for 30 seconds until shimmering.
• 2. Add the 50 g peanuts and roast, stirring constantly for 2 minutes until lightly golden.
• 3. Add the 3 tbsp roasted gram and 10 cashew nuts, continue to stir for 1 minute until fragrant.
• 4. Add the chopped green chili and 10 curry leaves, sauté for 30 seconds until the leaves turn crisp.
• 5. Sprinkle the 0.25 tsp turmeric powder, stir quickly for 10 seconds to coat the nuts.
• 6. Reduce heat to low, add the 250 g thin poha, and toss gently for 2 minutes to warm through without breaking.
• 7. Sprinkle the 1 tsp salt and 1 tsp sugar over the poha mixture, toss continuously for 1 minute until evenly distributed.
• 8. Increase heat to medium‑low and stir‑fry for another 2 minutes to achieve a crisp texture, ensuring the poha does not burn.
• 9. Remove from heat, transfer to a tray, and let cool completely for 5 minutes to crisp up further.

🔥 Serve

• Transfer the cooled poha chivda to an airtight container; it stays crunchy for up to 2 weeks.
• Serve as a standalone snack with a cup of masala chai or alongside lemon rice.
• Garnish with extra chopped coriander leaves if desired (optional).