Poha Chivda - Diwali Special Recipes

In Maharashtra this is the staple chivda which is made all year round. But it is a must have in Diwali platters. I learnt this in part from the hundreds of times I have eaten it and by googling for the remaining ingredients. I added fennel seeds as they add a lovely flavor and fragrance.

Ingredients:

12 cups (~1/2 kilo) thin poha
1/2 cup groundnut oil

1 cup peanuts

1/2 cup roasted gram (daliya in Gujarati)
1 handful curry leaves

1 teaspoon mustard seeds

2 teaspoons cumin seeds

2 tablespoons fennel seeds
2 tablespoons poppy seeds

3-4 dry red chilies

1/2 piece of the whole dry coconut, cut into thin slices

2 teaspoons turmeric

1 1/2 teaspoons citric acid

2 teaspoons sugar

Salt

Heat a heavy bottomed wok, add the poha and dry roast on very low heat till crispy, usually takes a minute or two. Keep aside. 

Take the oil in the same wok and when hot, fry the peanuts, roasted gram and curry leaves. Strain and keep aside. In the remaining oil, add the cumin seeds, mustard seeds, fennel seeds, red chillies, poppy seeds, coconut slices and turmeric. Saute on low heat till the coconut slices turn a darker colour. Remove from heat and add the salt. Now add the previously roasted poha, peanuts, gram and curry leaves. Mix the poha gently so the flakes do not break. When the entire poha is coated with the tempering, return to heat for a minute while stirring. Check for seasoning and adjust as needed.When it cools a little add the citric acid and sugar.

Cool to room temperature and store in an air tight container.