Somethings never go out of fashion in food – like Poha Chiwda. I remember VB bakery back in Bangalore where there was this Chiwda made of Nylon Poha (the thinner variety) and also a unique almond biscuit (almost like a thin reed wrapped in butter paper and sealed like a chocolate was a family favourite. Dad used to get this, especially during winters and I remember my sis “N” munching these after school or while studying late into the night (she was always the studious one – not me ;))..
Making this Poha Chiwda this week brought back that nostalgia. The crunch of the chiwda once it breaks in your mouth along with the roasted peanuts and having this with a cup of hot green tea- super bliss ! I would have preferred to use the patla poha (thin poha), but as I didnt have it, I used the normal Poha. And yes, I did deep fry it in batches (should have roasted them, but I was willing to let go of my senses a teeny weeny bit, and I didnt regret it at all !!) and the result was super good !
Sending this to : Radhika’s Winter Carnival
Prep time : 10 mins. Cooking / frying time : 15 mins. Makes : Approx 200 gms of Chiwda
- Poha (can use either flat or thick variety) – 1 cups
- Oil – to fry
- Salt – to taste
- Dry roasted peanuts – 1/4 cup
- Dalia / fried gram / pottu kadalai – a handful
- Red chillies – Kashmiri variety – broken roughly – 4 or 5
- Tempering : Mustard seeds, curry leaves, hing, turmeric.
1) In a deep bottomed pan, add 3 TBSP of oil. Prepare the tempering. Once the mustard splutters, add the curry leaves (they need to slightly shrivel and fry in the hot oil), chillies, asafoetida and a dash of turmeric. Remove to a plate and cool.
2) Now in the remaining oil, add fried gram and roasted peanuts and fry for a while till they slightly brown and get warm. Transfer to a plate.
3) In the same pan, add enough oil to deep fry the poha. Once its moderately hot, turn flame to medium and fry the poha in batches (2 -3 handfuls at a time) till all the poha becomes crisp to the touch ! Drain on paper napkins.
4) To assemble, take a large glass bowl. Mix the tempering and peanut-fried gram. Crush the chillies a bit. Add salt and lastly the fried poha. Give it a nice mix once or twice and store immediately in a glass / steel container. Munch at tea time or as it is…