Roasted poha or chivda

Roasted poha or chivda

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Ipshita Mukherjee
Ipshita Mukherjee
291
Calories
Kcal
6
Protein
gm
9
Fat
gm
44
Carbs
gm
cookingtraditionicon
Indian
veg
Veg
recipepreparationtime
00:20

Ingredients

  • listcheckChidva /poha 20g
  • listcheckOnion 59g
  • listcheckPeanut 10g
  • listcheckGreen Chili
  • listcheckButter 5g
  • listcheckCurry leaves
  • listcheckSalt
  • listcheckMustard Seeds
  • listcheckLemon
  • Method

  • Step-1
    Heat the pan on medium heat and dry roast the poha for about 2-3 minutes with stirring constantly or till they get crispy and light golden in color. Just make sure that poha is crispy. Once it done remove them in another bowl.
  • Step-2
    In the pan, heat the ghee on medium heat. Once hot, add mustard seeds and let them pop. Then add chopped green chilies and curry leaves. Saute till all the moisture from chilies and curry leaves are gone and they become crispy. Then add finely chopped onion and sauté for few mins and add salt and Immediately add roasted poha. Mix till everything is incorporated well and squeeze little lemon juice. Garnish with peanut and curry leaves.
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