Pohyaacha Chivdaa is a famous snack or sweetmeat in Maharashtra. Pohe i.e. flattened rice are used extensively in the South of India as well as in Maharashtra. You can find some interesting breakfast dishes like Masala Phov, Aambat Goad Pohe and Kaanda Mataar Pohe in these cuisines.
Pohe are available in thin as well as thick varieties. They are used to make a lot of sweet as well as savoury dishes like gul pohe, Hashaalae, cutlets, dosas, Dadpae Pohe, etc. I am presenting here a savoury snack, Pohyaacha Chivda which is made by deep frying a thick variety of pohe and mixing it with an aromatic tempering alongwith peanuts and dry coconut! This chivdaa has always been prepared by my mom, all these years for Diwali. Hence it has become my personal favourite!
For some more Diwali snacks, do take a look at the following recipes too…
1. Kanik Laadoo
2. Lasun Shev
3. Besan Laadoo
Here’s the recipe for the delicious Pohyaacha Chivda…..
Prep Time : 10 min
Cooking Time : 20 min
Serves : 8 (yields 4 cups)
Cup Used : 200 ml
- 1 cup Thick Flattened Rice (Jaadey pohe)
- 1/3 cup Raw Peanuts
- 3 tbs Chopped Dry Coconut Slices (2 cm each)
- 1/2 tsp Turmeric Powder
- 3/4 tsp Powdered Sugar …. Optional, if has to be avoided due to medical reasons
- Salt to taste
- Oil for frying the flattened rice
For The Tempering :
- 1/4 cup Oil
- 1/2 tsp Mustard Seeds
- 1/4 tsp Asafoetida
- 2 tbs Roasted Bengal Gram (Phutaanyachi Daal / Daahala)
- 2 Green Chillies…. Less Spicy Variety or as preferred…. Chopped
- 1 sprig Curry Leaves (10 leaves)
- To make the Chivdaa, first clean the white powdery stuff from the flattened rice by tossing them in a sieve.
- Heat a kadhai and add sufficient oil for frying the flattened rice to it.
- To fry the flattened rice, we need to use a mesh sieve with a handle and the flattened rice needs to be fried in batches.
- When the oil is hot, add about two fistfuls flattened rice to the sieve and dip it in the hot oil.
- Immediately the rice will puff up. Remove the sieve from the oil in almost 5-6 seconds and drain out the oil.
- Transfer the fried and puffed flattened rice to an absorbent paper.
- Repeat this process for the remaining flattened rice.
- Wash the green chillies and curry leaves and dry on a clean kitchen towel. Chop the chillies into 1 cm pieces.
- For preparing the chiwdaa, heat a saucepan or a kadhai and add the oil for tempering to it.
- Start with frying the raw peanuts in the hot oil. When they change colour, transfer to an absorbent paper.
- Next, fry the chopped green chillies till they change colour. Transfer to a dish and set aside.
- Similarly fry the curry leaves and transfer them to a dish and set aside.
- Lastly, saute the chopped dry coconut slices in the oil and drain immediately on an absorbent paper and set aside.
- For the final step, add the mustard seeds to the remaining hot oil.
- As soon as they splutter, add the asafoetida and the roasted bengal gram and saute.
- Reduce the flame and add to it the fried peanuts, chillies, curry leaves, coconut slices and mix.
- Add the turmeric powder and mix well.
- To this, add the fried flattened rice, sugar and salt to taste and give it a good toss.
- Switch off the flame and let cool.
- Transfer the Chivdaa to an airtight container and serve during festivals or just as a snack with some hot masala chai!