Chuda/chiwda made from poha is the most common snack which we prepare at home always.This is everyone’s favourite and can be stored for upto two weeks . My amma used to make this often and store it in large steel dabbas during our vacations and on festivals like Deepavali too.Now I follow the same practice at home.This comes handy when we have guests and short of time to prepare too many items.Even beginners in cooking can make this at home easily.
Earlier the poha had to be sun – dried before making this but as sundrying is not posiible now due to space constraints and dust , I am sharing other easy method which I learnt from my sister-in-law.Its easy and quick ..so do try and enjoy.
Earlier the poha had to be sun – dried before making this but as sundrying is not posiible now due to space constraints and dust , I am sharing other easy method which I learnt from my sister-in-law.Its easy and quick ..so do try and enjoy.
Ingredients:-
- 200 – 250 gms of regular thin variety poha
- 2 red chillies broken
- 1 green chilly chopped
- A Few curry leaves
- A Pinch hing
- 1/2 to 1 tsp of turmeric powder
- A big handful of groundnuts
- A big handful of copra chopped into tiny pieces
- A big handful of putani/daliya/roasted gram dal
- A Tbsp Mustard seeds
- A big ladle full of oil
- Salt to taste
- 1/2 -1tbsp of sugar or powdered sugar
Method:
Pour the ladle full of oil in a deep and thick bottom kadhai and heat it.
Once it is hot enough,simmer the flame to low… add mustard seeds and let them splutter.
Now add curry leaves, hing and the copra pieces and fry till golden.
Add groundnuts and fry them till they change colour 
Now add the roasted gram dal/putani and fry for few minutes
Add turmeric powder,red chillies and the green chilli,pinch salt,sugar and switch off the gas.
Allow the seasoning to cool completely..once it has cooled add poha to the pan.
- Mix everything properly adding salt(careful as you have already added a bit while frying) so that the poha and the seasonings blend well.
- Now switch on the gas and keep the flame on sim and roast the poha for some 10-12 minutes or till the poha is crisp.
- Again cool completely and store in an airtight container or steel dabba.
Enjoy the yummy chuda with evening tea with a sprinkling of freshly grated
coconut.
Notes:-
- Add the ingredients as per the order shown and mentioned above.You can also add raisins and cashewnuts if you prefer.
- I have used the regular thin variety poha ..if you get nylon poha you can add that directly to the seasoning, roast and then switch off the gas
- Ensure that the seasoning has been cooled completely before adding the thin vareity poha or else the poha will wilt.
- Ensure that the poha is mixed well and check for salt and only then switch on the gas and roast till crisp.
- if using powdered sugar add it along with poha.
Konkani Khann Anik Jevan 