No need to buy namkeen on Diwali, make Maharashtra’s famous Poha Chivda at home, it will not spoil for months, note the method

On Diwali, sweets are prepared in abundance in almost every house but namkeens are prepared less. If you like the taste of salty food then this Diwali you must make Maharashtra’s famous Poha Chivda. The special thing is that it does not take much time to make. So let’s note down its recipe.

Ingredients to make Poha Chivda

• Ingredients to make Poha Chivda: Thin Poha/Chivda – 250 grams, Raw peanuts half cup, Raw cashews half cup, Roasted gram half cup, Dry coconut half cup, Powdered sugar 2 tbsp, Rock salt 1 tbsp, Mango powder 1 tbsp.
• Ingredients for tempering: cumin 1 tsp, fennel 1 tsp, asafoetida half tsp, turmeric powder 1.5 tsp, curry leaves 20 to 25, green chilli 5

Easy method of making Poha Chivda

• Step 1: To make Poha Chivda, first heat a big pan. Add thin poha to it and fry it on low flame while stirring continuously till it becomes crisp. Take care that the poha does not burn. Use low flame while making Poha Chivda. This will crisp the poha nicely.
• Step 2: Now in the same pan, fry the peanuts and cashews separately with some oil until they turn golden. After this, lightly crisp the roasted gram and thinly sliced ​​dry coconut.
• Step 3: Now heat some oil in the pan. Add cumin, fennel and asafoetida in it. After this add curry leaves and finely chopped green chillies and fry. Now add turmeric powder and mix well.
• Step 4: Add roasted peanuts, cashews, gram and coconut to the prepared tadka. Now add roasted poha to it and mix well, so that the spices get coated well on all the poha.
• Fifth Step: Finally add powdered sugar, rock salt and mango powder. Mix everything well and stir on low flame for some time. Turn off the gas and let the chives cool completely.

Right way to store Poha Chivda

Cool the chivda completely before storing it. Always keep it in a clean and airtight container. Do not put a wet spoon or hand in the box. Keep in a dry place away from moisture and sunlight. When prepared and stored properly it can remain crisp for several weeks. Apart from this, follow these tips to make crunchy Shakkarpara on Diwali.