Maharashtrian Thin(Kachha) Poha Chiwda Recipe
Maharashtrian Thin(Kachha) Poha Chiwda Recipe

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, maharashtrian thin(kachha) poha chiwda recipe. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Maharashtrian Thin(Kachha) Poha Chiwda Recipe is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Maharashtrian Thin(Kachha) Poha Chiwda Recipe is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook maharashtrian thin(kachha) poha chiwda recipe using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Maharashtrian Thin(Kachha) Poha Chiwda Recipe:
  1. Take 1/2 kg poha Thin
  2. Prepare 1 cup Chana Dal Dailya / Roasted
  3. Get 1/2 cup peanuts Whole raw
  4. Get half cup Sugar Powdered
  5. Take 4 tbsps Coriander seeds
  6. Get of 8 Cloves garlic - -10
  7. Take 5 - 6 strands Curry leaves
  8. Take 1 heaped tbsp Mustard seeds
  9. Prepare 1 heaped tbsp Cumin seeds
  10. Prepare 1/2 tsp Asafoetida
  11. Get 1 heaped tbsp Chili powder Red
  12. Get 1 tsp Turmeric powder
  13. Make ready 1/3 cup Oil
  14. Take to taste Salt
Instructions to make Maharashtrian Thin(Kachha) Poha Chiwda Recipe:
  1. First crush the coriander seeds in a mortar and pestle. Keep it aside.
  2. Heat oil in a large pan. Add mustard seeds, cumin seeds, asafoetida and curry leaves.
  3. Let them splutter. Add crushed coriander seeds and saute for few seconds. Then add peanuts and fry till they get slight brown color.
  4. Add chopped garlic and saute till raw smell goes away. It will take few seconds. Add daliya and saute for a minute.
  5. Reduce the heat. Add red chili powder, turmeric powder and salt to taste. Start adding small quantity of poha at a time and keep mixing with spices.
  6. Keep mixing the poha continuously so that it won't burn at bottom. Roast for 10-12 min on low heat till poha turns cripsy.
  7. Transfer it to a big container. Add powdered sugar to warm chivda. Mix it really well.
  8. Let it cool down completely. Store chivda in a air tight container.

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