Steps to Prepare Quick Maharashtrian Thin(Kachha) Poha Chiwda Recipe

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9 Jul, 2021

Maharashtrian Thin(Kachha) Poha Chiwda Recipe.

Hello everybody, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, maharashtrian thin(kachha) poha chiwda recipe. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Maharashtrian Thin(Kachha) Poha Chiwda Recipe is one of the most popular of recent trending meals in the world. It's appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Maharashtrian Thin(Kachha) Poha Chiwda Recipe is something that I have loved my whole life.

To begin with this particular 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:

{Get 1/2 kg of poha Thin.
{Get 1 cup of Chana Dal Dailya / Roasted.
{Prepare 1/2 cup of peanuts Whole raw.
{Take half cup of Sugar Powdered.
{Get 4 tbsps of Coriander seeds.
{Prepare of 8 Cloves of garlic - -10.
{Prepare 5 - 6 strands of Curry leaves.
{Make ready 1 heaped tbsp of Mustard seeds.
{Get 1 heaped tbsp of Cumin seeds.
{Take 1/2 tsp of Asafoetida.
{Make ready 1 heaped tbsp of Chili powder Red.
{Take 1 tsp of Turmeric powder.
{Get 1/3 cup of Oil.
{Get to taste of Salt.

Steps to make Maharashtrian Thin(Kachha) Poha Chiwda Recipe:

First crush the coriander seeds in a mortar and pestle. Keep it aside..
Heat oil in a large pan. Add mustard seeds, cumin seeds, asafoetida and curry leaves..
Let them splutter. Add crushed coriander seeds and saute for few seconds. Then add peanuts and fry till they get slight brown color..
Add chopped garlic and saute till raw smell goes away. It will take few seconds. Add daliya and saute for a minute..
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..
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..
Transfer it to a big container. Add powdered sugar to warm chivda. Mix it really well..
Let it cool down completely. Store chivda in a air tight container..

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